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Maple Syrup Cookbook
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Maple Syrup Cookbook

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It's not just for breakfast anymore. Here are over 100 recipes for the true maple syrup lover.
  • Great recipes for breakfasts, dinner entrees, baked goods and desserts
  • Discover new dishes like Orange-Maple Chicken Wings, Maple Baked Beans and Maple Beef Teriyaki
  • Enjoy decadent sweets like Maple Pumpkin Cookies, Maple Fudge and Buttermilk Maple Spice Cake
  • Unique recipes for dressings and sauces
  • Haedrich, 8"x8", 137 pages
  1. Maple: From Tree to Table
  2. Maple Mornings
  3. Beyond Breakfast
  4. Maple Sweets
Metric Conversions and U.S. Equivalents
Maple Information and Sources
Acknowledgments and Recipe Credits

Excerpt from Chapter 1

Though it is widely believed that the Native Americans were experienced sugarmakers long before the white man arrived in North America, when and how they learned to make maple syrup is still a mystery. A Native American legend has it that there was once a time when sap issued from the maple tree in a near-pure syrup form, something that a formidable god by the name of Ne-naw-Bozhooo decided to bring to a halt. Anticipating, no doubt correctly, that syrup thus had would be too easily taken for granted, he diluted it with water. Sugarmakers have been boiling the water out of sap ever since, in the pursuit of pure maple syrup.

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