Title:	The New Homemade Kitchen: 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More (Recipes for ... Staples, Gift for Home Cooks and Chefs)
	Author:	Joseph Shuldiner
	Published:	April 2, 2020, Chronicle Books
	No. of Pages:	352
	Cover Price:	$35.00 Hardcover, $13.49

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Anyone interesting in getting back to basics, sort of like commune living, will appreciate Joseph Shuldiner’s cookbook, The New Homemade Kitchen: 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More (Recipes for ... Staples, Gift for Home Cooks and Chefs) by Joseph Shuldiner.

One of the best things about this book is that it not only gives recipes for things we normally purchase at the supermarket, but also very detailed information on those items, i.e., in the pickle section there is a page on “What makes a pickle.” The book includes dozens of explanation of this type, and those who cook, and want to keep learning and improving, will appreciate the knowledge.

Who has every thought of making their own Worcestershire sauce? Shuldiner has, and has put it out there for us. How about homemade Sriracha? Or flavored mustard? Or Horseradish? Those recipes are all there, as well as ricotta cheese, snack crackers, and kimchi. It seems Shuldiner has included everything we haven’t thought to make in our home kitchens and placed it in this cookbook.

There is a great salad dressing mix, similar to the well-known Good Seasons, and it’s easy to make. Preserved lemons are very expensive when you can find them, and are absolutely necessary when preparing Moroccan tagines; that recipe is here and easy to follow. Homemade chocolate hazelnut spread, powdered and brown sugar, and sugar cubes, yogurt, milk kefir, butter, cheese, bacon, sausages – this book has it all.

Coffee and caffeinated drinks will be much better after reading the information and following instructions to make your own. Good information on canning, pickling, and preserving foods, as well as sourdough and breads including tortillas, waffles, pasta, and others made with special flours.

Highly recommended for cooks who have a need to go back to basics and want to make things completely from scratch. The information included is fascinating, and those serious about cooking grass roots style will love this book.

Special thanks to NetGalley for supplying a review copy of this book.