Maple Syrup Cookbook: Over 100 Recipes For Breakfast, Lunch & Dinner

by Ken Haedrich

Nobody has been able to capture the sensual pleasures of real maple syrup by substituting artificial ingredients. MAPLE SYRUP COOKBOOK offers a repertoire of 95 recipes featuring maple syrup as the sweetening ingredient. In addition to the classic breakfast recipes, there are Orange Maple Chicken Wings and Maple Creamy Fondue. Crispy Maple Spareribs and Maple Vinegar Roasted Pork. Baked Maple Cream Biscuits and Winter Squash Spoonbread. And, of course, Tawny Maple Cheesecake, Maple Ginger Ice Cream, and the classic Sugar on Snow. Plus beverages, butters, relishes, and more.

Genres: Cookbooks, Cooking, Food, Nonfiction

144 pages, Paperback

First published January 1, 1989

Reviews

[Please Pass the Books · Rating 5 out of 5]

In the interest of full disclosure, I must first make it known that I am a maple syrup addict. I acknowledge this and have no intention of seeking help for it. Having said this, it should come as no surprise that my heart shattered into a thousand pieces when I first moved to London and found that most people here just pour a synthetic sticky substance called Golden Syrup all over their pancakes and waffles. It is a travesty that must be fought aggressively, and I do my level best—after scouring specialty stores for real maple syrup—to show my friends of the non-North American variety what they are missing.

This cookbook makes my heart sing. As the title states, it delivers recipes that go beyond breakfast (although it does dish up heavy helpings of maple breakfast fare), and this is where the cookbook shines. The winners of the sweet-savoury meaty mains were the Maple Glazed Chicken Wings and the Maple-Mustard BBQ Sauce. I'm not a pork eater, so there was quite a lot I'm not able to try, but I will be applying the ingredients and methods of the Crispy Maple Spareribs to SOMETHING as soon as I can figure out what (beef ribs are the obvious choice, but perhaps big 'ol turkey legs?). I'm also excited to try the Maple-Roasted Root Vegetables, which will kick my usual maple-glazed carrot recipe up a notch with the addition of parsnips and turnips.

The dessert category is maple gold, and the Crème Brulee and Tawney Maple Cheesecake were standouts to me. The Spiced Maple Pears and Maple-Walnut Ice Cream were in my employ before I ever saw this book, but having new tricks for my old recipes will be fun.

The pictures are amazing, the recipes are unique enough to stand out without making you second guess their practicality, and the insight into maple production, history, and grading is a super bonus. This book would make a wonderful holiday gift alongside a beautiful bottle of high-quality syrup, and I sincerely thank Net Galley and the publisher for providing me a copy of the cookbook in exchange for my honest opinion.

[Jeanette Durkin · Rating 5 out of 5]

This book brought so many memories to mind! Ever since I was a child, my family would go on the maple sugar walk at a nearby nature center. Thus began my LOVE for maple syrup.

There are so many wonderful recipes and beautiful pictures to compliment them. I can't wait to try the recipes, and I know my family will love them! This will be the perfect Christmas gift to my loved ones.

[Janis Hill · Rating 4 out of 5]

I would like to thank Storey Publishing for supplying me with a free ARC of this book via Netgalley in exchange for an open and honest review.

Are you passionate about maple syrup? Wanting to know more about how it is made, who makes it and what best to use it in? Then this book is definitely for you.

As a lover of whole foods and knowing where my foods come from I really loved the beginning of ‘Maple syrup cookbook’ as it went into the history of maple syrup, how it is harvested, refined, the different grades and their best uses and so on. Exactly the sort of thing I love when it comes to getting to know my foods. I also enjoyed the snippets throughout the book ‘Sugarmaker profile’ as it was a tip of the hat to maple syrup producers… and I really do feel the people producing the food we eat need to be acknowledged. They’re the folks feeding us so let’s know them to thank them!

Then we come to the recipes and anyone who can share pancake, waffle and granola recipes with me is onto a sure fire winner!

Add to that the gorgeous pictures throughout the book - something I’ve grown accustomed to expect from Storey Publishing - and this book is great.

I will say that in the sweet recipes there was a little too much sugar for my liking, and – due to food intolerances and allergies – I’d have to tinker with most of the recipes myself… but those are personal issues and no fault of the book! The recipes themselves are the way I like them – short, sharp and shiny. Easy to read, give a bit of an intro into what they’re all about, plus offer alternatives and options for most. The cooking temps were in both Fahrenheit and Celsius (always a bonus for me) and there is a conversion table at the back for getting your measurements right.

