Vermont Maple Festival Cookbook
This cookbook was put together by the volunteers from Vermont who help with the Vermont Maple Festival. Special features include front and back covers that are coated for durability, the book is printed in Vermont on recycled paper, and the inside front cover has a complete replica of the new maple nutritional information guide.
In addition to the Blue Ribbon Recipes, the Vermont Maple Festival cookbook contains tips and other useful information about maple syrup. To help you choose the maple syrup that best suits your needs, there is an explanation of the four Vermont table grades – Vermont Fancy (Delicate), Grade A Medium Amber (Rich), Grade A Dark Amber (Rich), Grade B (Robust) - and the way they are most often used. (Vermont grades have changed names but it will not affect the recipes - new names in parentheses)
Plus, the book tells all you need to know about substituting maple syrup in place of common sweeteners. And it describes various other pure maple products, such as Maple Cream and Maple Granules. In addition to its mouth-watering compilation of recipes, the book contains much valuable information about cooking with Pure Vermont Maple Syrup.
