The New Homemade Kitchen

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
"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"--
"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 Fermentation 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.
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 Fermentation and The Art of Fermentation