000			03496cam a2200397Ii 4500
001			ocn940933194
003			OCoLC
005			20190424165443.0
008			160224t20192019nyua b 001 0 eng d
020			_a9780062427106 _q(hardcover)
020			_a0062427105 _q(hardcover)
035			_a(OCoLC)940933194 _z(OCoLC)943697959
040			_aYDXCP _beng _erda _cYDXCP _dBTCTA _dBDX _dOCLCQ _dWIM _dIK2 _dPPN _dUOK _dLTSCA _dUAP _dVAX _dOCLCO _dY#4 _dOCLCO _dOCLCF
043			_an-us---
050		4	_aTX651 _b.H67 2019
082	0	4	_a641.5 _223
100			_aHorowitz, Will, _eauthor. _944002
245	1	0	_aSalt 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			_aFirst edition.
260			_aNew York, NY : _bWilliam Morrow, an imprint of HarperCollins Publishers, _c[2019]
300			_axi, 306 pages : _billustrations (chiefly color) ; _c27 cm
504			_aIncludes bibliographical references (pages 299-301) and index.
505	0		_aRelearning the past -- Preservation techniques -- The pantry -- The creamery -- Rivers, lakes, and oceans -- Meat, butchery, and charcuterie -- Recipes for the growing season -- Recipes for the cold season.
520			_a"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	_aCooking _xTechnique. _944003
650		0	_aCooking _zUnited States. _944004
650		0	_aCooking (Wild foods). _923870
650		0	_aFood _xPreservation. _919946
655		0	_aCookbooks. _2lcgft _9211
700			_aHorowitz, Julie, _eauthor, _eillustrator. _944005
700			_aDobson, Marisa, _eauthor. _944006
700			_aKornfeld, Erin, _ephotographer. _944007
700			_aLeone, Erica, _ephotographer. _944008
942			_2ddc _cNONFIC
948			_hNO HOLDINGS IN NZWMT - 115 OTHER HOLDINGS
999			_c42959 _d42959