In The Miracle of Salt Naomi Duguid invites us on a flavor journey that begins with the rich possibilities of the salt larder, from spiced salts and salt-preserved lemons, to enticing salt-preserved and fermented foods such as salt-cured meats, miso and kimchi, shio koji, and salt-cured chiles. The wide range of recipes that follow invite you to use this umami-rich larder of ingredients to bring new depth of flavor to all kinds of dishes: grilled vegetables, stir-fries, pasta, mains, sweet baking, and condiments of all kinds.
