The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform

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Última actualización el 05 jul 2025 22:30:00 H.EspVer todas las actualizacionesVer todas las actualizaciones

Características del artículo

Estado
Como nuevo: Libro en perfecto estado y poco leído. La tapa no tiene desperfectos y si procede, con ...
ISBN
9781579659448

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Product Identifiers

Publisher
Artisan
ISBN-10
1579659446
ISBN-13
9781579659448
eBay Product ID (ePID)
25057251207

Product Key Features

Book Title
Miracle of Salt : Recipes and Techniques to Preserve, Ferment, and Transform Your Food
Number of Pages
400 Pages
Language
English
Publication Year
2022
Topic
Specific Ingredients / Herbs, Spices, Condiments, Individual Chefs & Restaurants, General, Essays & Narratives
Illustrator
Yes
Genre
Cooking, House & Home
Author
Naomi Duguid
Format
Hardcover

Dimensions

Item Height
1.2 in
Item Weight
51 Oz
Item Length
10 in
Item Width
7.9 in

Additional Product Features

Intended Audience
Trade
LCCN
2022-010978
Reviews
"[A] mesmerizing mix of recipes and food history. She begins with salt's effects on flavor and texture, which include tenderizing, muting bitterness, heightening sweetness, and strengthening the gluten in some doughs. . . . Duguid makes a convincing case that instead of modern dispositions to simply 'watch' overall salt intake, cooks can better learn to judiciously wield its flavorful powers." -- Publishers Weekly , STARRED REVIEW "Duguid has a scholar's love of research, a cook's hunger, and a journalist's talent for storytelling. . . . She explains how [salt] works, how it's used to ferment and preserve, how to make miso, sauerkraut and basturma, and what to cook with salt-preserved ingredients, such as fish sauce, salt cod and kimchi. The recipes are from all over the world and her knowledge is staggering. I wish Duguid had written this 20 years ago but we're lucky she's done it now. Simply brilliant." --Diana Henry, The Telegraph (U.K.), The Best Cookbooks to Buy in Autumn 2022 "Naomi Duguid does not write mere cookbooks, but immersive explorations of a place or topic with recipes. Think of The Miracle of Salt as a super fun and authoritative course book with luscious photos. The topic, salt, is ubiquitous and essential, and it takes a special writer like Ms. Duguid to avoid cliché, cover necessary ground and also surprise and delight readers and cooks. A big chunk is devoted to the traditions and techniques of preserving and fermenting food, but this tasty tome also covers starters and sides, mains (mostly veg, some meat and fish), desserts and drinks. I don't have a major sweet tooth, but I can't resist a cookie or bowl of ice cream with a salty kick, so that's what I'll be gravitating towards. I've never had a miss with any of her recipes -- they are as trustworthy as a Swiss clock, but casual like a favourite pair of jeans." -- CBC , Booksellers Share Their Favourite Releases of the Season " The Miracle of Salt is a marvelous achievement that not only demonstrates why salt is a permanent fixture in our kitchens but also reinforces this staple ingredient's impact on culture and society across the globe." --Nik Sharma, author of the James Beard Award-nominated book The Flavor Equation "If you're looking to explore new flavors, ingredients, and techniques--plus understand the cultural context that brought them forward--there is no better guide than Naomi Duguid. In The Miracle of Salt , she will introduce you to a whole new world of salty, umami, richness and inspire you to reimagine even your most classic recipes with fermented and preserved flavors." -- Einat Admony, author of Balaboosta and Shuk, " The Miracle of Salt is a marvelous achievement that not only demonstrates why salt is a permanent fixture in our kitchens but also reinforces this staple ingredient's impact on culture and society across the globe." --Nik Sharma, author of the James Beard Award-nominated book The Flavor Equation "If you're looking to explore new flavors, ingredients, and techniques--plus understand the cultural context that brought them forward--there is no better guide than Naomi Duguid. In The Miracle of Salt , she will introduce you to a whole new world of salty, umami, richness and inspire you to reimagine even your most classic recipes with fermented and preserved flavors." -- Einat Admony, author of Balaboosta and Shuk
TitleLeading
The
Dewey Edition
23
Dewey Decimal
641.6
Synopsis
Everyone who cooks needs to care about salt. It is our most important ingredient, and its impact goes far beyond making something taste better. Combining amazing recipes, research, storytelling, and photography, The Miracle of Salt will change not only the way you look at salt but also how you use it. Book jacket., James Beard Award Finalist "[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., "[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., Weaving together history, culinary science, and an expansive array of recipes, The Miracle of Salt is the first cookbook to explore the magic of salt in the global foodscape, from the beloved, innovative, James Beard Award-winning author Naomi Duguid.
LC Classification Number
TX819.S32D84 2022

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