Maple Syrup

Arlene M. Gryfe is a Toronto-based professional nutritionist and home
economist.

Elaine Elliot is a Maritimer who believes that maple syrup should be
more than the topping of choice for pancakes and waffles. To that end,
she sought out and selected 43 recipes from the master chefs of
outstanding restaurants and resorts in maple syrup-producing areas.

The recipes are for breakfast or brunch dishes, vegetable and main
courses, and desserts. Ingredients are given in imperial measurements
only. Almost half of the dishes are illustrated with splendid color
photographs taken on location. The recipes vary in difficulty from the
simple pancake to a complicated hazelnut-crusted chicken on apricot
compote with brandied maple glaze.

Those looking for fine dining recipes with a unique maple variation
many find some new ideas in this attractive book.