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The New Homemade Kitchen: 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More (Recipes for H

Name: The New Homemade Kitchen: 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More (Recipes for H
Brand: Chronicle Books
SKU: 9781452161198
Price: 25.99 USD
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Contributors:

Joseph Shuldiner

Publisher:

Chronicle Books

Binding:

Hardcover

Book Category:

Cooking

Book Subcategory:

Methods, Regional & Ethnic

Book Topic:

American

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

Rating and Reviews +

Specifications +

Release Date:

2020-06-02

ISBN 13:

9781452161198

Weight:

3.1 lbs

Size:

10.38 x 8.31 x 1.44 inches

Pages:

352

Mint Condition +

product description

Description

Revive the lost arts of fermenting, canning, preserving, and creating your own ingredients.The Institute of Domestic Technology Cookbook is a collection of 250 recipes, ideas, and methods for stocking a kitchen, do-it-yourself foodcrafting projects, and cooking with homemade ingredients.

The chapters include instructions on how to make your own food products and pantry staples, as well as recipes highlighting those very ingredients--for example, make your own feta and bake it into a Greek phyllo pie, or learn how to dehydrate leftover produce and use it in homemade instant soup mixes.

- Each chapter includes instructions to make your own pantry staples, like ground mustard, sourdough starter, and miso paste.
- Complete with recipes that utilize the very ingredients you made
- Filled with informative and helpful features like flavor variation charts, extended tutorials, faculty advice, and instructional line drawings

Also included are features like foodcrafting charts, historical tidbits, 100+ photos and illustrations, how-tos, and sidebars featuring experts and deans from the Institute, including LA-based cheese-makers, coffee roasters, butchers, and more.

From the Institute of Domestic Technology, a revered foodcrafting school in Los Angeles, each chapter is based on the school's curriculum and covers all manners of techniques--such as curing, bread-baking, cheese-making, coffee-roasting, butchering, and more.

- Complete with beautiful food photography, this well-researched and comprehensive cookbook will inspire chefs of all levels.
- Great gift for foodcrafters, food geeks, food pioneers, farmers' market shoppers, as well as people who feel nostalgic for a slower way of life
- Add it to the collection of books like Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat; The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; and The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making by Alana Chernila

About the Author
Joseph Shuldiner is a certified Master Food Preserver, the founder of the Institute of Domestic Technology and the Altadena farmers' market, the co-creative director of Grand Central Market, and a cookbook author. He lives in Los Angeles.

The New Homemade Kitchen: 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More (Recipes for H

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