Salt smoke time : homesteading and heritage techniques for the modern kitchen
(Book)
Author
Contributors
Horowitz, Julia, author,
Dobson, Marisa, author.
Kornfield, Erin, photographer.
Leone, Erica, photographer.
Dobson, Marisa, author.
Kornfield, Erin, photographer.
Leone, Erica, photographer.
Published
New York, NY : William Morrow an imprint of Harpercollins, [2019].
Status
Central - Adult Nonfiction
641.5 HOROW
1 available
641.5 HOROW
1 available
Copies
Location | Call Number | Status |
---|---|---|
Central - Adult Nonfiction | 641.5 HOROW | Available |
Description
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More Details
Published
New York, NY : William Morrow an imprint of Harpercollins, [2019].
Format
Book
Physical Desc
306 pages : illustrations (chiefly color) ; 27 cm
Language
English
Notes
Bibliography
Includes bibliographical references (pages 299-301) and index.
Description
"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.
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Citations
APA Citation, 7th Edition (style guide)
Horowitz, W., Horowitz, J., Dobson, M., Kornfield, E., & Leone, E. (2019). Salt smoke time: homesteading and heritage techniques for the modern kitchen (First edition.). William Morrow an imprint of Harpercollins.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Will, Horowitz et al.. 2019. Salt Smoke Time: Homesteading and Heritage Techniques for the Modern Kitchen. William Morrow an imprint of Harpercollins.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Will, Horowitz et al.. Salt Smoke Time: Homesteading and Heritage Techniques for the Modern Kitchen William Morrow an imprint of Harpercollins, 2019.
MLA Citation, 9th Edition (style guide)Horowitz, Will,, et al. Salt Smoke Time: Homesteading and Heritage Techniques for the Modern Kitchen First edition., William Morrow an imprint of Harpercollins, 2019.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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