Batch: Over 200 Recipes, Tips and Techniques for a Well Preserved Kitchen: A Cookbook

Name: Batch: Over 200 Recipes, Tips and Techniques for a Well Preserved Kitchen: A Cookbook
Price: 32.00 USD
Availability: InStock
ISBN: 9780449016657

✍️ Maccharles, Joel

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📚 WHAT THE BOOK IS ABOUT

A practical guide to seven preserving methods using twenty-five common ingredients.

This volume functions as a cohesive reference for building a well preserved kitchen. MacCharles and Dana Harrison share their decade of experience from WellPreserved.ca to teach fundamental skills. The content moves beyond simple jams to include complex techniques like smoking and cellaring. Readers learn to transform raw market finds into durable goods through structured chapters dedicated to individual ingredients. The text emphasizes efficiency by showing how to combine tasks and reduce waste. It bridges the gap between beginner curiosity and expert execution through clear explanations of each process. The inclusion of savory applications for fish and meat expands the utility of these preserved items in daily cooking routines.

Key Themes

preserving techniques seasonal ingredients batch cooking

Literary Context

The work reflects Canadian culinary traditions through its focus on regional ingredients and home preservation practices. It draws on nearly a decade of online resource development to inform its practical approach to kitchen preservation.

Maccharles, Joel

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Methods & Techniques

🏛 Appetite by Random House 📅 2016 📔 Hardcover ISBN: 9780449016657

📚 This Book in Collections

🫙 Preserving & fermenting

📝 Description: Batch: Over 200 Recipes, Tips and Techniques for a Well Preserved Kitchen: A Cookbook

Joel MacCharles brings his expertise as a preserving authority to this comprehensive guide for home cooks. The text covers seven distinct methods including waterbath canning, pressure canning, dehydrating, fermenting, cellaring, salting and smoking, and infusing. Each section focuses on twenty-five specific ingredients such as apples, pears, peaches, rhubarb, asparagus, peppers, mushrooms, tomatoes, meat, and fish. MacCharles explains how to batch recipes to create two preserves simultaneously and offers options for quick preparation in ten minutes or less. The book includes personal anecdotes and center-of-the-plate meal ideas that utilize these pantry staples. It suits readers interested in practical preservation techniques and those who enjoy creative cooking with seasonal produce. Those seeking only traditional jam recipes may find the scope too broad. The approach remains accessible for various skill levels while providing detailed instructions for each method.