The new homemade kitchen /
Shuldiner, Joseph,
The new homemade kitchen / At head of title: The Institute of Domestic Technology presents Homemade kitchen Joseph Shuldiner ; photography by Ren Fuller ; illustrations by Harry Bates ; archival illustrations by Roman Jaster, Guanyan Wu, and Jessica Kao. - 351 pages : illustrations (chiefly color) ; 27 cm
"250 recipes and ideas for reinventing the art of preserving, canning, fermenting, dehydrating, and more" -- Cover.
Includes bibliographical references (pages 341-342) and index.
Pantry department -- Department of caffeine -- Department of pickles & preserves -- Department of grains -- Department of dairy -- Department of meat & fish -- Department of spirits -- Department of fermentation -- Department of dehydration.
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." -- Amazon.com. "This is a cookbook of 250 recipes and ideas covering a wide range of do-it-yourself projects from the Institute of Domestic Technology, a culinary school founded in 2011 that advocates for homemade ingredients and alternatives to packaged, mass-produced food. The book covers DIY pantry staples and kitchen methods, including grains, dairy, meat, spirits, coffee, fermentation and dehydration. The 9 chapters are organized by the Institute's curriculum, with recipes to make ingredients, detailed instructions on method, and recipes to cook with each ingredient. Interviews and lessons from Institute instructors, ranging from cheese-makers to butchers, are included alongside equipment overviews, flavor charts, checklists, and more than 150 photos and illustrations"--
9781452161198 1452161194
2019042507
Cooking, American.
Food--Preservation.
Fermentation.
Canning and preserving.
Food--Drying.
Cooking--Technique.
Cookbooks.
Recipes.
The new homemade kitchen / At head of title: The Institute of Domestic Technology presents Homemade kitchen Joseph Shuldiner ; photography by Ren Fuller ; illustrations by Harry Bates ; archival illustrations by Roman Jaster, Guanyan Wu, and Jessica Kao. - 351 pages : illustrations (chiefly color) ; 27 cm
"250 recipes and ideas for reinventing the art of preserving, canning, fermenting, dehydrating, and more" -- Cover.
Includes bibliographical references (pages 341-342) and index.
Pantry department -- Department of caffeine -- Department of pickles & preserves -- Department of grains -- Department of dairy -- Department of meat & fish -- Department of spirits -- Department of fermentation -- Department of dehydration.
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." -- Amazon.com. "This is a cookbook of 250 recipes and ideas covering a wide range of do-it-yourself projects from the Institute of Domestic Technology, a culinary school founded in 2011 that advocates for homemade ingredients and alternatives to packaged, mass-produced food. The book covers DIY pantry staples and kitchen methods, including grains, dairy, meat, spirits, coffee, fermentation and dehydration. The 9 chapters are organized by the Institute's curriculum, with recipes to make ingredients, detailed instructions on method, and recipes to cook with each ingredient. Interviews and lessons from Institute instructors, ranging from cheese-makers to butchers, are included alongside equipment overviews, flavor charts, checklists, and more than 150 photos and illustrations"--
9781452161198 1452161194
2019042507
Cooking, American.
Food--Preservation.
Fermentation.
Canning and preserving.
Food--Drying.
Cooking--Technique.
Cookbooks.
Recipes.