Salt Smoke Time: Homesteading and Heritage Techniques for the Modern Kitchen (Will Horowitz) Pie Grown for centuries in Africa

Grown for centuries in Africa

Jean-Luc Boulay (Le Saint-Amour)

Accompanying the recipes are Terry’s insights about building community around food

With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent

This book showcases all that she discovered: a cuisine that is beautiful but humble

Salt Smoke Time: Homesteading and Heritage Techniques for the Modern Kitchen (Will Horowitz) Pie Grown for centuries in AfricaExecutive 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 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