Author: Joel MacCharles
Release Date: 2016-05-03
Discover seven different ways to preserve "from nose to tail" in this beautiful and informative guide from superstar bloggers Joel MacCharles and Dana Harrison. For anyone who wants to cut down on waste and feel more connected to what they eat, Batch opens up a new world of cooking, growing, and of course, preserving. When Joel and Dana, the creators of WellPreserved.ca, first started cooking and blogging, they didn't set out to try and change their relationship with food (or build a pantry containing almost 1,000 jars!). But as they began to see the benefits of cooking local food that was in-season, and preserving it for future use, they realized that they wanted to become part of a larger conversation on how to make good food accessible--regardless of time, budget or kitchen size. They started thinking of ways to preserve ingredients "from nose to tail"--using as much as possible from their ingredients, and thinking of different methods that would highlight each element. In Batch, their first cookbook, Joel and Dana showcase seven different preserving techniques--canning, pressure canning, dehydrating, fermenting, cellaring, curing and infusing--and then take readers on a trip to the market in twenty-five ingredients. From spring asparagus to summer peaches, blueberries and raspberries; hearty beans, cabbage and chilies in fall and winter to a variety of meat and fish, Batch teaches you everything you need to know to get the most out of your ingredients and your kitchen. With their signature approachable and fun style, Joel and Dana share how preserving has shaped their lives and their sense of community, explain how to make two preserves at once, and serve up mouthwatering, full-plate recipes that pair perfectly with your homemade preserves--so that your products fill your plate and not your cupboard. With personal anecdotes, creative and incredible recipes, brilliant photography and gorgeous illustrations, Joel and Dana demonstrate how to incorporate preserving into your own kitchen and community. This is not your grandma's jam book.
Author: Linda Lau Anusasananan
Publisher: Univ of California Press
Release Date: 2012
Traces the history of Hakka cuisine from its roots in China to the many different migration locations of the Hakka people, describing how the cuisine changed in each region, and provides Hakka recipes from all over the world.
Popular Science gives our readers the information and tools to improve their technology and their world. The core belief that Popular Science and our readers share: The future is going to be better, and science and technology are the driving forces that will help make it better.
Backpacker brings the outdoors straight to the reader's doorstep, inspiring and enabling them to go more places and enjoy nature more often. The authority on active adventure, Backpacker is the world's first GPS-enabled magazine, and the only magazine whose editors personally test the hiking trails, camping gear, and survival tips they publish. Backpacker's Editors' Choice Awards, an industry honor recognizing design, feature and product innovation, has become the gold standard against which all other outdoor-industry awards are measured.