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&#8220 Kurlansky finds the world in a grain of salt.&#8221 - New York Times Book ReviewAn unlikely world history from the bestselling author of Cod and The Basque History of the WorldBest-selling author Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions. Populated

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&#8220 Kurlansky finds the world in a grain of salt.&#8221 - New York Times Book ReviewAn unlikely world history from the bestselling author of Cod and The Basque History of the WorldBest-selling author Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed

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A Note from the Author ?Salt is as familiar as the water and air we breathe and it?s just as essential to us?.This book celebrates salt?s essential role in helping us make the best use of our food by persevering it and enhancing it, that it not only keeps well but also tastes delicious.? ?Naomi Duguid BUILD YOUR SALT LARDER: Learn age-old techniques from around the world for making enticing blends of salt and spices, condiments, and preserves Red Miso Miso is an ancient fundamental of the Japanese kitchen. You?ll find the sweet-salty paste used in sauces, marinades, soup

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A Note from the Author ?Salt is as familiar as the water and air we breathe and it?s just as essential to us?.This book celebrates salt?s essential role in helping us make the best use of our food by persevering it and enhancing it, that it not only keeps well but also tastes delicious.? ?Naomi Duguid BUILD YOUR SALT LARDER: Learn age-old techniques from around the world for making enticing blends of salt and spices, condiments, and preserves Red Miso Miso is an ancient fundamental of the Japanese kitchen. You?ll find th

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A Note from the Author ?Salt is as familiar as the water and air we breathe and it?s just as essential to us?.This book celebrates salt?s essential role in helping us make the best use of our food by persevering it and enhancing it, that it not only keeps well but also tastes delicious.? ?Naomi Duguid        BUILD YOUR SALT LARDER: Learn age-old techniques from around the world for making enticing blends of salt and spices, condiments, and preserves                                Red Miso Miso is an ancient fundamental of the Japanese kitchen. You?ll find the sweet-salty paste used in sauces, marinades, soups, and other dishes where umami is welcome. It is made by fermenting cooked beans or grains with koji, producing a salty, complex depth of flavor.     Herb and Ginger Salt The Indian state of Uttarakhand?just west of Nepal?has a tradition of making flavored salts called pisi loon. The resulting blend is a beautiful bright green, with an aromatic herbal heat from the combination of 
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