The Crown Maple Guide to Maple Syrup: How to Tap and Cook with Nature's Original Sweetener

by Robb Turner

As a leading organic maple syrup on the market, Crown Maple produces top-quality syrups. Its syrups are so good that they’re not only carried by a host of gourmet food markets, but also used in the world’s best kitchens, including NoMad, Eleven Madison Park, Bouchon, Lincoln, and more. The Crown Maple Guide to Maple Syrup is the ultimate guide to maple syrup, with 65 sweet and savory recipes, instructions on tapping and evaporating, and an overview of the fascinating history of maple syrup in the United States. Crown Maple owner Robb Turner offers a comprehensive look into the world of maple syrup, complete with archival images and tutorials on the process. After you learn everything you need to know about maple syrup, move into the kitchen with recipes inspired by Robb and his wife Lydia’s home kitchen. Try the maple-pecan sticky buns, the maple-glazed duck, or maple lemon bars. Beautifully designed, with a mix of detailed process illustrations from tap to bottle and enticingly photographed recipes, this book is the perfect reference and keepsake for every maple syrup lover.

Genres: Cookbooks

224 pages, Hardcover

Published October 18, 2016

Reviews

[Liquidlasagna · Rating 4 out of 5]

I actually dismissed this book the first time i browsed it, but on a second look in the store, i got to fully appreciate it. I think it was primarily due to not finding the breakfast section that appealing to my tastes.

It's essentially 100 pages of history and science of syrup
and 100 pages of recipes

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Breakfast
Maple Granola and Yoghurt
Baked Apple-Almond Oatmeal
Glazed Maple-Pecan Scones
Banana-Walnut Crumble Muffins
Maple-Pecan Sticky Buns
Maple Sausage and Potato Hash
Pumpkin Pancakes
Malted Multgrain Bread
Maple-Nectarine Good [cake for breakfast essentially] (the best one)
Maple-Chestnut Cornbread (the best one)

Meat Poultry Fish
Simmons Family Chili
Maple-Chile Flank Steak Fajitas
Maple Pulled Pork
Maple-Braised Pork Chops and Peaches
Maple and Pomegraniate-Glazed Ham
Fennel and Coriander-Spiced Maple Duck Breasts (the best one)
Maple Teriyaki Chicken (the best one)
Lydia's Favorite Salmon (the best one)
Cornmeal-Fried Trout with Maple-Sage Butter

Vegetables
Spiced Maple Cauliflower Salad
Strawberry and Spinach Salad with Miso-Maple Dressing
Maple-Mustard Apple and Fennel Slaw
Chilled Sweet Potato Soup with Maple-Smoked Chile Sauce
Maple-Roasted Brussels, Shallots and Farro Salad
Roasted Squash Souffle with Maple Streussel
Classic Maple Corn Pudding
Classic Maple Baked Beans

Snacks
Maple Coconut Chips (the best one)
Maple Buttered Popcorn (the best one)
Candied Mixed Nuts
Powerfully Maple Fruit and Nut Bars (the best one)
Maple-Apple-Walnut Snack Cake (the best one)
Caramelized Onion and Maple-Mushroom Flatbread
Parsnip Maple amd Tahini Dip
Baked Brie with Maple and Pear Confit

Beverages
Maca-Oat-Maple Smoothie
Cherry-Almond Smoothie (i would use organic milk over almond milk in this one)
Maple-Vanilla Orange Soda (the best one)
Ginger-Maple Lemonade (the best one)
Maple Brandy Alexander (the best one)
Robb's Crown Maple Old-Fashioned
Mulled Maple Cranberry Cider
Maple Eggnog (the best one)
Peach-Maple Punch

Desserts
Fudgy Dark Brownies
Chewy Maple Sugar Cookies (the best one)
Maple Creme Sandwich Cookies [if you can't handle the hydrogenated face-ache store-bought ones (the best one)
Chocolate Spice Cookies (the best one)
Maple-Bacon-Bourbon-Peanut Chocolate Chip Cookies (one third of a strip of back in each cookie) (the best one)
Maple Lemon Bars (the best one)
Carrot Cake Cupcakes with Maple-Cream Cheese Frosting (the best one)
Maple-Mascarpone Poundcake with Sugared Berries (the best one)
Velvety Maple Cheesecake (the best one)
Maple-Bourbon Pecan Pie (no molasses or Karo Syrup) (the best one)

I think that in showing how certain parts of the recipes i liked and others i was standoffish on, only proved that this book was well worth a more careful perusal, than first impressions.

