The New Homemade Kitchen (Hardback)

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

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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.

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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