Salt Smoke Time (e-bok)
Format
E-bok
Filformat
EPUB med Adobe-kryptering
Om Adobe-kryptering
Nedladdning
Kan laddas ned under 24 månader, dock max 3 gånger.
Språk
Engelska
Antal sidor
320
Utgivningsdatum
2019-03-12
Förlag
HarperCollins
ISBN
9780062427113
Salt Smoke Time (e-bok)

Salt Smoke Time (e-bok)

Homesteading and Heritage Techniques for the Modern Kitchen

E-bok (EPUB - DRM), Engelska, 2019-03-12
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A celebrated young chef hailed by the New York Times as a "e;fearless explorer,"e; brings time-tested heritage techniques to the modern home kitchen.Executive chef and owner of New York Citys highly acclaimed Ducks Eatery and Harry Idas, 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 todays 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, youll 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 Wills 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.
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