The New Homemade Kitchen

for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More
Revive the lost arts of fermenting, canning, preserving, and more with this compendium of foodcraft and method. From the Institute of Domestic Technology, a revered foodcrafting school in Los Angeles, here are 250 recipes and methods for stocking a kitchen and cooking with homemade ingredients. Based on the school's curriculum, this informative book covers a variety of techniques, such as bread baking, cheesemaking, coffee roasting, butchering, and more. Each chapter includes instructions on making your own pantry staples - like ground mustard, a sour­dough starter, and miso paste - as well as recipes that utilize those staples. With helpful features like flavour variation charts, faculty advice, instructional line drawings, and beautiful food photography, this seminal cookbook is an essential cornerstone for the contemporary kitchen.