The New Homemade Kitchen: 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More (Recipes for ... Staples, Gift for Home Cooks and Chefs)

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. Each chapter covers a wide range of techniques based on the school's curriculum—such as curing, bread-baking, cheese-making, coffee-roasting, and butchering—with step-by-step instructions on how to make your own food products and pantry staples, alongside recipes highlighting those very components.

Master the fundamentals of traditional foodcrafting by learning how to make essential pantry staples like ground mustard, sourdough starter, and rich miso paste. You will also learn to whip up complete, comforting meals utilizing the very ingredients you crafted, such as making your own fresh feta to bake into a flaky Greek phyllo pie, or dehydrating leftover produce to create convenient homemade instant soup mixes.

Complete with beautiful photography, informative flavor variation charts, extended tutorials, and instructional line drawings, this well-researched guide will inspire chefs and food pioneers of all levels. It brings together historical tidbits and expert sidebars featuring specialists from the Los Angeles-based school to help you cut out store-bought items, maximize your kitchen's potential, and embrace a rewarding, slower way of life.