The Maple Syrup Book


96 pages
Contains Bibliography, Index
ISBN 1-55046-411-6
DDC 664'.132




Photos by Rosemary Hasner
Reviewed by Janet Arnett

Janet Arnett is the former campus manager of adult education at Ontario’s Georgian College. She is the author of Antiques and Collectibles: Starting Small, The Grange at Knock, and 673 Ways to Save Money.


At the subconscious level, most Canadians feel it is their patriotic
duty to appreciate maple syrup. Its rich, unique flavour hints of the
true north strong and cold, its amber colour catches the sun like liquid
gold, it is sweeter than sugar yet has fewer calories … what’s not
to love? Further, the sight of those golden bottles for sale at
farmers’ markets and roadside stands reminds you of school trips to a
sugar bush and has you looking at the old maple tree in your backyard
speculating about the possibilities. Eagleson and Hasner understand all
this, and have come to your rescue with a work that stirs up the
traditions and romance of maple syrup and walks you through the
step-by-step process of boiling down a bit of sap from a shade tree or

With many beautiful photos and a tightly written text, the authors
cover the history and traditions of working with “tears of the
maple,” identify the various types of maple trees, provide an overview
of commercial syrup production and quality control, and outline the
basics for the hobbyist. They also explain the meaning of “organic
certification,” describe responsible tapping so as not to injure
trees, discuss grading syrup by quality, and look at other maple
products. A collection of seven spectacular recipes round out the very
attractive book.


Eagleson, Janet, and Rosemary Hasner., “The Maple Syrup Book,” Canadian Book Review Annual Online, accessed July 15, 2024,