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.
