The New Homemade Kitchen

I've been making my own jams for years and I've wanted to expand my knowledge on all things pickling and preserving for some time now, so this book came as a Godsend.

The book is an excellent introduction to the field, each section has a short introduction, and a guide to the equipment needed. In addition, there are lots of basic recipes to get you going, and 'invent-a-mustard' and 'invent-a- pickle', which allows you to play around with the ingredients and get creative, but still with great guidance. It encourages people to be creative with food, and I really like that.

In addition, the pictures are gorgeus, and there are so many of them!

I've picked out a few recipes I wanna try, from the easy starter sugar cubes and vanilla extract, to mustard and cured egg yolks (these sound amazing!) and Amaretto (which is my favourite tipple, so I definitely wanna give that a go!).

In short, this is an excellent introduction to the field of preserving and fermentation, and it really succeeds in stirring the imagination and get the creative juices flowing. Can't wait for the book to come out, I might have to get a physical copy of this one!

I have a lot of very specific cookbooks – Italian cooking. the foods of the American South and so on, but every kitchen needs a good cookbook that covers all the basics. Here, readers will find information about stocking their larders, preparing condiments, mains, side, drinks, desserts and more. For those looking to try a little homesteading their is information about making your own cheese, roasting your own coffee and butchering your own livestock (no thanks!). This is a great comprehensive cookbook for almost everyone

This book has a lot of really good information for canning and preserving foods, unfortunately I didn't like the layout of this cookbook at all. It's just a personal preference but this book has a pages of full color photos followed by pages of those recipes. This often happens in cooking magazines and it kind of drives me crazy. I personally prefer the format of having a recipe and it's photo per page.

Thanks to Netgalley and the publisher for an advanced copy of this book in exchange for my honest review.

This would be a great resource to have on hand in any kitchen. While we don't all want to make everything from scratch all the time, having recipes giving us the option is always beneficial. There is a wide range of recipes here and beautifully shot images.

First of all I love to be in kitchen. I can spend there all day. And I like reading books about food and how-to or why-is-this-or-that.. At the first glance I thought it will be an old school boring cookbook because the cover said so (just my impression). As I finished reading this, indeed this book contains very basic recipes that sometimes we forgot to question how to make that at the first place because we have get used to buy from the stores. For examples mayonaise and ketchup. Who is still making those from scratch? But... This book is very good at explaining things in short. By reading this I know-how some things are prepared. Not just recipes, but there are many trivias about each topic which I like. I would say this is an education book for a home cooks. I enjoy reading this book. But I'm not sure I would follow the recipes. But this book is good as reference for me before making things, if I have to look up on recipes, I would look up on YouTube for more visual explanation.

Neatly categorised with practical tips on everything from fermentation to dehydration and everything in between, the book covers a lot of ground. I found it particularly interesting that there are sections dedicated to coffee, dairy and even spirits with simple recipes, interesting flavor combinations and clear-cut instructions on how to achieve the perfect result. Yet to try any recipes but bookmarked many.

As a young home maker, my reference for any recipe was my grandmother. Now I'm the grandmother so I have to do research the old fashioned way, read and experiment. This book is a very good, bordering on genius, reference for any cook looking to expand their knowledge and learn new processes along the way. I've dabbled in pickling but am now incorporating more vegetables into my home garden with the specific goal of pickling them...we will see how they turn out. This would make an excellent mothers day gift.

Wow - What a valuable resource! I can think of multiple reasons to buy this book. For people who have disorders and have to really watch what goes inside their body, people who are interested in what they put inside, and those with historical interest in food, even survivalists...this is for you. I was fascinated by the entire book. With the right tools and ingredients, the reader can literally make anything, I think. I want to own this.

Very informative with good recipes. Lot of good information about canning and preserving in this book. As someone who wants to learn to preserve, this book is definitely something i will be referencing as I go.

Chock full of wonderful recipes and gorgeous, mouth-watering photos, THE NEW HOMEMADE KITCHEN will inspire you to pickle, preserve, and create tasty recipes from scratch -- including corn tortillas, matzah, bacon, ricotta, and cocktails! The recipes are easy to follow for at-home chefs like me. A must-have addition for any kitchen.

Okay. Flat out, this one goes next to my Joy of Cooking, and Good Housekeeping cookbooks.
It does not cover every recipe in the world. Nor does it just cover one subject.
Instead it tackles a great number of recipes such as preserved lemons...then gives you recipes to use them in!
There is cheese, yogurt, bread starter and bread recipes. Powder recipes: beet, mushroom and one called Umami cocaine that sounds wonderful and useful Recipes to make gravlax , bacon and more.
How to grind and roast your own coffee.
I love the snippets of history about the institute as you go and all of the tips about equipment needs and so many other useful hints.
As I said, it is Not Joy of Cooking., , it does not pretend to cover every topic but it is wonderful nonetheless.

Due to the limitations governed by this 2020 virus, this book came along at a perfect time. The recipes are creative and directions are easy to follow. There wasn’t anything that I felt I didn’t have the skills to create. All of the recipes fit into our lifestyle and can easily be carried into busier schedules.

The book contains recipes for staples that you usually think of buying from the grocery store. How to make various kinds of mustards, mayonnaise, etc. There are recipes for making pickled foods, but it also gives you ideas for altering the recipe to fit your likes. The same for jams, breads and yogurt. It's a recipe book and an inspiration book.
This was an ARC copy from Netgalley.

With beautiful full color photos, and easy to follow directions, THE NEW HOMEMADE KITCHEN will be a hit with all those who like making everything fresh and homemade!

The New Homemade Kitchen by Joseph Shuldiner is a really good cookbook. It teaches you the way to make foods from scratch. Anything from sausage to condiments to spice combinations. This cookbook also suggests more than one combination of spices to acquire the taste you want. There are some really great recipes to try too! If you are interested in cooking from scratch using different combinations of homemade ingredients this one is for you! I collect cookbooks and I will soon include this one is my collection. Oh, and the illustrations are beautiful and look tasty. Enjoy!

I don't know what came to me but I started to enjoy reading cookbooks. I don't cook that much, I have to admit, but I find comfort among the pages of a nicely written recipe book.

The new Homemade kitchen had everything you need to know if you decide to become a serious cook and do everything yourself. The author shows the readers how to become an expert in different techniques that an enthusiast home chef might need. These include preservation, fermentation, curing of meat and fish, making alcoholic drinks (my favorite section), making coffee (my 2nd favorite), making diary, bread and dehydration. The recipes are detailed and seem easy to follow but I would not recommend this book to a beginner.

Aspect wise, there are some pictures at the beginning of each chapter showing some of the recipes but most of the book is text. For people that prefer cookbooks with lots of pictures they will probably be disappointed in this one.

All in all, it is a good cooking technique encyclopedia to have at home if you are very serious about cooking

P.s. It does have the recipe for sourdough, banana bread is sadly missing.