The New Homemade Kitchen: 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More (Recipes for H

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Product Details
$35.00  $32.55
Chronicle Books
Publish Date
8.31 X 10.38 X 1.44 inches | 3.1 pounds

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About the Author
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.
"What a delightful and useful compendium! The New Homemade Kitchen is filled with practical information as well as mouth-watering inspiration. This book is a valuable resource for anyone who loves to experiment in the kitchen."--Sandor Ellix Katz, Author of Wild Fermentation and The Art of Fermentation

The New Homemade Kitchen is simply the most interesting and freshest book I've seen in a long time. The recipes are presented by the Institute of Domestic Technology (imagine having such an institute in every town!) and the book itself is by Joseph Shuldiner, a multi-talented individual. Yes, this book covers a lot of ground, but it's full of incredibly useful information. Each chapter begins with basic information that is germane to the chapter or department. The recipes and ideas presented are both helpful and original. What I love about a book like this is that the scope of each area is such that I am likely to actually use the book, rather than just have it-although that is not a dishonorable thing. -Deborah Madison, Author of 14 cookbooks and the memoir, An Onion in My Pocket.
"Tragically, Joseph Shuldiner didn't live to see his comprehensive cookbook, The New Homemade Kitchen come to life. But his keen vision for a modern day kitchen fills the pages of this beautifully written, photographed, and illustrated cookbook. It belongs in the kitchen of anyone who loves to cook, preserve, ferment, pickle, preserve, and, generally, master the kitchen arts." -Diane Morgan, James Beard award-winning cookbook author