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, entrée, and dessert around the world, deliciously smokey 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. 89 pages
