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by Ken Haedrich (Author), Marion Cunningham (Foreword by)
Maple Syrup Cookbook has convinced thousands of readers that maple syrup makes everything taste better. Now, the revised third edition of this classic cookbook features full-color photographs and a dozen of the author's favorite new recipes. In all, the book now offers more than 100 ways to enjoy maple syrup at every meal, including Buttermilk Corn Cakes, Banana Cr pes with Maple Rum Sauce (perfect for brunch), Maple Cream Scones, Lacy Sweet-Potato Patties, Maple Bacon Strata, Curried Pumpkin-Apple Soup, Creamy Maple Fondue, Maple-Glazed Brussels Sprouts, Orange-Maple Wings, Beet and Pear Relish, Maple-Roasted Root Vegetables, Steamed Brown Bread, Maple Onion Marmalade, Hot & Spicy Shrimp Kabobs, Chicken with Maple-Mustard Glaze, and Crispy Maple Spareribs. There are barbecue sauces and salad dressings and dozens of tempting desserts, from Almond Bars and Coffee Chip Cookies to Maple Apple Pie, Maple Pecan Pie, Maple-Ginger Ice Cream, and much more. There's even a recipe for Maple Bread-and-Butter Pickles. This is a treasure chest of delightful recipes you'll turn to again and again.
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Taste What Maple Can Do!
Pure maple syrup possesses a subtle bouquet and complex flavors that set it apart from all other sweeteners. Essential on pancakes and perfect in all sorts of cookies, pies, and other baked goods, maple syrup also brings an intriguing note of sweetness to savory dishes.
From fondue to salad dressing, baked beans to grilled salmon, and sweet- and-sour chicken salad to pumpkin soup, Ken Haedrich's recipes add just the right sweet touch to your daily cooking.
