Will Horowitz is the chef of a pair of East Village restaurants known for hearty artisan foods, with an emphasis on meat, game, and fish: Duck's Eatery and Harry & Ida's.
In Salt Smoke Time, Horowitz, whose love of food seems inseparable from his identity as an outdoorsman, fisherman, and forager, offers a collection of techniques and recipes that could only come from a chef who is so intimately aware of where food comes from.
It's hard to imagine a recent American book so interested in exploiting the bounty of the American Northeast's rivers, forests, and fields. Among the ideas that Horowitz shares here: capered elderberries, knotweed jam (exploiting an invasive species), duck liver butter, dried monkfish, venison gravlax, goat prosciutto, whole smoked sheep. A later section of the book demonstrates ways to combine products such as these into an array of dishes that celebrate and sometimes extend the bounty of the seasons.
Careful and passionate at the same time.
Handsome color photography throughout. Hardcover.