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Book Cover
Author Horowitz, Will, author.

Title Salt smoke time : homesteading and heritage techniques for the modern kitchen / Will Horowitz ; with Julie Horowitz and Marisa Dobson ; photography by Erin Kornfeld and Erica Leone ; illustrations by Julie Horowitz.

Publication Info. New York, NY : William Morrow, an imprint of HarperCollins Publishers, [2019]


Location Call No. Status
 Manchester, Main Library - Non Fiction  641.563 Q HOROWITZ    Check Shelf
Edition First edition.
Description xi, 306 pages : illustrations (chiefly color) ; 27 cm
Bibliography Includes bibliographical references (pages 299-301) and index.
Contents Foreword / by JP McMahon -- Introduction -- 1. Relearning the past -- 2. Preservation techniques -- 3. The pantry -- 4. The creamery -- 5. Rivers, lakes, and oceans -- 6. Meat, butchery, and charcuterie -- 7. Recipes for the growing season -- 8. Recipes for the cold season.
Summary "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 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 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 Time is both a nostalgic study of our roots, and a handy guide for rediscovering self-reliance and independence in our contemporary lives."--Publisher's website.
Subject Cooking -- Technique.
Cooking -- United States.
Cooking (Wild foods)
Food -- Preservation.
Cooking. (OCoLC)fst01754966
Cooking -- Technique. (OCoLC)fst01864844
Cooking (Wild foods) (OCoLC)fst01753216
Food -- Preservation. (OCoLC)fst00930571
United States. (OCoLC)fst01204155
Genre/Form Cookbooks. (OCoLC)fst01752725
Added Author Horowitz, Julie, author, illustrator.
Dobson, Marisa, author.
Kornfeld, Erin, photographer.
Leone, Erica, photographer.
McMahon, Jp (Chef), writer of foreword.
ISBN 9780062427106 (hardcover)
0062427105 (hardcover)
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