Just as Saltie–with its culinary brain trust of original Diner and Marlow & Sons chefs Caroline Fidanza,Rebecca Collerton, and Elizabeth Schula–is more than just a sandwich shop, its new cookbook is more than a guide to assembling habit-forming combinations like the Captain’s Daughter. You can learn how to make the foccacia for it, the caper-spiked salsa verde and pickled egg, too, not to mention a Saffron Lassi to go with, a bowl of Potato, Nettle, Ramp and Pecorino soup, and a scoop of Anise Hyssop ice cream. It’s also filled with reminiscences of the early days of the New Brooklyn dining scene and many illustrations by Schula. Join the trio at Word on Thursday to hear about their work, get your cookbook signed, and dig into some of their food. RSVPs encouraged.