Miracle of Salt: Preserve, Ferment, and Transform Your Food

A deep dive into salt as a kitchen tool - curing, fermenting, brining, drawing out water, building flavor - by Naomi Duguid, who's spent decades writing about food across the globe. Recipes from Korean kimchi to Mexican escabeche to salt-cured fish to preserved lemons, plus the chemistry of why each technique works. For people who want to actually understand the seasoning, not just measure it.