During winter months in Vermont, New York, and Canada, while little else is harvested, holes are bored into maple trees and their clear, sweet liquid pours into ready buckets. It's called "sugar season," and it's the beginning of what will soon make many a breakfast, entree, and dessert around the world deliciously smoky and sweet. In VERY MAPLE SYRUP, Jennifer Trainer Thompson showcases this unique ingredient with recipes like Maple Pulled Barbecued Pork, Maple Scones, and Lemon Pound Cake with Maple Glaze.
About the Author
Jennifer Trainer Thompsonis the author of 18 books, including"The Fresh Egg Cookbook"and"Hot Sauce!" Nominated for three James Beard Awards, she has been featured in"Martha Stewart Living"and"Coastal Living "magazines, and she has written for"Yankee, Travel & Leisure, "the"Boston Globe, "and""the"New York Times, "among other publications. Thompson is the chef/creator of Jump Up and Kiss Me, an all-natural line of spicy foods. She splits her time between the Berkshires and Buzzards Bay.