Book Information
Purchasing Information
Paperback
9780887804205
$12.95 CAD
Out of print
Maple Syrup
40 Recipes for Fine Dining at Home
by Elaine Elliot
photographs by Julian Beveridge
In this book are innovative and exciting maple recipes created by master chefs, and adapted for your home kitchen.
In this book are innovative and exciting maple recipes created by master chefs, and adapted for your home kitchen.
The book offers recipes for a full gastronomic experience: try such breakfast delights as Maple Pecan Banana Pancakes or French Toast Stuffed with Maple Glazed Apples. Serve up tempting entrées such as Sugarbush Hazelnut Crusted Chicken or Maple Glazed Pork Loin. Enjoy desserts as scrumptious as Maple Parfait or Acadian Apple Pie.
Photographed on location at some of the finest inns and restaurants in the maple-producing areas of eastern Canada and New England, these surprisingly varied recipes look as great as they taste--and anyone can make them! Every one has been tested and adapted for use at home.
Maple Syrup: 40 Recipes for Fine Dining at Home is another volume in the tantalizing Flavours series of fully illustrated cookbooks.
The book offers recipes for a full gastronomic experience: try such breakfast delights as Maple Pecan Banana Pancakes or French Toast Stuffed with Maple Glazed Apples. Serve up tempting entrées such as Sugarbush Hazelnut Crusted Chicken or Maple Glazed Pork Loin. Enjoy desserts as scrumptious as Maple Parfait or Acadian Apple Pie.
Photographed on location at some of the finest inns and restaurants in the maple-producing areas of eastern Canada and New England, these surprisingly varied recipes look as great as they taste--and anyone can make them! Every one has been tested and adapted for use at home.
Maple Syrup: 40 Recipes for Fine Dining at Home is another volume in the tantalizing Flavours series of fully illustrated cookbooks.
About the Authors
Reviews
Praise for the Flavours series: "The series presents Maritime cooking as unique, yet equal to the best that's available from leading-edge gourmet hot-spots like New York. The books are big on appearances. Fine-food presentation is an art, the authors say, and the generous use of full-colour photography throughout the book reinforce their contention that presentation is one of the main ingredients in a recipe's durability. The books are beautiful--the coffee-table books of the cookbook genre. The recipes are intriguing and ... respect for the regional foods is unmistakable."
Jane Arnett, Canadian Book Review Annual
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