By Ken Haedrich
Storey Publishing, 2001
Soft cover, 8″ x 8″, 137 pages

From the 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, 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, Maple Ginger Ice Cream, and the classic Sugar on Snow. Plus maple beverages, butters, and relishes.

About the author:
Ken Haedrich is a prolific food writer, the author of a dozen cookbooks, and a winner of the Julia Child Cookbook Award. His articles have appeared in many magazines, including Better Homes and Gardens, Cooking Light, and Bon Appetit. Headrich makes his home in Rumney, New Hampshire.