Books: Maple Syrup Cookbook

~~$11.00~~ Sale: $7.00

Quantity:

Over 100 Recipes for Breakfast, Lunch and Dinner

Facts

Author: Ken Haedrich
ISBN: 1-58017-404-3
Paperback: 137 pages
Publisher: Storey Publishing

Back Cover

No other sweetener delivers the clean, distinct flavor and subtle bouquet of real maple syrup. Of course it’s perfect on pancakes, but farm cooks have known for centuries that adding maple syrup is also the best way to put a sweet spin on meat, fish, fowl, and vegetables. Try starters such as Orange Maple Chicken Wings and Maple Creamy Fondue. Entrees: Hot & Spicy Shrimp Kabobs and Maple Vinegar Roasted Pork. Baked goods: Maple Cream Scones and Winter Squash Spoonbread. And, of course, desserts: Tawny Maple Cheesecake, and the classic Sugar on Snow. Plus maple beverages, butters and relishes.

"This is no doubt the definitive guide to [cooking with maple syrup], with lots of maple syrup facts and good recipes.

~ Library Journal

"Haedrich has found ways to use maple syrup in everything from sweet potato breakfast pancakes to chocolate chip cookies..."

~ The Viginian Pilot Ledger Star

Foreword

In the traditions of the past, Ken Haedrich and I would be exchanging recipes over the back fence, as good friends and neighbors used to do. And judging from the recipes Ken has gathered here in The Maple Syrup Cookbook, a gratifying exchange it would have been.

Instead of over the back fence, Ken and I have had our kitchen talks over the phone for many years now. And, we’ve exchanged our share of letters. In addition, I’ve followed his cooking column in Country Journal magazine, as well as the recipes and articles he has published elsewhere. Through it all, I’ve come to know Ken as a fine, American home cook who has great enthusiasm and a respect for simple, wholesome ingredients – an attitude that stands out clearly in his writing and recipes.

Recently, I visited Ken for the first time at his home in the quiet woods of New Hampshire, where he lives with his young family. When I sat down in Ken’s kitchen and ate his good warm biscuits and pies – including several of the ones you’ll find here – it was just the kind of homey visit with a friend that we all love.

With any luck, I’ll be back to visit Ken soon. But in the meantime, if I can’t eat his own good maple pies, cakes, cookies, and breakfasts, I can at least keep a copy of this book close by, to make them for myself.

It seems most appropriate that Ken, with his fondness for pure and simple ingredients, should write this maple syrup cookbook. Maple syrup is one of America’s most delicious natural foods, and Ken has done a great job of giving us recipes that let the wonderful flavor of maple syrup come through.

~ Marion Cunningham (Author of The Fannie Farmer Cookbook)