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

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“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.
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...
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

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Rated 5 out of 5 by from The Best! Possibly the prettiest and most well laid out preserving books I have come across. Broken up by ingredient, with fermenting options and written by an east coast couple - all great things!!
Date published: 2017-09-13
Rated 4 out of 5 by from Love this book This book covers different types of preservation. Great book to use as a reference
Date published: 2017-09-10
Rated 5 out of 5 by from Don't Worry If You've Never Canned In Your Life I am the black thumb in a family of women who are famous for their gardening skills. I can't keep an aloe plant alive (really!). But with two children under the age of 5 - you can imagine I will do anything to save a few dollars. This book not only has clear simple instructions that even I can understand - it also teaches you what to do with canned goods! If you've ever even thought about trying to can anything or if your an old pro - get this book. It will be your new favourite!
Date published: 2017-07-14
Rated 5 out of 5 by from Amazing! I love this book so much. It is beautiful, logical and so creative. I've made several 'batches' from the book, and enjoyed every one. I love the suggestions to use leftover bits from the main recipe prep. Great for all regions of Canada and USA.
Date published: 2017-05-19
Rated 4 out of 5 by from A good Read Nicely laid out with a variety of recipes. The photo's and layout are stunning. Gives the reader a variety to make
Date published: 2017-04-06
Rated 5 out of 5 by from A must have for people who like to preserve food Batch is a beautiful book with really interesting recipes on how to preserve your own food in different ways. It's set up in a way so if you're using one specific ingredients, like strawberries they have all the recipes grouped together and you can plan ahead and use the strawberries in different ways. It's a really thoughtful book, unlike any other I've ever seen. There's recipes on how to use your preserves too and all the photos are beautiful. I love it!
Date published: 2017-02-20
Rated 5 out of 5 by from Batch Gorgeous and well laid out book!
Date published: 2017-02-01
Rated 3 out of 5 by from Good Book I would like to see a better focus on preserving the food. Found too many recipes what to do with preserved food but not enough how to do it.
Date published: 2016-12-30
Rated 5 out of 5 by from Comprehensive and Inspiring This book has me so excited to dive in! Very informative, covering a huge amount of inspiration - and the recipes are amazing. Love this!
Date published: 2016-12-29
Rated 5 out of 5 by from Brilliant I had been looking at this book every time I went into a Chapters store. Something kept holding me back from purchasing it. Then, on Christmas Day...there it was. A gift from my sweet niece. Serendipity. Fantastic book and even more so as they are a couple of Canadians. Cheers.
Date published: 2016-12-27
Rated 5 out of 5 by from A Lovely Cookbook! I discovered Joel MacCharles and Dana Harrison's Batch after receiving it for review from Appetite by Random House, and WHOA, I must say that I am so impressed with the outcome of the recipes, the authors' organization throughout the recipe book, the unique recipes found, and how much effort was put into this cookbook, making it unique from others and certainly one that I will use over and over again. EVERYONE NEEDS THIS. Just as the synopsis says, "Batch teaches you everything you need to know to get the most out of your kitchen," I certainly believe that this statement is true towards the whole cookbook, and I will recommend it to any beginner cooks who are looking for healthier alternatives than your regular dishes fried on a pan with loads of oil and nasty stuff. In this case, the authors provide readers/cooks with their expertise, sharing tips on how to make different vegetables and yummy ingredients have this chef flair that will make you want to eat the whole pot/pan/dish that you created the meal with. The first dish I tried was the tomato sauce mixed with lemon juice and peppers. WOW. My mom and I usually created tomato sauce using just a bushel of tomatoes, but the authors were fabulous with giving this good ol' Italian dish their own flair with lemon juice. I really preferred eating my spaghetti with that sauce, compared to the regular tomato one, since I'm not a big fan of tomato sauce as a whole. You see, this is a splendid summer cookbook. You could definitely create some of the dishes included here during any time of the year, but I have sticky noted many that seem perfect for the barbecue this summer. I love how there is a big focus on flavour and preservation and sauces, because many cookbook authors/chefs seem to just focus on the food itself, but the sauces/dips certainly play a humungous role in how you taste the dish. Batch is a lovely cookbook that I would certainly recommend to all beginners, amateurs and food lovers or chefs. We need to promote it, because it has a gorgeous cover and amazing content that is difficult to find online, or in any other cookbook that is out there. I would adore to sit in Joel and Dana's kitchen and just taste and sniff the gorgeous smells of spices, sauces and meals found in this book and beyond.
Date published: 2016-12-19
Rated 5 out of 5 by from Great cookbook Such a wonderful cookbook! The pictures are great and the recipes are easy to follow, easy to find ingredients. Always looking for dinner ideas, this book helped! Makes a great gift too!
Date published: 2016-12-14
Rated 5 out of 5 by from great purchase #plumreview great receipes
Date published: 2016-11-30
Rated 5 out of 5 by from Great guide for beginners A beautiful book with easy to follow instructions and recipes. Nothing too complicated or intimidating.
Date published: 2016-11-06
Rated 5 out of 5 by from Beautiful Very simple to follow along, a tone of information and easily one of the most beautiful books i have in my collection.
Date published: 2016-07-09
