The New Homemade Kitchen: 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and M
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Joseph Shuldiner., & Joseph Shuldiner|AUTHOR. (2020). The New Homemade Kitchen: 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and M . Chronicle Books LLC.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Joseph Shuldiner and Joseph Shuldiner|AUTHOR. 2020. The New Homemade Kitchen: 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and M. Chronicle Books LLC.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Joseph Shuldiner and Joseph Shuldiner|AUTHOR. The New Homemade Kitchen: 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and M Chronicle Books LLC, 2020.
MLA Citation, 9th Edition (style guide)Joseph Shuldiner, and Joseph Shuldiner|AUTHOR. The New Homemade Kitchen: 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and M Chronicle Books LLC, 2020.
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Grouped Work ID | 6a0ff1fd-0cd9-ad4b-9d0a-210cdd331e52-eng |
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Full title | new homemade kitchen 250 recipes and ideas for reinventing the art of preserving canning fermenting dehydrating and m |
Author | shuldiner joseph |
Grouping Category | book |
Last Update | 2024-05-15 20:01:03PM |
Last Indexed | 2024-05-31 23:24:08PM |
Book Cover Information
Image Source | hoopla |
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First Loaded | Oct 28, 2023 |
Last Used | May 28, 2024 |
Hoopla Extract Information
stdClass Object ( [year] => 2020 [artist] => Joseph Shuldiner [fiction] => [coverImageUrl] => https://cover.hoopladigital.com/chr_9781452161747_270.jpeg [titleId] => 14867079 [isbn] => 9781452161747 [abridged] => [language] => ENGLISH [profanity] => [title] => The New Homemade Kitchen [demo] => [segments] => Array ( ) [pages] => 352 [children] => [artists] => Array ( [0] => stdClass Object ( [name] => Joseph Shuldiner [artistFormal] => Shuldiner, Joseph [relationship] => AUTHOR ) ) [genres] => Array ( [0] => American - California Style [1] => Cooking [2] => Methods [3] => Regional & Ethnic ) [price] => 1.74 [id] => 14867079 [edited] => [kind] => EBOOK [active] => 1 [upc] => [synopsis] => 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. 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. • Complete with beautiful food photography, this well-researched and comprehensive cookbook will inspire chefs of all levels. • Great gift for foodcrafters, food geeks, food pioneers, farmers' market shoppers, as well as people who feel nostalgic for a slower way of life • Add it to the collection of books like Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat, The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt, and The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making by Alana Chernila. [url] => https://www.hoopladigital.com/title/14867079 [pa] => [subtitle] => 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and M [publisher] => Chronicle Books LLC [purchaseModel] => INSTANT )