Have you purchased #Batchcookbook and can’t wait for it to come? Don’t despair – we’ve made a little something to make the wait easier to bare!
Fill out the following form and check your email – we’ll send you a link to download bonus material (there’s 7 recipes, original illustrations and an awesome checklist of preserving tools to stock your kitchen with!).
If you haven’t bought the book yet, head here to see what it’s about and find links where you can buy it now.
Batch Bonus Material Download
Welcome to the bonus material! Thank you again for ordering #Batchcookbook!
If you ended up here by accident and are looking to buy BatchCookbook, click here.
Batch Bonus ‘Zine – Electronic Version
7 preserving recipes, a center-of-the-plate recipe to use one of the preserves and a visual feast! Download this Ezine if you are planning on reading it electronically! If you’d like the easiest way to download the file so it doesn’t open in your browser, click here.
Batch Bonus ‘Zine – Printable Version
The same zine as above – except this one has the pages laid out for those who want to print the bonus material. When you print it double-sided and fold it in half you can make your own magazine this way! If you’d like the easiest way to download the file so it doesn’t open in your browser, click here.
Batch Cookbook- Over 200 Recipes, Tips and Techniques for a Well Preserved Kitchen
Batch Cookbook is almost here!
“What Aaron Franklin is to Texan Barbecue, Joel MacCharles and Dana Harrison are to preserving – 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 CurtisStone – Internationally known chef and chef-owner of Maude Restaurant, Beverly Hills
About Batch Cookbook
The goal of Batch cookbook is to make preserving accessible for newcomers while sharing recipes, techniques and inspiration with experienced home preservers. The book will share everything you need to know about 7 methods of preserving:
Pressure canning (canned vegetables, soups and stocks)
Dehydrating (fruit slices and leather, granola, dried mushrooms, and candied citrus rind)
Fermenting (Kimchi, sauerkraut, mead, deli pickles)
Cellaring (techniques and recipes for quick pickles and jams as well as using your freezer, fridge, windowsill or garage to keep food longer)
salt and smoke (bacon, duck prosciutto, preserved lemons, lime pickles)
Infusing (flavored vinegar and booze)
Batch allows you to choose the technique(s) that interest you and provide you with all the knowledge you need to get started. We also share 3 different formats of preserving recipes that will change how many people preserve. The 3 formats are:
10 minutes or less – more than 30 preserves you can make in minutes.
Batch-It – learn to preserve like we do – by combining techniques it is easy to make multiple preserves in the same time (or less) than you would make a single preserve.
Standard Recipes – what you’d expect in a preserving book.
Once you’ve made the preserves you’ll want to know what to do with them. Each chapter has 2 recipes which transform some of the preserves in the chapter into ‘center of the plate’ dishes that are as easy as they are delicious!
Batch Cookbook – a focus on ingredients
The book explores 25 different ingredients and shares 6 preserving recipes for each one before showing you how to transform two of the preserves into plated meals.
You’ll find 25 common ingredients including strawberries, peaches, hot peppers, cucumbers, meat, fish and more. Each chapter will share 6 preserving recipes and 2 ‘center of the plate’ recipes that use the preserves as an ingredients.
Here’s an example of a Batch-It recipe – you are shown how to dehydrate blueberries and encouraged to store some of them whole while using a few of them to infuse maple syrup with. And blueberry maple syrup is divine!
Inspired by the nose-to-tail ethos, Batch explores multiple ways to use a single ingredient. We’ll share why it makes sense to dehydrate strawberry tips while making jam of the tops and why you’d want to dehydrate the hulls – and what to do with them. Learning how to “Batch” preserve like this can reduce your food waste, decrease food costs and help your kitchen be more sustainable.
The center-of-the-plate recipes help transform ingredients from simple condiments into star ingredients that can be made easily in the home kitchen. This recipe uses our blueberry jam as the main ingredient in a sauce that goes with BBQ salmon.
Batch will be available May 3rd, 2016 and was created by Joel MacCharles and Dana Harrison who 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.
We’re building a team to help us launch #BatchCookBook and looking for people who are excited about the book and willing to share their excitement. Leading up to the official publication date on May 3rd you’ll get access to some behind-the-scenes peeks, previews, giveaways and bonus materials. It will be a small private Facebook group and occasional email update and include opportunities for sharing knowledge and information about preserving too!
You’ve been invited by someone who thinks that you might love preserving, and cooking and would be a great addition to this community!
To join simply fill out the following form and we’ll send you an email with the next steps!