A D.I.Y. Cooking Bibliography - NYTimes.com
Autor: Diólia de Carvalho Graziano | Publicado: 2011-03-16T18:02:00-07:00

A D.I.Y. Cooking Bibliography - NYTimes.comThe D.I.Y. Cooking Bibliography By THE NEW YORK TIMES Andrew Rae  A companion to Julia Moskin’s D.I.Y. cooking handbook — small, do-it-yourself kitchen projects that anyone can tackle — for the industrious, or merely curious, home cook.  Canning, preserving, foraging and charcuterie sites: Hunter Angler Gardener CookAgrarianista The Girls’ Guide to Guns and Butter Nose to Tail at HomeOffal Good  Assorted sites with D.I.Y. resources and other information: The Hip Girl’s Guide to Homemaking — A home page for the Brooklyn homemade food swap, with links to swaps in other cities. The Virtual Weber Bullet —  Downloadable meat cut charts, among other things. David Lebovitz — A Paris-based pastry chef takes on many alluring D.I.Y. projects. Weck Jars  — Source for well-designed canning jars, as well as tips and safety guidelines. Instructables — Child-friendly projects like homemade Pop Rocks and Heath Bars.  Harvard’s Science and Cooking Lectures — The university’s YouTube channel for its lecture series.  New England Cheesemaking Supply Company — A source for liquid rennet, muslin and cheese advice of all kinds.  Charcutepalooza — A year-long charcuterie cook-along for home cooks. Michael Ruhlman  — A blog from the author of “Charcuterie,” with recipes for making all kinds of things from scratch. The National Center for Home Preservation  —  Funded by the U.S. Department of Agriculture and other agencies,  this is the closest thing to a federally-approved preserving site. It  offers downloadable guides to food preserving, especially canning, with  an emphasis on safety and easy-to-follow instructions.  Wild Fermentation —  The  website of Sandy Katz, a self-proclaimed “fermentation fetishist” who is  extremely knowledgeable about kimchi, cheese, pickles, etc. The site  gives his widely followed formulas for sauerkraut (Sandorkraut) and sour  pickles, and answers many frequently asked questions about home  fermentation. Well-Preserved —  A blog by expert D.I.Y. cook Eugenia Bone, whose book of the same title  gives helpful suggestions for incorporating homemade pantry staples  into your day-to-day cooking. The Feast Nearby — A blog and book about self-sufficient living by Robin Mather, a journalist.  Ideas in Food — Aki  Kamozawa and Alex Talbot are chefs with a sideline in food science and  the authors of a new book the shares their blog’s name.Amazon — Well-stocked source for curing salt, chocolate, nuts and lard. The Brooklyn Kitchen — A  source for canning supplies and other D.I.Y. necessities. Their  brick-and-mortar store in Williamsburg, Brooklyn, offers classes on  making things like kombucha and pickles. Books:“Forgotten Skills of Cooking,” by Darina Allen — Clear instructions on  working with cheese, wine, bacon, wild herbs, sea vegetables and simple  recipes for basics like biscuits and sponge cake. “Cooking by Hand,” by Paul Bertolli — An Italy-centric guide to nose-to-tail cookery, pasta-making and preserves.  The “River Cottage” series by Hugh Fearnley-Whittingstall — Raising chickens,  growing leeks, making jam and more. “Ideas in Food,” by Aki Kamozawa and H. Alexander Talbot — Scientific  background on fermenting, smoking and curing, plus information on new  ingredients like meat glue and methylcellulose. “The Feast Nearby,” by Robin Mather — A chronicle of the author’s first year of self-sufficient living, with excellent recipes. “Fat,” by Jennifer McLagan — Confit recipes, flavored butters, all kinds of preserving in fat. “Milk,” by Anne Mendelson — Information and recipes on cheese, yogurt, cream and milk products.  “Jam It, Pickle It, Cure It,” by Karen Solomon — Easy do-it-yourself food projects. “Preserving Food Without Freezing or Canning,” by The Gardeners and  Farmers of Terre Vivante — Traditional European home-preserving methods. “Sally Clarke’s Book” by Sally Clarke — Refined recipes for jam,  wines, pickles and all manner of seasonal fruit and vegetable dishes  from the chef sometimes called the British Alice Waters.