Description
Book Synopsis:
“The man best known for creating the smoked watermelon ‘ham’ has distilled all of his knowledge of foraging, preserving, smoking, salting, and more into… a perfect gift for anyone you know who’s looking to get back to the land.” – Grubstreet
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.
Details
Looking to bring the flavors of the great outdoors into your kitchen? Salt Smoke Time is the ultimate guide to mastering homesteading and heritage techniques in the modern kitchen. Created by celebrated chef Will Horowitz, this book is a treasure trove of culinary wisdom that will transform your cooking game. With a focus on self-reliance, sustainability, and seasonality, this book will reconnect you with the natural world while preserving American stories and food traditions.
Horowitz, an executive chef and owner of renowned NYC restaurants, Ducks Eatery and Harry & Ida's, brings his fearless exploration and passion for foraging, fishing, and preserving to the pages of Salt Smoke Time. From curing and brining to cold smoking, canning, pickling, and dehydration, Horowitz shares his expert knowledge on a variety of invaluable techniques. Learn the secrets of milk products, seafood trapping, butchering, foraging, and more. Discover the wild medicine that can be found in nature and revolutionize your cooking experience.
But Salt Smoke Time isn't just a collection of techniques and recipes passed down from our ancestors. Horowitz takes traditional dishes and transforms them into fresh new creations that will leave your taste buds wanting more. From his signature Jerky to exciting recipes like Smoked Tomato and Black Cardamom Jam, Fermented Corn on the Cob with Duck Liver Butter, and North Fork Clam Bake, this book is a culinary adventure from start to finish.
Immerse yourself in the nostalgic charm of Salt Smoke Time with its step-by-step line drawings inspired by vintage Boy Scout and Field Guides. The rustic photos bring the beauty of the natural world right into your kitchen. This book is not just a study of our roots, but a practical guide for rediscovering self-reliance and independence in our contemporary lives.
Take your cooking to new heights and uncover the secrets of the past with Salt Smoke Time. Order now and embark on a culinary journey like no other.
Order Salt Smoke Time now and revolutionize your cooking game!
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