Sweet Nature: A Cook’s Guide to Using Honey and Maple Syrup

Univ. of Minnesota. Mar. 2019. 216p. photos. index. ISBN 9781517904708. $24.95. COOKING
Dooley and Nielsen’s first collaboration, Savory Sweet, showcased the how-to of making preserves, with contributions from Nielsen of both Danish recipes and gorgeous photos. In their latest, the coauthors focus on two local sources for sweetness, honey and maple syrup, providing background as well as a fuller look at each ingredient for the variations in flavor each can bring to a dish. Tips are provided for working with and storing these two ingredients, with the emphasis on flavor and imparting just enough of the sweet ingredient to enhance the dish. Easy-to-follow instructions and readily sourced ingredients (with only a few less common ingredients such as juniper berries) are used in recipes for both sweet (honey buns, very berry granita) and savory (garlicky collards, rosemary kumquat chicken) and span breakfast dishes, condiments, main entrées and, of course, desserts.
VERDICT With plenty of variation and flavor, this book will be enjoyed by everyday cooks as well as foodies.

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