A D.I.Y. Cooking Bibliography - NYTimes.comThe D.I.Y. Cooking Bibliography By THE NEW YORK TIMES Andrew Rae A companion to Julia Moskins 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 Girls 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. Harvards Science and Cooking Lectures The universitys 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 blogs 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 authors 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