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Batch: Over 200 Recipes, Tips and Techniques for a Well Preserved Kitchen, by Joel MacCharles Dana Harrison
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Review
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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About the Author
JOEL MacCHARLES and DANA HARRISON created WellPreserved.ca 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 lifelong home cook who writes and speaks on their shared passions. Batch is their first cookbook.
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Product details
Hardcover: 352 pages
Publisher: Appetite by Random House (May 3, 2016)
Language: English
ISBN-10: 044901665X
ISBN-13: 978-0449016657
Product Dimensions:
8.3 x 1.3 x 10.3 inches
Shipping Weight: 2.4 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
34 customer reviews
Amazon Best Sellers Rank:
#182,258 in Books (See Top 100 in Books)
This is a great book unlike many (most) of the other canning and preserving books out there. I loved the formatting and new way of presenting the materials. It expands your ideas of preserving to add smoking, using salts, fermenting in unusual ways and other things I cant remember right now... there was so much to think about with this book. It then had a large portion f space at the end dedicated to recipes using the techniques they wrote about earlier on... and many of the recipes were things I hadn't seen in typical preserving and canning books. Many of the recipes were for things that were very simple... but very useful. Like they talk about 4 or 5 ways to use a lemon to preserve lemon flavors... great ideas to not waste the lemons but also to make something useful to add to dishes (like fish) without much effort. I've been canning and preserving for quite a while but I learned a lot of new things by reading this book. If you think this is just "another canning book" you are wrong... get it and you be inspired to see things differently.
I really want to love this book but I can't. It is beautifully put together and is highly educational. It's full of good advice and really interesting tweaks in the arts of preserving. Sometimes canning books are a bit boring and this is full of innovative recipes. But this is where the problem is: recipes have ingredients listed that aren't included in the instructions so a cook can't really know what to do. This is particularly difficult because in canning one is told repeatedly NOT to change the recipe because of the inherit dangers of botulism, etc. How can one be safe if the directions make no sense? Canning books should not be confusing and so far I've been flummoxed by half of the recipes.
Loved the pictures, organization, & easy to understand directions, but I did notice a couple of times where a detail was left out. Maybe just get a good editor next time to go through it with a fine tooth comb for errors of omission. Otherwise, this is a fantastic book for a refresher course or for someone who is new to the whole food preservation movement. I especially liked that it contains some modern recipes & it covers many different methods, not just canning. Great job, beautiful book!
Love this book-- it goes beyond canning to smoking, fermenting, and salting. It is my new go-to wedding gift cookbook. I honestly haven't made too many yet, but the quality of the book and descriptions is great, and I'm impressed by the variety. It has great recipes for preserving all kinds of things, combined with main courses to serve them with. The difficulty is clearly rated, so its a safe bet for beginners and seasoned canners alike. There is an entire section on meats. Did I mention its very well organized and has the best illustrations.
the writer leaves out ingredients in certain steps of some recipes.
Beautifully written, gorgeous pictures. Easy to follow steps, wonderful explanations and love the detailed bits about equipment. My sister saw this and immediately had to order one for herself and one for each of her three daughters and two daughters inlaw.
Lots of recipes that you are not likely to find anywhere else
At least 5 recipes and techniques are part of my fermenting regimen.
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