Rated 5 out of 5 by from My favourite cookbook (for beginners and seasoned cooks) "Batch" has exceeded my expectations of what a cookbook can be. I've been a home cook for over 25 years and this cookbook will undoubtedly expand my repertoire in the kitchen. Although I have been cooking for decades, I'm a newcomer when it comes to preserving and "Batch" takes the intimidation out of the seven methods of preserving (waterbath canning, pressure canning, dehydrating, fermenting, cellaring, salted & smoked, infusing) featured in the book. Having the book organized by ingredient rather than preservation method really showcases how versatile commonly found ingredients like apples, cherries and beets can be (hint: there's more to preserving than jams and pickles). The recipes are chock-full of anecdotes, tips and recipe variations that lend credibility to the author's expertise. Other features of the book that I really appreciate are: - preserving nose-to-tail ideas for each ingredient, including vegetables and fruits - recipes that feature the preserves as an integral part of the recipe - the "10 minutes or less" recipes - the illustrations and photographs throughout the book that provide both instruction and inspiration. The authors have done an excellent job of packing this book dense with information in an easy-to-read format without making any of the recipes or techniques appear daunting. For example, each recipe summarizes its key preservation technique along with the skill level (on a scale from one to three) along with the expected yield, effort required, elapsed time and the eat by date. I highly recommend this book!
Date published: 2016-05-10
Rated 5 out of 5 by from Great for beginners and experts alike The first part of the book gives you instructions on seven different styles of preserving, including fermenting, cellaring, and infusing. For complete beginners like me, these chapters will basically be your preserving Bible because they give you the basic knowledge you need to get started. The recipes are organized by ingredient, which makes grocery store trips a dream when you're making things from this book. In each chapter, you'll learn a few different ways to preserve an ingredient, such as peaches, peppers, and meat. At the end of each chapter, there are recipes that show you the delicious ways you can use the preserves you've just made. Along with each recipe, you can see the level of difficulty which, as a complete newcomer to preserving, I really valued. I wanted to start off easy so I could learn along the way and work up to some harder recipes. I'm really pleased with how the four recipes I tried turned out, and I'm looking forward to trying more of these recipes and methods this summer when there are more foods in season!
Date published: 2016-05-09
Rated 5 out of 5 by from I love this book I got this book this morning and I have already found 6 recipes that I want to try. It is very well laid out and informative. I have always felt a little intimidated by canning and preserving, but Joel and Dana have taken away any doubts in Batch. Their recipes are simple to follow and easy to understand. All ingredients are easy to source locally. This book will be a mainstay in my kitchen. Thank you Joel and Dana.
Date published: 2016-05-07
Rated 5 out of 5 by from Fun, Informative and Beautiful too! For the novice home cook and home preserver or the experienced one, this cookbook provides a great tour through ingredients, techniques and equipment necessary to create your own preserves and then to cook with them. The book is beautifully illustrated and photographed and the anecdotes make for a fun read as well as an informative instructional one.
Date published: 2016-05-05
Rated 5 out of 5 by from W-O-W!!! What a GREAT gift for everyone!!! I can't get over how beautiful it is. I can't get over how well laid out it is. I can't get over how easy it's going to be to try these. I can't get over how impressive this is for the adventurous food spirit. It seems easy to use, even for the not-so-skilled-in-the-kitchen. GREAT TEACHER GIFT!!!
Date published: 2016-05-05
Rated 5 out of 5 by from Love it! I'd been waiting for this book forever, and it has not disappointed. A great place start for the novice preserver, and full of so many ideas for someone who might be stuck in pickle rut. Love the broader look at different styles of preserving, and the tips for what to actually do with your bounty.
Date published: 2016-05-04
Rated 5 out of 5 by from An Excellent Addition to Your Kitchen Tools Not only is this book visually stunning, with so many great photographs, thoughtful illustrations and useful infographics, it is laid out in a way that makes it easy to locate the chapters for each food item you want to preserve; A Trip to the Market in 25 Ingredients is both inviting and a great guide to seasonal preserving. The recipes invite you to preserve that fruit or vegetable that you started out with in multiple ways - and the result is several tasty preserves for your pantry. Seven methods for preserving make it easy for you to decide how you want to tackle that bushel of fruit or vegetables you just impulse bought at the market; with a recipe to use your preserves in every chapter, Batch makes it simple to enjoy the quick and delicious fruits of your labour. We enjoy preserving and bought this book to extend our knowledge - and have not put it down since it arrived.
Date published: 2016-05-04
Rated 5 out of 5 by from An amazing book! I am so excited about this book! I want to learn more about food preservation (beyond the canning that I do a little bit in the summer), so I pre-ordered this book. It arrived 2 days ago and already we have a tonne of pages marked to start trying things out! And what I LOVE about the book (beyond the glorious photos that are sure to inspire!) is that it includes all kinds of recipes what WHAT TO MAKE with the food once you have preserved it! This is NOT your grandparents' preserving book - cool, fresh, modern, and fun, this book would look as good on your coffee table as much as on your kitchen counters!
Date published: 2016-05-04
Rated 5 out of 5 by from A wonderful addition to our kitchen library I pre-ordered this book a few months ago and was super excited when it arrived ahead of schedule. Easy to read, beautiful pictures and many many recipes I want to try out.
Date published: 2016-05-04
Rated 5 out of 5 by from T'is The Season This is the book you need as your farmer's markets explode with delicious offerings. With the help of these talented authors, you will enjoy summer flavours all year long. Everything you need to know in one place--this is a book you will return to again and again.
Date published: 2016-05-03
Rated 5 out of 5 by from A "must have" kitchen staple! This book has changed the way we cook and prepare food. A new modern take on preserving. So much more than jams! This amazing looking book is like no other cookbook in our house. Looks amazing and the photos are beautiful and inspiring.
Date published: 2016-05-03

Editorial Reviews

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