The essential building blocks of a delicious life.
In From Salt to Jam, celebrated food writer Katrina Meynink explores the two pillars of every great kitchen: the savory depth of salt and the sweet, preserved sunshine of jam. But this isn’t just a book about seasoning and fruit—it’s a collection of recipes designed to create memories.
Katrina’s writing is warm, witty, and deeply relatable. She understands that cooking is about more than just a meal; it’s about the stories we tell and the people we share them with. From slow-roasted meats to vibrant, jewel-toned preserves, this book provides the foundational techniques every cook needs to elevate their everyday cooking into something extraordinary.
Why You’ll Love This Book:
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The Full Spectrum of Flavor: Explore 100+ recipes that balance the savory and the sweet.
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Master the Basics: Clear instructions on curing, brining, and preserving—skills that will last a lifetime.
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Modern Classics: Discover recipes like Salt-Crusted Chicken, Spiced Plum Jam, and the perfect Salted Caramel.
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Beautiful Storytelling: Each recipe is accompanied by Katrina’s signature narrative style, making it as much a bedside read as a kitchen companion.
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Gift-Worthy Design: Stunning photography and a high-quality finish make this a perfect housewarming or birthday gift.
Inside the Pages:
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Salt: Learn how a simple grain can transform textures and intensify flavors.
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Jam: Master the art of the preserve, from traditional marmalades to contemporary fruit ferments.
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The Table: Hearty mains, side dishes, and desserts that bring everything together.
About the Author
Katrina Meynink is an award-winning food columnist, author, and recipe developer. Known for her regular contributions to Good Food and The Sydney Morning Herald, Katrina has a gift for making complex culinary concepts feel accessible and deeply personal. She lives in Brisbane with her family, where life—naturally—revolves around the kitchen table.
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