The recipes themselves are a really good mixture too, from your traditional maple syrup at breakfast through to some really great marinades, salad dressings and sweet treats.

And those pies and tarts! Maybe reading this book before breakfast some mornings wasn’t the best idea… but I really want to go tackle some of the pies despite it being the height of summer and not the best time to have the oven on! ;-)

I had been hoping for more of a cook book that replaced sugar in things with maple syrup, as it is a far healthier option. So, yes, being the ‘hippy dippy foodie’ (as certain people call me) with my grain free this and dairy free that and unrefined sugar or no sugar style of cooking… I had been hoping for something different.

BUT! I really wasn’t disappointed in the cookbook I got. It is a traditional USA style cookbook, it is what it is and it is still filled with some yummy, wholesome and simple to make foods. I’m a big girl; I know how to experiment and convert to meet my family’s food intolerance and allergy needs. This book is fine the way it is and doesn’t need to change a thing! I just wanted to put this in my review to let others of my food ilk know it might be about maple syrup, but it’s not a refined sugar alternative cook book, just a cook book highlighting how amazing and delicious maple syrup is.

Would I recommend this book to others? Yes I would. Fans of that gorgeous maple syrup taste who want to learn how to best use this amazing ingredient in more than just their pancake topping should buy this book. All cooking skill levels can use and enjoy this book and those folk like me who need to alter recipes (or skip the ones using loads of pre-mades) would also enjoy this book. It comes across as a very flexible, user friendly and useful cookery book to have.

Would I buy this book for myself? I found enough recipes in ‘Maple syrup cookbook’ to make me want it. But I freely admit to having a cookery book habit and own many, many cook books so may be seen as just some girl who can’t say no. ;-) Actually, the less room I have left in my house for books the pickier I am getting, so to still want a copy of this, I’d say that shows I really loved it.

In summary: Do you love maple syrup? Do you want to know more about where it comes from, how it is made, who makes it and how to use it in meals throughout your day? Then you should grab this book, well worth it.

[Paula · Rating 5 out of 5]

I reviewed this book for NetGalley.

Many years ago, as a young teen, I had my first encounter with maple syrup and began a life-long love affair with this most North American of foods. This book treats maple syrup with the respect and attention it deserves.

Mr. Haedrich's book educates, entertains and tantalizes with some very useful and doable recipes. All contain maple syrup in one form or another, and range from breakfast entrees to appetizers to entrees as well as desserts. I plan to use many of these recipes in the winter.

Along the way I received quite an education in the history of maple syrup, which is a fascinating topic in itself. The background information on how to cook with maple syrup is informative and essential.

All in all, a very nice book is you're interested in using maple syrup as more than a waffle topper. A very good read!

[Rachelle Chase · Rating 4 out of 5]

Since recently moving to Vermont, I've fallen in love with everything maple. And so far, this cookbook has been a winner. The recipes are easy and delicious and I really like the little maple tidbits that are included on each page. The Maple-Glazed Chicken Wings (I used drumsticks) were tasty, the Maple-Bacon Strata was rich and decadent, and the Sticky Buns delicious. The Creamy Maple Syrup Dressing was good, though a tad bit bland. Next, I plan to try the Sweet Potato and Bacon Bisque ... yummy!

[Lara · Rating 5 out of 5]

This cookbook has a variety of recipes for a mixture of cuisines. Each recipe is well written with full information and clear and accurate ingredient lists and instructions. But, most recipes lack a photo.

I made the Chicken with Maple-Mustard Glaze, Gingered Pork Medallions, and the Granola. All turned out wonderfully, with fabulous flavor.

The book also includes information on maple syrup production, and resources for specialized ingredients. If you like maple syrup, get this book.

I received a copy for review through NetGalley.

[Rilla Schulte · Rating 5 out of 5]

I live in the northeast and have over 150 maple trees! I have made so many recipes from this book! Its a keeper!

[Catherine Nordmeyer · Rating 5 out of 5]

One of my favorite cook books

[Debbie Richards · Rating 5 out of 5]

Loved it . Got a copy for all my siblings as well as some Vermont Maple syrup to go with it!!

[Jeana · Rating 4 out of 5]

There are so many recipes in this book that I can't wait to make.

[Anna Catherman · Rating 2 out of 5]

A basic novelty cookbook with no "wow" moments or really cool bells and whistles.

