Anyone who knows me knows that I gravitate to the sweet.
But that doesn’t mean I don’t enjoy and appreciate the salty.
After all, salt is one of the most essential ingredients in cooking. It boosts flavor and balances tastes. It can add moisture; and leech out excess liquid to firm up textures. It can also preserve and ferment.
For a real appreciation of all the forms that salt take and what they can do just pick up a copy of “The Miracle of Salt” (Artisan, 2022).
This comprehensive book is by Naomi Duguid, a writer, photographer and world traveler who has made a career out of immersing herself completely in the traditions and cultures of various foodstuffs in her award-winning cookbooks.
This fascinating book looks at how salt is harvested around the world, from Japan to Ethiopia to Gujarat in India. You’ll learn how to use salt in new ways, such as to make your own “Red Miso” from scratch and “Quick Salted Egg Yolks” that can be grated over pasta like bottarga.Read more