I am always on the lookout for cookbooks which include natural alternatives for sugar. I dislike artificial sweeteners and want to limit my cane sugar intake. This is my second maple syrup cookbook and it is quickly becoming my favorite one.
In addition to mouthwatering recipes (both sweet and savory), the author gives a history of maple syrup production as well as the modern methodologies used to extract the product and refine it to various grades of syrup.
The photographs are outstanding and give a great vision of what the final dish should look like. I really appreciate good photographs as I am very much a visual type when it comes to food. I like to make sure that I understand what it should look like as well as taste.
Of the recipes that I have tried, my current favorite is the Maple-Vinegar Roasted Pork. It gives my roast pork a very different flavor from my standard roast, so it gives me an additional dish for my repertoire. Additionally, there is a wonderfully simple recipe for Maple syrup candy that is easy to make and delicious to eat. These are just two of many recipes that I find outstanding in the book. It takes my bottle of maple syrup to different places than I ever expected and I am very pleased with the book.
I received a digital ARC copy of this book from the publisher, Storey Publishing, LLC, via Netgalley. I liked the cookbook so well, I purchased a paper copy to keep in my kitchen at all times.
