Maple Syrup Cookbook Review
-by Christianna Peña
Customer Service at Bascom Maple Farms
Written by one of America’s most respected food writers and the author of 15 cookbooks, this book has more than 100 recipes using maple syrup. When I started researching both the book and the author, I found that he is very easy to understand and enjoyable to read. He has an energy and enthusiasm that is both inspiring and entertaining. Ken lived in NH for about 20 years with his wife and four children. This is when he learned to appreciate the unique flavor and many uses of maple syrup – the real stuff!
As is the case in many cookbooks, Ken has provided information about the book’s highlight – maple syrup. He describes a brief history of maple syrup, explains the process of tapping and boiling, how it is graded by both color and taste, and then moves on to how it may be utilized in the kitchen. Maple trivia and ancedotes are scattered through the book, at the bottom of a recipe, or at the beginning of a new section. Ken included a wide variety of recipes with maple syrup, from both sweet and savory breakfasts, to marinated meats and vegetable side dishes, to sauces and dressings, and of course to delectable desserts. From what I have seen so far, he writes in a simple, easy to follow manner. He provides tips and suggestions, and doesn’t make the recipes too complicated. In fact, he is as likely to suggest pre-made options as not, to facilitate a simple recipe, such as in the Bacon and Egg Waffle Sandwich. There is not an included waffle recipe, so you are welcome to either use frozen, or homemade, according to your skill level or preference. But this should not decieve you into thinking this is a simplified cookbook. There are plenty of recipes to gratify any level of cooking and baking ability.
I decided to test a few of the recipes, share them with my “official” taste testers (aka my family members and Bascom coworkers), and see what their feedback would be. Everyone commented on the vibrant and complementary flavors. Whether it was the Lemon-Maple Zucchini Bread, the Bacon and Egg Waffle Sandwich, or the Slow-Cooker Sweet and Sour Meatballs, each recipe was greatly enjoyed, with only a few suggestions for improvement. (for instance, we would recommend a full 2 cups of zucchini for the bread instead of 1.5 cups.)
In conclusion, I would highly recommend this cookbook. Ken has a wealth of cooking knowledge to share, and a relaxed, relatable way of doing so. The photography in the book enhances and compliments the content, and the variety recipes will be a great addition to any kitchen’s menu.