The Miracle of Salt: Recipes and Techniques to Ferment Food, Preserve Ingredients, and Transform Your Cooking by Naomi Duguid

  • Three-pepper salt (page 37)

    from The Miracle of Salt: Recipes and Techniques to Ferment Food, Preserve Ingredients, and Transform Your Cooking The Miracle of Salt by Naomi Duguid

    • Categories: Spice / herb blends & rubs; Cooking ahead
    • Ingredients: dried cayenne chiles; coarse sea salt; Sichuan peppercorns; black peppercorns
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Notes about Recipes in this book

  • Firm tofu in ginger-miso sauce

    • meggan on May 17, 2023

      Surprisingly tasty and easy with rice. I would add some veg next time because why not?

    • Hana.Sundet on April 05, 2026

      My tofu was accidentally slightly frozen in back of fridge, so I feel confident recommending frozen and thawed tofu as a nice alternative texture. Served over half-milled rice alongside Murota’s asparagus in dashi.

  • Slow-cooked lamb shoulder with anchovies and rosemary

    • meggan on February 08, 2023

      This was ok - not as flavorful as I had hoped. I did the first part in the oven and the second part in the instantpot at 1:15 with NR.

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  • ISBN 10 1579659446
  • ISBN 13 9781579659448
  • Linked ISBNs
  • Published Oct 25 2022
  • Format Hardcover
  • Page Count 308
  • Language English
  • Countries United States
  • Publisher Artisan

Publishers Text

In The Joy of Salt, James Beard Award–winning author Naomi Duguid takes the same approach of researcher, storyteller, and chef that garnered praise and fandom for her previous books Burma and Taste of Persia, but this time focuses on the world’s single most important food ingredient. Through stories, instructions, and over 100 recipes, Duguid illuminates the many foods born from the power of salt—charcuterie, butter, soy sauce, kimchi and sauerkraut, bacalao, and miso—unearthing their importance to their native cuisine and offering home-friendly recipes that highlight the nuances of salt’s flavor. To start, an elevated larder, from Sichuan pepper salt and Japanese gomasio to salt preserved lemons and Moroccan herbed butter, transform one’s cooking arsenal. Then, recipes for vegetables, salads, soups, grains, fish, meat, dairy and more explore the importance of salt in creating depths of umami, savory, and sour flavor. Orange and Black Olive Salad is a balance of Mediterranean tangy and salty. A Bacalao Tortilla celebrates salt cod as a cornerstone of European kitchens. Shio Koji–Marinated Grilled Fish teaches how salt-based products can flavor a dish without any additional salt added. A deep dive into kimchi has recipes for five different takes, and later recipes show the versatility of this fermented staple across many different cuisines. Desserts bring sweet and salty into perfect harmony with recipes for Tamarind Ice Cream with Chocolate Chips and Yogurt Cake with Salted Lemon and Nuts. Sprinkled throughout are snapshots of places where salt is harvested, ingredient profiles for important products, and stories of how salt has impacted histories and cultures. In all, The Joy of Salt answers the once overlooked questions of what salt is, where it comes from, what it does, and how to unlock its flavor to its full potential.

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