Salt To Honey: Recipes for Great Gatherings is the Junior League of Salt Lake City’s latest cookbook. Launched on Feb. 9, the cookbook focuses on all things local—from recipes created by local chefs to ingredients central to Utah’s heritage.
Culled from more than 1000 recipes submitted by the community at large, Salt To Honey highlights 250 recipes accessible to the home cook. The book is divided into six categories: Beginnings, Sips & Snacks, Small Plates, Large Plates, On The Side and Endings.
Featured Local Restaurants and Purveyors
- Tea Grotto Polenta Pesto Squares
- Hell’s Backbone Grill Goat Cheese Fondue
- Pago’s Cinnamon Beets with Nut Crunch and Truffle Honey
- Naked Fish Kudamono Salad
- Goldener Hirsch Inn’s Duck Confit with Riesling Choucroute
- Log Haven Quinoa-crusted Crab Cakes
- Meditrina’s Curry Lime Prawns
- Squatter’s Captain Bastard’s Stout Salmon
- Market Street Sabayon Sauce
- AvenueSweets Espresso Caramel Oat Bars
Featured Local Products
- Strawberries and Vanilla Bean Ice Cream with Slide Ridge Honey Wine Vinegar
- Amano Artisan Chocolate Pots de Crème
- RealSalt Lemon Rice
- Beehive Cheese Promontory Cheddar Lamb Burger
- Morgan Valley Lamb Shoulder Chops
- Lehi Roller Mills Vanilla Cupcakes with Raspberry Cream Cheese Frosting
Salt to Honey ($27.95) is available for purchase at various local stores as well as online. Four prominent food organizations are also helping support the cookbook including Edible Wasatch, Local First Utah, Slow Food Utah and Utah’s Own.
Proceeds from cookbook sales benefit the Junior League of Salt Lake City that is a charitable organization of women committed to promoting voluntarism, developing the potential of women and improving communities through the effective action, education and leadership of trained volunteers.
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