The New Homemade Kitchen: 250 Recipes & Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More by Joseph Shuldiner

The New Homemade Kitchen: 250 Recipes & Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More by Joseph Shuldiner

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Revive the lost arts of fermenting, canning, preserving, and creating your own ingredients. The New Homemade Kitchen 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.

Hard Cover

About the Author: Joseph Shuldiner was a cook, writer, food consultant, and certified Master Food Preserver. He founded the Institute of Domestic Technology, the Altadena Farmers' Market, and Headspace Consulting, which reimagined and reinvigorated Grand Central Market, a historic landmark in downtown L.A.  He passed away in November 2019. His legacy, including his contributions to the LA food world and his masterful teaching of the lost domestic arts, lives on in this book.