A beautiful, delicious celebration of two natural sweeteners in
irresistible recipes Honey and maple syrup might be better for you
than sugar. They might be better for the environment. But even
better, and sweet as anything, is how these natural ingredients
taste and the wonders they do for a dish. James Beard Award-winning
cookbook author Beth Dooley and gifted photographer Mette Nielsen
make the most of these flavors in this celebration of honey and
maple syrup in traditional kitchens as well as cutting-edge food
culture. Full of easy ideas that include honey and maple syrup in
foods both savory and sweet, this book features a wide range of
irresistible recipes for breakfast, lunch, and dinner, for snacks
and salads, condiments and vegetables, entrees and desserts,
syrups, cocktails, and elixirs. Sweeten your table with rosemary
honey butter, green tomato chutney, curry marinated herring, brown
butter honey popcorn, savory maple black pepper biscotti,
oven-roasted chicken thighs with pomegranate molasses, honey-glazed
salmon salad, maple vanilla half-pound cake, elderberry throat
coat, bourbon maple smash, and more. With its innovative recipes,
practical tips, conversion charts, historical and scientific facts,
information on nutritional value, suggestions for storage and
sourcing, and above all Mette Nielsen's remarkable photographs,
Sweet Nature invites us to fully enjoy these two iconic ingredients
from nature's pantry.
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