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New Homemade Kitchen | 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More
New Homemade Kitchen | 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More
New Homemade Kitchen | 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More
New Homemade Kitchen | 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More
New Homemade Kitchen | 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More
New Homemade Kitchen | 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More
New Homemade Kitchen | 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More
New Homemade Kitchen | 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More

New Homemade Kitchen | 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More

$35.00

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.

Hardcover | Published by Chronicle Books LLC
June 2020 | 647 pages