[DelAnne Frazee · Rating 4 out of 5]

Title: Maple Syrup Cookbook - Over 100 Recipes for Breakfast, Lunch and Dinner
Author: Ken Haedrich and Marion Cunningham
Published: 12-29-15
Publisher: Storey Publishing
Pages: 192
Genre: Food & Wine
Sub Genre: Cooking; Brunch & Tea; Main Courses; Side Dishes; Special Occasions
ISBN: 9781612126647
ASIN: B00Z8CZOLK
Reviewer: DelAnne
Reviewed For: NetGalley

.
Maple syrup is not used only to top you pancakes and waffles any more. The Maple Syrup Cookbook offers some really versatile recipes. Take the Maple Glazed Brussels Sprouts, which are a vegetable I used to hide in my napkin for later disposal when I was much younger, now I just make them for my family and place them far from my plate. I made the Glazed Maple Brussels Sprout for dinner to try on my family. They raved over them so much I tried one, then two, then two more and they were all gone otherwise I would have had more. They are still not my first choice for a vegetable, but I will make the again in the future and indulge in a few. This is the only recipe I have tried so far, but there are some that will be gracing my table soon. As the title there are over 100 recipes so there is bound to be something to tempt your taste buds. A great cookbook for those of us who love the flavor of maple and want to expand beyond breakfast uses.


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[Stephen · Rating 4 out of 5]

I bought this book in the Museum Store at the Mystic Seaport in Connecticut, where one might more likely pick up a text on 18th Century ship's cookery or fifty ways to serve whale meat. The New England states are responsible for most of the maple syrup produced in the United States. Maple syrup, maple sugar and maple candy are on sale at all the tourist shops. Ken Haedrich lives in New Hampshire and writes extensively on New England cooking. He revised the 1989 edition of his book on maple syrup to produce this text. He added a number of French Canadian recipes (Quebec being the largest producer of maple syrup in the world). His book might well have been titled "Beyond Pancakes" as it invites the reader to use maple syrup in savory dishes, with meat, and in baking and confections, e.g. Maple Vinegar Roasted Pork and Maple Ginger Ice Cream. The tone of his writing is a little chatty but the ideas in this book are thoroughly worthwhile.

[Jennie · Rating 4 out of 5]

Tawny Maple Cheesecake, Maple Fudge, Maple-Pumpkin Cookies, Salmon with Mango Salad, Roasted Pepper and Chickpea Salad, are my favourite picks.

My only complaint here is that the physical book itself stinks. Maybe the paper or ink but it made me take much much longer to review this book because I couldn't pour over it as I usually do.

If you don't have maple syrup in your house you will by the time you finish this book.

Great mix of meat and vegetarian options. The pictures are so lush, sure to pleasure the rustic need.

Best cookbook I've read by a man ever.

Must read!

[Sarrah · Rating 3 out of 5]

Thanks #netgalley for providing #maplesyrupcookbook for review. Though it is a much-belated review.

Engaging, passionate, and fun, Maple Syrup Cookbook brings to the forefront what really is a tenet of American cooking. Haedrich guides readers through some interesting history and traditions of syrup-making, and then covers a wide range of recipes including maple syrup, from the expected breakfast dishes to dressings, sides, marinades, and desserts. So if you love pancakes, baked beans, BBQ, or maple bacon, this book is a must for you!

[Rachel · Rating 4 out of 5]

Beautiful book! Gorgeous images, well designed not to mention the interesting recipes! As a Vermonter, I take my maple syrup seriously and it was nice to see a cookbook that did too! Looking forward to working my way through these delicious recipes! Now if only I could find grade B syrup out west...

I was kindly provided an ARC of the new edition of this book by NetGalley in exchange for an honest review.

[Tracy M · Rating 3 out of 5]

120 pages (starting off in Chapter 2) of recipes containing the tasty feature ingredient.
A brief history of the how's to kick off the book,a glossary at the end and many little fun fact snipets along the side bar as you make your way though some of the heart and hearth warming smells of a warm home.

[Barbi · Rating 4 out of 5]

I received an ARC from Netgalley of the revised third addition, to read and review.

What a great collection of recipes! I think I bookmarked a dozen or more that I'd like to try. What a great addition to my cookbook collection!

[Monika Gordon]

A lot of history about Maple Syrup and lots of hints for cooking, only 100 recipes but very informative

[Emily · Rating 3 out of 5]

This is one of those cookbooks you look at and think "oh, that's kinda neat" but are never going to actually make any of the recipes.

[Katherine · Rating 4 out of 5]

Yummy!

[Sandybear76]

yummy looking food. great photos. history of maple sugaring.

[DelAnne Frazee · Rating 4 out of 5]

Recipes for its use but also a history of the sweet condiment we all love for flavor of meats to uses in desserts and even vegetable. It's not just for pancakes anymore.