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September 22, 2025

More than sodium chloride

A long hill of salt, glistening white under a cloudy gray sky, dwarfs two workers in front of it. The foreground shows the shallow lagoon in Trapani, Sicily, where the water evaporates to concentre the brine.
The salt works at Trapani in Sicily

The Miracle of Salt is the latest book from Naomi Duguid, a writer, home cook and photographer based in Toronto, Canada. She is also a world traveller and has converted her experiences into a series of glorious books, part cookbook, part culinary anthropology, wholly fascinating.

The Miracle of Salt, is no exception. Recipes for everything from Acadian salted scallions to zucchini in golden sand sauce (for which you’ll first need to make some brined egg yolks) are seasoned with chapters on flavoured salts, salt harvesting techniques, the geography of salt and plenty more. About the only thing we deliberately didn’t talk about was lacto-fermentation, although there’s plenty of that too.

Have a listen here

Take care

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