The new homemade kitchen / Joseph Shuldiner ; photography by Ren Fuller ; illustrations by Harry Bates ; archival illustrations by Roman Jaster, Guanyan Wu, and Jessica Kao.
Material type:
TextPublisher: San Francisco : Chronicle Books, [2020]Description: 351 pages : illustrations (chiefly color) ; 27 cmContent type: - text
- still image
- unmediated
- volume
- 9781452161198
- 1452161194
- At head of title: The Institute of Domestic Technology presents
- Homemade kitchen
| Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
Adult Book
|
Main Library | NonFiction | 641.5973 S562 | Available | 33111010844120 |
Enhanced descriptions from Syndetics:
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
"250 recipes and ideas for reinventing the art of preserving, canning, fermenting, dehydrating, and more" -- Cover.
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"-- Provided by publisher.
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.