000			04109cam a22005537i 4500
001			21331143
003			PTSN
005			20240619150756.0
008			191210s2019 nyu b 001 0 eng d
010			_a 2019304159
020			_a9780062427106 _q(hardback)
035			_a(OCoLC)ocn940933194
040			_aYDXCP _beng _erda _cYDXCP _dBTCTA _dBDX _dOCLCQ _dWIM _dIK2 _dPPN _dUOK _dLTSCA _dUAP _dVAX _dOCLCO _dY#4 _dOCLCO _dOCLCF _dB@L _dOCLCO _dJCX _dJTH _dOCLCO _dCLE _dOCLCO _dDLC
040			_beng _erda _dSFPAGOH
050	0	0	_aTX651 _b.H67 2019
100	1		_aHorowitz, Will, _eauthor.
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.
264		1	_aNew York, NY : _bWilliam Morrow, an imprint of HarperCollins Publishers, _c[2019]
264		1	_c©2019
300			_axi, 306 pages : _billustrations (chiefly color) ; _c27 cm
336			_atext _btxt _2rdacontent
336			_astill image _bsti _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
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.
650		0	_aCooking _zUnited States.
650		0	_aCooking (Wild foods)
650		0	_aFood _xPreservation.
650		7	_aCooking. _2fast _0(OCoLC)fst01754966
650		7	_aCooking _xTechnique. _2fast _0(OCoLC)fst01864844
650		7	_aCooking (Wild foods) _2fast _0(OCoLC)fst01753216
650		7	_aFood _xPreservation. _2fast _0(OCoLC)fst00930571
651		7	_aUnited States. _2fast _0(OCoLC)fst01204155
655		7	_aCookbooks. _2fast _0(OCoLC)fst01752725
655		7	_aCookbooks. _2lcgft
700	1		_aHorowitz, Julie, _eauthor, _eillustrator.
700	1		_aDobson, Marisa, _eauthor.
700	1		_aKornfeld, Erin, _ephotographer.
700	1		_aLeone, Erica, _ephotographer.
907			_a.b10621258 _b06-12-22 _c27-07-22
998			_am _b10-12-19 _ca _da _e- _feng _gnyu _h0
999			_c53451 _d53451