Salt Smoke Time: Homesteading and Heritage Techniques for the Modern Kitchen (Will Horowitz)

Description

Executive chef and owner of New York Citys highly acclaimed Ducks Eatery and Harry & Idas, Will Horowitz is also an avid forager, fisherman, and naturalist. InSalt 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 todays 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. WithSalt Smoke Time, youll 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 Wills Smoked Beef Brisket.