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 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, and 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, and Time is both a nostalgic study of our roots, and a handy guide for rediscovering self-reliance and independence in our contemporary lives.
About the Author
Will Horowitz is the executive chef and owner of Ducks Eatery and Harry & Ida's Meat Supply Co in New York City. His New York culinary heritage has deep roots, as grandparents on both sides were restaurant professionals: one a French-trained chef cooking seasonally on the North Fork of Long Island, the other running a traditional Jewish Delicatessen in Harlem. Will attended Naropa University in Boulder, Colorado for Tibetan Buddhism and eco-sustainability. Under the tutelage of survivalist teacher Richard Dart, various permaculture instructors, and farmers, he spent extensive time studying off-the-grid living and primitive survival.
Industry Reviews
"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 recipes feels like taking a mountain vacation. Recipes to savor include pickled chanterelle mushrooms and a hunter's sausage spiked with ground juniper berries." -- Garden & Gun [March 2019 Reading List]
"In this new cookbook, [Will Horowitz] pulls from the experiences of his childhood in upstate New York and offers a guide to foraging and approaching the kitchen as a naturalist in the contemporary world. The techniques in the book...aim to connect readers to a survivalist cooking tradition." -- Epicurious [40 New Cookbooks to Buy This Spring]
"The man best known for creating the smoked watermelon 'ham' has distilled all of his knowledge of foraging, preserving, smoking, salting, and more into this 320-page tome...Gorgeous photography and painstakingly detailed illustrations make this a perfect gift for anyone you know who's looking to get back to the land." -- Grubstreet
