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Batch by Joel MacCharles and Dana Harrison

Batch

Batch by Joel MacCharles and Dana Harrison
Hardcover
May 03, 2016 | 352 Pages
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  • Hardcover $30.00

    May 03, 2016 | 352 Pages

  • Ebook $15.99

    May 03, 2016 | 352 Pages

Product Details

Praise

Praise for Batch:

“I always felt intimidated by preserving, but the illustrations and instructions in Batch are easy to follow, and I love that I can make some recipes in just ten minutes while spending more time ‘batching’ others. Most of all, I love how the recipes creatively use every part of the fruit or vegetable.” —Jeanine Donofrio, author of The Love & Lemons Cookbook: An Apples to Zucchini Celebration of Impromptu Cooking
 
“Joel and Dana have created a roadmap for preserving, and present it as an opportunity: raspberries become jam or vinegar or sauce for venison, cabbage transforms into sauerkraut. Encouraging and instructive, this book should be in every cook’s kitchen.” —Cathy Barrow, author of Mrs. Wheelbarrow’s Practical Pantry: Recipes and Techniques for Year-Round Preserving
 
“Gorgeous photography, very hip illustrations, and I love the styling. This book is a beauty!” —Erin Gleeson, New York Times bestselling author of The Forest Feast
 
“Visually stunning! Batch makes preserving accessible, removes the mystery on how to fill a pantry and celebrates cooking with local ingredients and the communities who bring them to the table.” —Brent Ridge and Josh Kilmer-Purcell, founders of Beekman 1802
 
“Joel and Dana have offered up to the world an approachable, exciting and manageable way to create a season-less kitchen by preserving the market in a variety of different ways. This book teaches people how to transform the foods they ‘batch’ into delicious meals layered with concentrated flavors.” —Chef Cortney Burns and Chef Nick Balla, Bar Tartine

“In the world of preserving, Joel MacCharles and Dana Harrison are the masters, the authority. Batch packs everything you’ll ever need to know into one cohesive bible. Joel and Dana’s passion project takes a deep dive into the fundamentals of preserving and offers both simple and adventurous, and totally flavor-forward recipes.” —Chef Curtis Stone, New York Times bestselling author and chef/owner of Maude Restaurant

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