Salt Smoke Time: Homesteading and Heritage Techniques for the Modern Kitchen
Or as low as $6.30 per week.
Product Details Hardback: 320 pages Author: Will Horowitz Publisher: HarperCollins Publishers Inc ISBN: 0062427105 EAN: 9780062427106 Product Dimensions: 25.4 x 20.3 x 3.3 cm
A celebrated young chef hailed by the New York Times as a "fearless explorer," brings time-tested heritage techniques to the modern home kitchen.
Executive chef and owner of New York City's highly acclaimed Ducks Eatery and Harry & Ida's, Will Horowitz is also an avid forager, fisherman, and naturalist. In Salt, Smoke, and Time, he explores ideas of self-reliance, sustainability, and seasonality, illuminating our connection to the natural world and the importance of preserving American stories and food traditions.
Drawing from the recipes and methods handed down by our ancestors, Horowitz teaches today's home cooks a variety of invaluable techniques, including curing & brining, cold smoking, canning, pickling, and dehydration. He provides an in-depth understanding of milk products, fishing, trapping seafood, hunting, butchering meat, cooking whole animals, foraging, and harvesting, and even offers tips on wild medicine.
Horowitz takes traditional foods that have been enjoyed for generations and turns them into fresh new dishes. With Salt, Smoke, and Time, you'll learn how to make his signature Jerky and a host of other sensational recipes, including Smoked Tomato and Black Cardamom Jam, Fermented Corn on the Cob with Duck Liver Butter, North Fork Clam Bake, Preserved Duck Breast & Mussels with Blood Orange, and Will's Smoked Beef Brisket.
Complete with step-by-step line drawings inspired by vintage Boy Scout and Field Guides and illustrated with beautiful rustic photos, Salt, Smoke, and Time is both a nostalgic study of our roots, and a handy guide for rediscovering self-reliance and independence in our contemporary lives.
About the Author
Will Horowitz is the executive chef and owner of Ducks Eatery and Harry & Ida's Meat Supply Co in New York City. His New York culinary heritage has deep roots, as grandparents on both sides were restaurant professionals: one a French-trained chef cooking seasonally on the North Fork of Long Island, the other running a traditional Jewish Delicatessen in Harlem. Will attended Naropa University in Boulder, Colorado for Tibetan Buddhism and eco-sustainability. Under the tutelage of survivalist teacher Richard Dart, various permaculture instructors, and farmers, he spent extensive time studying off-the-grid living and primitive survival.