Author Naomi Duguid invites readers and cooks on a deep dive into the miracle of salt and its essential role in preserving, fermenting, and transforming food.
Learn age-old techniques for making a wide range of international recipes of vegetables, soups, mains, pasta dishes, and desserts.
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.
400 pages
