Cover image for Salt smoke time : homesteading and heritage techniques for the modern kitchen
Title:
Salt smoke time : homesteading and heritage techniques for the modern kitchen
ISBN:
9780062427106
Edition:
First edition.
Physical Description:
xi, 306 pages : illustrations (some color) ; 27 cm
Summary:
"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.
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Summary

Summary

"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.


Reviews 2

Publisher's Weekly Review

Horowitz, executive chef and owner of New York City's Ducks Eatery and Harry & Ida's Meat Supply Co., advocates for a return to nature as a way of securing and preserving food in this enlightening work. Part cookbook, part lifestyle treatise, Horowitz starts with an explanation of preservation techniques that include dry curing and brining, cold and hot smoking, dehydrating, fermenting, and more. He dedicates ample attention to foraging and offers such dishes as capered elderberries, pickled chanterelles, and dandelion honey. A chapter on animal husbandry and dairy prompts unique and appealing recipes for duck liver butter, tarragon cream, and smoked ricotta. Horowitz also explores drying and smoking seafood, including bluefish, mackerel, eel, and trout roe. A chapter on meat, butchery, and charcuterie includes historical recipes for fried locusts, snapping turtles, and moose nose along with modern recipes for maple-smoked bacon, venison gravlax, and duck prosciutto. Offering an eclectic and fascinating approach to procuring and preserving food, this book will appeal to those seeking to be more self-reliant as well as those who are interested in dabbling in time-honored traditions. (Mar.) © Copyright PWxyz, LLC. All rights reserved.


Booklist Review

In the culinary world of the moment, technological prowess is yielding to more ancient and more time-tested techniques. Foraging now makes the reputation of many a celebrity chef. Mushroom hunting has always thrived, but coveted restaurant foods now include woodland and meadow greens, wild game, and even seaweed, no longer so exotic, thanks to the ubiquity of sushi, whose rolled versions rely on seaweed wrappers. Horowitz celebrates such rediscoveries with this very informative guide to foraging as well as old-fashioned preservation techniques based on salting and smoking. He introduces both hot and cold smoking methods, many of which will challenge urbanites lacking requisite kitchen space to fashion smoking apparatuses to bring off these recipes. Inland dwellers will be similarly challenged to access ocean-based products. And weekend foragers need plenty of education and experience to avoid poisonous fungi and other toxic plants. But for those ready to learn new foodways from their forebears, Horowitz presents intriguing and detailed instructions and correlative recipes, many from Native American sources.--Mark Knoblauch Copyright 2019 Booklist