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

The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food
Naomi Duguid, Naomi Duguid
Page: 400
Format: pdf, ePub, mobi, fb2
ISBN: 9781579659448
Publisher: Artisan
Download The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food

Electronic free ebook download The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food (English Edition)

Overview

“[A] mesmerizing mix of recipes and food history.”
—Publishers Weekly, STARRED REVIEW
  
“Duguid has a scholar’s love of research, a cook’s hunger, and a journalist’s talent for storytelling. . . . The recipes are from all over the world and her knowledge is staggering. . . . Simply brilliant.” 
—Diana Henry, The Telegraph (U.K.), The Best Cookbooks to Buy in Autumn 2022

Naomi Duguid, who’s taken food lovers to many corners of the globe, now invites readers and cooks on a very different journey—a deep dive into the miracle of salt and its essential role in preserving, fermenting, and transforming food.
  
 Learn age-old techniques for making sauerkraut, miso, butter, prosciutto, kimchi, salt-fermented pickles, basturma, salt-preserved lemons, brined eggs, and much more. Create a vibrant “salt pantry” filled with enticing blends of salt and spices, and with easy condiments and preserves such as Spiced Green Mango Pickle and Dried Shrimp and Garlic Chutney. Read about essential salt-preserved flavorings such as soy sauce, fish sauce, pickled plums, salted anchovies, and salt cod.
  
 The wide range of international recipes that follow invite you to use this umami-rich larder of salt-preserved ingredients and salted flavorings to transform vegetables, soups, mains, pasta dishes, and desserts. Orange and Black Olive Salad balances tangy and salty. Black Bean Sauce adds intense flavor to stir-fries. Bacalao Tortilla is a nod to salt cod as a cornerstone of European kitchens. Shio Koji, a simple salt-fermented ingredient, flavors grilled vegetables and other foods with subtlety and power. Kebabs marinated with a blend of pomegranate molasses and fish sauce are a triumph of salty-sweet-tart umami. And there’s nothing like a layer of saltiness to bring out the best in sweets and desserts, from Creamy Candied Ginger and Miso Ice Cream to Yogurt Cake with Salted Lemon and Nuts, from Breton Salted-Butter Cake to Miso Cookies with Dark Chocolate Chips.
  
 Working with salt-preserved and salt-fermented ingredients not only opens up a rich new world of flavors and techniques but also offers cooks the gift of connecting with generations of culinary wisdom.

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