Cookbook Review : BATCH : Maple Cream Fudge

Oh my goodness.

Where do I begin?

I LOOOOVVVVVEEEEE my copy of Batch by Dana Harrison and Joel McCharles.

I've been following this dynamic duo via their social media channels for a while now, and have always enjoyed what they do, however, their new cookbook, Batch, takes everything to a -

The photography, by Reena Newman and Margaret Mulligan, as well as the charming illustrations by Dana, easily place Batch in the ranks as one of the prettiest cookbooks I own. 

And I own A LOT of cookbooks.

Batch is filled with over 200 recipes for preserving, including canning, dehydrating, fermenting, cellaring, salting, smoking and infusing. 

The recipes are listed by ingredient - 25 in all - arranged alphabetically from Apples to Tomatoes. The recipe I chose, Maple Cream Fudge with Rhubarb Salt sounded absolutely dreamy, but lo and behold, with still-frigid temperatures here in Nova Scotia, we won't have rhubarb available for another few weeks. Luckily, there were alternatives for the Rhubarb Salt recommended at the end of the recipe, so I chose to top my fudge with a sprinkle of Chili Salt. Creamy, sweet, maple fudge, topped with crunchy sea salt and a blast of heat from dried chilis was a wicked combo I'd never have thought of.

I really can't say enough good things about Batch. It's a big, beautiful, hardcover book, filled to the brim with tips & tricks and do's & don'ts, all accompanied by simple, approachable, delicious sounding recipes. I'm dying to make the Cherry Ginger Beer, Penne a la Chili Infused Vodka, Thyme Infused Honey, Honeyed Pear Butter, Roasted Spiced Plum Fridge Jam...

Seriously - I could go on and on.

If you are at all interested in the joy of preserving food, DO YOURSELF A FAVOUR AND BUY THIS BOOK.

Besides, how can you resist a recipe that includes an instruction like this?

'Allow the fudge to cool while you lick the pot.'

Ha! Love, love, love.

Trust me. You REALLLLLLLLLY want your own copy of #BatchCookbook. In the comments below, tell me your favourite memory of making or eating preserves - I'll pick my favourite and Penguin-Random House will send the winner their own copy!

Also - there are 7 other amazing food blogger peeps across the country spreading the Batch love this week - check 'em out (especially since there's a chance to win a copy of Batch on each one) - I'll update daily as their reviews are posted!

Monday May 9, 2016

Getty from made Fermented Dill Pickles

Mardi from made Asparagus Relish

Tuesday May 10, 2016

Jan made Chili Salt + Interviewed Joel McCharles in 21 Questions

Wednesday May 11, 2016

Amy made Quick Pickled Grapes

Thursday May 12, 2016

Valerie made Salt Cured Gravlox

Isabelle made Rhubarb Soda

Friday May 13, 2016

Renee made Fermented Pancakes with Maple Syrup and Dried Blueberries

Food Bloggers of Canada Recap 

Giveaway open to all legal residents of Canada who have reached the age of majority at the time of the contest in the province or territory in which they reside. No purchase necessary to enter. Giveaway will run from Tuesday, May 10, 2016 at 12:01 am to Sunday, May 13, 2016 at 11:59 pm (AST). Winner will be contacted via email and given 48 hours to respond with mailing address.  If not, a new winner will be chosen. Prize value is approximately $35 CDN.

Thank you so much Dana, Joel, Penguin-Random House and Food Bloggers of Canada for inviting me to be a part of the Batch Blog Hop, and for sending me a complimentary copy of Batch. I did not receive monetary compensation for my post, and all thoughts and opinions are my own.