LEADER 00000cam 2200577Ii 4500
001 ocn940933194
003 OCoLC
005 20211213165232.0
008 160224t20192019nyua b 001 0 eng d
010 2019304159
019 943697959
020 9780062427106|q(hardcover)
020 0062427105|q(hardcover)
035 (OCoLC)940933194|z(OCoLC)943697959
040 YDXCP|beng|erda|cYDXCP|dBTCTA|dBDX|dOCLCQ|dWIM|dIK2|dPPN
|dUOK|dLTSCA|dUAP|dVAX|dOCLCO|dY#4|dOCLCO|dOCLCF|dB@L
|dOCLCO|dJCX|dJTH|dOCLCO|dCLE|dOCLCO|dDLC|dEAU
043 n-us---
049 MCPL
050 4 TX651|b.H67 2019
082 04 641.5|223
100 1 Horowitz, Will,|eauthor.
245 10 Salt smoke time :|bhomesteading and heritage techniques
for the modern kitchen /|cWill Horowitz ; with Julie
Horowitz and Marisa Dobson ; photography by Erin Kornfeld
and Erica Leone ; illustrations by Julie Horowitz.
250 First edition.
264 1 New York, NY :|bWilliam Morrow, an imprint of
HarperCollins Publishers,|c[2019]
264 4 |c©2019
300 xi, 306 pages :|billustrations (chiefly color) ;|c27 cm
336 text|btxt|2rdacontent
336 still image|bsti|2rdacontent
337 unmediated|bn|2rdamedia
338 volume|bnc|2rdacarrier
504 Includes bibliographical references (pages 299-301) and
index.
505 0 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.
520 "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.
650 0 Cooking|xTechnique.
650 0 Cooking|zUnited States.
650 0 Cooking (Wild foods)
650 0 Food|xPreservation.
650 7 Cooking.|2fast|0(OCoLC)fst01754966
650 7 Cooking|xTechnique.|2fast|0(OCoLC)fst01864844
650 7 Cooking (Wild foods)|2fast|0(OCoLC)fst01753216
650 7 Food|xPreservation.|2fast|0(OCoLC)fst00930571
651 7 United States.|2fast|0(OCoLC)fst01204155
655 7 Cookbooks.|2fast|0(OCoLC)fst01752725
655 7 Cookbooks.|2lcgft
700 1 Horowitz, Julie,|eauthor,|eillustrator.
700 1 Dobson, Marisa,|eauthor.
700 1 Kornfeld, Erin,|ephotographer.
700 1 Leone, Erica,|ephotographer.
700 1 McMahon, Jp|c(Chef),|ewriter of foreword.
994 C0|bMCP
