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
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|Publisher:||Chronicle Books LLC|
|Product dimensions:||8.20(w) x 10.10(h) x 1.40(d)|
About the Author
Table of Contents
Chapter 1 Pantry Department 15
Chapter 2 Department of Caffeine 47
Chapter 3 Department of Pickles & Preserves 73
Chapter 4 Department of Grains 109
Chapter 5 Department of Dairy 147
Chapter 6 Department of Meat & Fish 191
Chapter 7 Department of Spirits 227
Chapter 8 Department of Fermentation 261
Chapter 9 Department of Dehydration 303
About the Author 336
Recipe Testers 338
Selected Bibliography and Recommended Reading 341