This is the time of year that you’ll want to try maple syrup with everything, from the last of the butternut squash to your afternoon tea.
“Maple Sugar: From Sap to Syrup, The History, Lore, and How-To Behind this Sweet Treat” by Tim Herd, a Pennsylvania naturalist, is one of those “Everything you always wanted to know about” books. But in addition to the usual biology lesson and the primer on what the maple syrup grading system means, you’ll find recipes for dishes such as maple sponge cake, pork chops with maple barbecue sauce, maple sugar biscuits and maple mousse.
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There are also tips for how to substitute maple syrup for sugar in a recipe, and lots of nutritional information. (Did you know syrup has fewer calories than honey?)
For more on the beverage recipes in the book, see the Soup to Nuts column above.
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