The New Homemade Kitchen
Seiten
2020
Chronicle Books (Verlag)
978-1-4521-6119-8 (ISBN)
Chronicle Books (Verlag)
978-1-4521-6119-8 (ISBN)
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This is Joy of Cooking for the maker movement, with 250 recipes and methods that cover every foodstuff you always wanted to make yourself, and how to cook with those products.
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
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
Joseph Shuldiner is a certified Master Food Preserver, the founder of the Institute of Domestic Technology and the Altadena farmers' market, the co-creative director of Grand Central Market, and a cookbook author. He lives in Los Angeles.
| Erscheinungsdatum | 04.06.2020 |
|---|---|
| Verlagsort | San Francisco |
| Sprache | englisch |
| Maße | 213 x 264 mm |
| Gewicht | 1390 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| ISBN-10 | 1-4521-6119-4 / 1452161194 |
| ISBN-13 | 978-1-4521-6119-8 / 9781452161198 |
| Zustand | Neuware |
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Buch | Hardcover (2023)
Gräfe und Unzer (Verlag)
CHF 39,90
