It's sweet and salty, sure, but there's also loads of savory and cameos from some of the Beehive's top restaurants in the Junior League's newest cookbook.

Local chefs from the kitchens at Pago, Naked Fish, Squatters, Hell's Backbone Grill and Mazza, among others, teamed up with the Junior League of Salt Lake City for the organization's fourth cookbook, Salt to Honey: Recipes for Great Gatherings, which made its debut yesterday during a swank party at the Natural History Museum of Utah.

The book includes more than 250 recipes including Spiced Morgan Valley Lamb Shoulder Chops, Log Haven Quinoa-Crusted Crab Cakes and Vanilla Bean Ice Cream with Slide Ridge Honey Wine Vinegar and features local ingredients from the likes of Beehive Cheese Company, Miller's Honey Company and Taylor Natural Farms.

Recipes contributors include Junior League members, professional chefs and the community at large. All of the proceeds from the cookbook will go toward JLSLC community projects. For more info or to order the book ($27.95), visit Salt to Honey online.

Here's a sneak peek, with a recipe to boot:

Fava Bean Crostini, page 55

Couscous, page 85

Herb Salt-Rubbed Lamb by Utah Chef RJ Peterson, page 153

Herb Salt-Rubbed Rack of Lamb with Honey-Vinegar Reduction

Honey-Vinegar Reduction

1/2 cup red wine vinegar

1/4 cup honey

Lamb

2 tablespoons kosher salt

3/4 teaspoon freshly ground pepper

1/4 cup packed Italian parsley leaves

1 tablespoon fresh thyme

2 teaspoons fresh rosemary

3 garlic cloves, coarsely chopped 1 1/2 tablespoons extra-virgin olive oil 2 (8-rib) frenched racks of lamb, trimmed of all but a thin layer of fat (each rack about 11/2 pounds)

For the reduction, mix the vinegar and honey in a small heavy saucepan. Bring to a simmer. Simmer for 20 to 25 minutes or until the mixture is reduced to 1/4 cup and is of a syrupy consistency. For the lamb, pulse the kosher salt, pepper, parsley, thyme and rosemary eight to ten times in a food processor or blender to resemble a green salt. Add the garlic and olive oil and pulse one or two times. Rub the lamb racks liberally with the herb mixture. Cover with plastic wrap. Let rest in the refrigerator for 2 to 3 hours. Preheat the grill. Remove the plastic wrap from the lamb racks. Place the lamb racks in the middle of a grill rack. Grill for 10 to 12 minutes on each side or to 120 degrees on a meat thermometer for medium-rare. Remove to a platter and tent with foil. Let rest for 5 minutes. Cut each rack of lamb into individual chops and drizzle with the reduction.

Note: To roast the lamb, preheat the oven to 375 degrees. Place the lamb racks in the middle of a rack in a roasting pan and bake for 25 to 30 minutes or to the desired degree of doneness.