Batch: Over 200 Recipes, Tips And Techniques For A Well Preserved Kitchen by Joel Maccharles

Batch: Over 200 Recipes, Tips And Techniques For A Well Preserved Kitchen

byJoel Maccharles, Dana Harrison

Hardcover | May 3, 2016

not yet rated|write a review

Pricing and Purchase Info

$30.11 online 
$35.00 list price save 13%
Earn 151 plum® points

In stock online

Ships free on orders over $25

Available in stores


“In the world of preserving, Joel MacCharles and Dana Harrison are the masters, the authority. Batch packs everything you’ll ever need to know about preserving 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  
Joel and Dana’s journey into preserving began with an innocent lesson in making jam. Almost a decade later, is an extraordinary resource for both beginners and experts alike. Their much-anticipated first cookbook showcases seven different preserving techniques—waterbath canning, pressure canning, dehydrating, fermenting, cellaring, salting & smoking, and infusing—and takes readers on a trip to the market in twenty-five ingredients. Within each ingredient chapter, you’ll find multiple preserving recipes using the different methods. From apples, pears, peaches and rhubarb, to asparagus, peppers, mushrooms, and tomatoes, and covering a variety of meat and fish, Batch teaches you everything you need to know to get the most out of your kitchen.

With their signature approachable and fun style, Joel and Dana showcase techniques for a variety of skill levels, explain how to batch your recipes to make two preserves at once, give you multiple options for preserving in ten minutes or less, and serve up mouthwatering center-of-the-plate meals that take your preserves from the pantry to the table. With personal anecdotes, creative and incredible recipes, and beautiful photography and illustrations, Batch will show you how to incorporate preserving into your life and your community.

About The Author

JOEL MacCHARLES and DANA HARRISON created in 2008. The site has more than 1,800 articles and 700 recipes on preserving, local food, small farming, food security, sustainability, food politics, hunting and more. Dana has been a graphic designer for 20 years and focuses on the look and feel of the project. Joel is a life...

Details & Specs

Title:Batch: Over 200 Recipes, Tips And Techniques For A Well Preserved KitchenFormat:HardcoverDimensions:352 pages, 10.3 × 8.3 × 1.3 inPublished:May 3, 2016Publisher:Appetite by Random HouseLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:044901665X

ISBN - 13:9780449016657

Look for similar items by category:

Nearby Stores

We found 0 nearby stores

Customer Reviews of Batch: Over 200 Recipes, Tips And Techniques For A Well Preserved Kitchen


Extra Content

Editorial Reviews

More Advance 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