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Salt Smoke Time: Homesteading and Heritage Techniques for the Modern Kitchen
Will Horowitz
€ 30.99
€ 22.08
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Description for Salt Smoke Time: Homesteading and Heritage Techniques for the Modern Kitchen
Hardback. Num Pages: 272 pages. BIC Classification: 1KBB; WBN; WBS; WBW. Category: (G) General (US: Trade). Dimension: 254 x 203. Weight in Grams: 646.
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, and 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 ... Read more
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, and 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 ... Read more
Product Details
Publisher
HarperCollins Publishers Inc United States
Number of pages
272
Format
Hardback
Publication date
2019
Condition
New
Number of Pages
320
Place of Publication
New York, United States
ISBN
9780062427106
SKU
V9780062427106
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-2
About Will Horowitz
WILL HOROWITZ is the executive chef and owner of Ducks Eatery and Harry & Ida’s Meat and Supply Co. in New York City. He has become a pioneer in smoked, pickled, and preserved foods, with a focus on developing more sustainable food systems through the study of food history and nature. He works closely with chefs around the world, leading ... Read more
Reviews for Salt Smoke Time: Homesteading and Heritage Techniques for the Modern Kitchen
“In the culinary world of the moment, technological prowess is yielding to more ancient and more time- tested techniques…Horowitz celebrates such rediscoveries with this very informative guide to foraging…For those ready to learn new foodways from their forebears, Horowitz presents intriguing and detailed instructions and correlative recipes.” — Booklist “Reading these homesteading, foraging, fishing, and hunting tips and game ... Read more