The New Homemade Kitchen by Joseph Shuldiner
250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating and more.
Empowering cooks to to replace bland, packaged ingredients with more flavorful and nutritious food made at home.
Make your own spice mixes, sauces and doughs, replenish your refrigerator shelves with homemade preservative-free condiments, like whole grain mustard, fermented ketchup, and spicy harissa. Dehydrate vegetables, create your own creamy ricotta, butter and yogurt or discover bartender worthy new cocktails!