TY  - BOOK
AU  - Shuldiner,Joseph
AU  - Fuller,Ren
AU  - Bates,Harry
AU  - Jaster,Roman
AU  - Wu,Guanyan
AU  - Kao,Jessica
ED  - Institute of Domestic Technology.
TI  - The new homemade kitchen
SN  - 9781452161198
PY  - 2020///]
CY  - San Francisco
PB  - Chronicle Books
KW  - Cooking, American
KW  - Food
KW  - Preservation
KW  - Fermentation
KW  - Canning and preserving
KW  - Drying
KW  - Cooking
KW  - Technique
KW  - Cookbooks
KW  - lcgft
KW  - Recipes
N1  - "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
N2  - 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"--
ER  -