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, entrées 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.