The New Homemade Kitchen
The New Homemade Kitchen: 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More
By Joseph Shuldiner
Revive the lost arts of fermenting, canning, preserving, and creating your own ingredients with The New Homemade Kitchen.
Written by the late Joseph Shuldiner, a former Craft and Folk Art Museum exhibiting artist and a beloved local visionary in craft and food, this remarkable book includes over 250 recipes, ideas, and methods for stocking a kitchen, do-it-yourself foodcrafting projects, and cooking with homemade ingredients.
Shuldiner, who also co-curated the revival of LA’s Grand Central Market, founded the Los Angeles-based Institute of Domestic Technology in 2011 as a school dedicated to traditional and modern methods of foodcrafting. Each chapter of this inspiring book is based on the school's curriculum and covers all manner of kitchen techniques—such as curing, bread-baking, cheese-making, coffee-roasting, butchering, and more.
Beautifully designed with an innovative structure, each chapter spotlights a department of the Institute, including Pantry, Grains, Dehydration, Dairy, Spirits, Meat & Fish, Pickles and Preserves, Caffeine, and Fermentation. The book teaches you not only how to make pantry staples like miso, mustard, and feta cheese but also includes recipes for finished dishes that use those staples. Brown Butter Miso Tarts, anyone?
If that wasn’t enough, the book is also filled with informative and helpful features like flavor variation charts, extended tutorials, spotlights on faculty instructors (all accomplished local makers), historical tidbits, and instructional line drawings.
The New Homemade Kitchen is an outstanding kitchen resource for resourceful, curious home cooks and a tribute to small-batch artisans and makers everywhere.
Chronicle Books, 2020, hardcover, 8 x 10 in, 352 pages.