Salt Smoke Time: Homesteading and Heritage Techniques in the Modern Kitchen
Hailed by the New York Times as a "fearless explorer," Chef Will Horowitz 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 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.
Complete with step-by-step line drawings and watercolor botanicals by sister and partner Julie Horowitz, 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.