Very Maple Syrup

During winter months in Vermont, New York, and Canada, while little else is harvested, holes are bored into maple trees and their clear, sweet...more

During winter months in Vermont, New York, and Canada, while little else is harvested, holes are bored into maple trees and their clear, sweet liquid pours into ready buckets. It’s called "sugar season," and it’s the beginning of what will soon make many a breakfast, entrée, and dessert around the world deliciously smokey and sweet. In VERY MAPLE SYRUP, Jennifer Trainer Thompson showcases this unique ingredient with recipes like Maple Cinnamon Rolls, Pulled Pork with Maple BBQ Sauce, Cornmeal Cupcakes with Maple Frosting, and Rhubarb-Maple Tart. Long ago, American Indians first taught the European colonists how collect sap and boil it down to maple syrup; today, Thompson will teach you how to thoroughly enjoy this sugary nectar of the forest.   less