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New Homemade Kitchen : 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More (Recipes for Homemade Kitchen Pantry Staples, Gift for Home Cooks and Chefs) by Joseph Shuldiner (2020, Hardcover)
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Author Joseph Shuldiner. Publisher Chronicle Books. Also included are fun features, such as food-crafting 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.
- Buy It NowThe New Homemade Kitchen by Joseph Shuldiner (English) Hardcover Book
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About this product
Product Identifiers
PublisherChronicle Books
ISBN-101452161194
ISBN-139781452161198
eBay Product ID (ePID)16038373553
Product Key Features
Book TitleNew Homemade Kitchen : 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More (Recipes for Homemade Kitchen Pantry Staples, Gift for Home Cooks and Chefs)
Number of Pages352 Pages
LanguageEnglish
Publication Year2020
TopicRegional & Ethnic / American / California Style, General, Methods / General
IllustratorYes
GenreCooking, House & Home
AuthorJoseph Shuldiner
FormatHardcover
Dimensions
Item Height1.4 in
Item Weight49 Oz
Item Length10.4 in
Item Width8.5 in
Additional Product Features
Intended AudienceTrade
LCCN2019-042507
TitleLeadingThe
Dewey Edition23
Reviews"What a delightful and useful compendium! The New Homemade Kitchen is filled with practical information as well as mouth-watering inspiration. This book is a valuable resource for anyone who loves to experiment in the kitchen."--Sandor Ellix Katz, Author of Wild Fermentatio n and The Art of Fermentation, "Tragically, Joseph Shuldiner didn't live to see his comprehensive cookbook, The New Homemade Kitchen come to life. But his keen vision for a modern day kitchen fills the pages of this beautifully written, photographed, and illustrated cookbook. It belongs in the kitchen of anyone who loves to cook, preserve, ferment, pickle, preserve, and, generally, master the kitchen arts." -Diane Morgan, James Beard award-winning cookbook author, "Tragically, Joseph Shuldiner didn't live to see his comprehensive cookbook, The New Homemade Kitchen come to life. But his keen vision for a modern day kitchen fills the pages of this beautifully written, photographed, and illustrated cookbook. It belongs in the kitchen of anyone who loves to cook, preserve, ferment, pickle, preserve, and, generally, master the kitchen arts." -Diane Morgan, James Beard award-winning cookbook author-- -, "What a delightful and useful compendium! The New Homemade Kitchen is filled with practical information as well as mouth-watering inspiration. This book is a valuable resource for anyone who loves to experiment in the kitchen."--Sandor Ellix Katz, Author of Wild Fermentatio n and The Art of Fermentation -- -, The New Homemade Kitchen is simply the most interesting and freshest book I've seen in a long time. The recipes are presented by the Institute of Domestic Technology (imagine having such an institute in every town!) and the book itself is by Joseph Shuldiner, a multi-talented individual.?Yes, this book covers a lot of ground, but it's full of incredibly useful information. Each chapter begins with basic information that is germane to the chapter or department. The recipes and ideas presented are both helpful and original.?What I love about a book like this is that the scope of each area is such that I am likely to actually use the book, rather than just have it-although that is not a dishonorable thing. -Deborah Madison, Author of 14 cookbooks and the memoir,? An Onion in My Pocket., The New Homemade Kitchen is simply the most interesting and freshest book I've seen in a long time. The recipes are presented by the Institute of Domestic Technology (imagine having such an institute in every town!) and the book itself is by Joseph Shuldiner, a multi-talented individual. Yes, this book covers a lot of ground, but it's full of incredibly useful information. Each chapter begins with basic information that is germane to the chapter or department. The recipes and ideas presented are both helpful and original. What I love about a book like this is that the scope of each area is such that I am likely to actually use the book, rather than just have it-although that is not a dishonorable thing. -Deborah Madison, Author of 14 cookbooks and the memoir, An Onion in My Pocket. -- -, The New Homemade Kitchen is simply the most interesting and freshest book I've seen in a long time. The recipes are presented by the Institute of Domestic Technology (imagine having such an institute in every town!) and the book itself is by Joseph Shuldiner, a multi-talented individual. Yes, this book covers a lot of ground, but it's full of incredibly useful information. Each chapter begins with basic information that is germane to the chapter or department. The recipes and ideas presented are both helpful and original. What I love about a book like this is that the scope of each area is such that I am likely to actually use the book, rather than just have it-although that is not a dishonorable thing. -Deborah Madison, Author of 14 cookbooks and the memoir, An Onion in My Pocket.
Dewey Decimal641.5973
SynopsisThis is a cookbook of 250 recipes and methods covering a wide range of do-it-yourself food-crafting projects from the Institute of Domestic Technology, a culinary school founded in 2012 that mirrors and supports Los Angeles's growing food scene. The book is based on the school's curriculum, with each chapter hailing from a different department, including Pantry, Caffeine, Pickles, Grains, Dairy, Meat & Fish, Spirits, Fermentation, and Dehydration. 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, learn how to make your own feta and then bake it into a Greek Phyllo Pie, or dehydrate leftover produce and use it in homemade instant soup mixes. Also included are fun features, such as food-crafting 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.s, and more.s, and more.s, and more., A kitchen compendium, a handbook, a reference guide, and an inspiration, The New Homemade Kitchen includes step-by-step instructions, helpful tips, and delicious recipes that feature ingredients you just learned how to make yourself. Book jacket., This is Joy of Cooking for the maker movement, with 250 recipes and methods that cover every foodstuff you always wanted to make yourself, and how to cook with those products., 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, 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 L pez-Alt; and The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making by Alana Chernila
LC Classification NumberTX715.S1476 2020
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