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.
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