I tend to be very aloof in adding books to my pile of a few thousand cookbooks, so in that this book actually made the cut, and that i usually will buy any book that Ripert gives a good review on, i still hesitated on this book for a while, but I give it a full endorsement.

My general rule with unknowns is that i need three recipes that knock my socks off, or come close to matching three recipes I'm familiar with.

14 recipes and 9 desserts made the grade for me

[Anna · Rating 5 out of 5]

The Crown Maple Guide to Maple Syrup - How to tap and cook with nature's original sweeter by Robb Turner with Jessica Carbone released next month by Abrams is surely a sweet book! Plenty of recipes, with a large story of the use of the maple syrup and firstly the personal story of the Crown Maple Company and his founder: Robb Turner.

Founded 5 years ago Mr Robb was born in Illinois, in a farm, and he grew up feeding domestic animals and appreciating the agricultural works although later he became something else in life.

Different life for sure, the land and the idea to return at the origin always in his mind.

Once he thought so that he would have wanted to buy a portion of forest for him and his family of maple trees in the East Coast.
Realized this dream he thought: why leaving the rest of these forests in the hands maybe of other men who potentially could be tempted of destroying them?
He bought other forests as well.
And more, and more and more.

The idea of becoming a business man in the maple syrup field agricultural industry at first didn't touch his mind but later, he started to consider this eventuality less hypothetically.
Why not?

Robb explains that the process of extraction of maple syrup from the tree during all these centuries still intact. Progress didn't add anything else. Thank Lord...
The most delicious maple tree is the sugar maple and it gives the best maple syrup.
It is truly considered a real food for a lot and a lot of delicious cakes, cookies, and many other meals, included meat.

124 varieties of maple in the territory of USA and Canada, maple tree can be found in the East Coast of the USA, but also in Missouri, Tennessee. It's possible to find varieties of these trees in the States of Washington and Oregon.


The sugar, so loved is extracted from the tree at the 10%. They're vascular plants like other types of trees and this percentage of syrup won't damage the stability of the plant. This one for the tree in fact is its nutriment.

Described the propagation of the syrup in the maple tree these trees can become tall also 90 feet.

Micmac and other native Americans tribes started to enjoying the sugar maple from centuries.

There were also special occasions in which the maple syrup was celebrated with special sugar dances by the Native Americans.

Considered a blessed food by the Native, a great supplement of caloric energy maple syrup can be good for opening obstructions at the liver and spleen. Considered a sort of manna European learnt from the Native American the process of extraction of the maple syrup from the tree and Columbus understood pretty soon the importance of maple syrup.

Maple syrup more used then salt in Native American cooking and in particular with pork meat.

Nineteenth century brought the first industrialization of maple syrup, in the past a story of: "Oh you have a forest of maple. How much syrup did you extract? Do you have some syrup for me as well?" As it happens yet with beekeepers in our part of the world.

Industrialization produced enthusiasm. It wasn't anymore necessary to knock at the door of our neighbor. A store would have sold it. News spread everywhere: maple syrup better than sugar people fell in love for it and maple syrup became the favorite one of the Americans for their dishes, salt or sweet.

As it happen often when a product is so successful the fraud imminent: it was 1887 when in Minnesota a guy produced the first fake maple syrup. The guy added 45% of maple syrup and 55% cane sugar.
The so-called Long Cabin Syrup particularity was that it was very cheap. The story induced some suspects. The real maple syrup more expensive.

once discovered the truth the NYT scandalized wrote a vibrant article against this practice adding that anyway people would recognize the real maple syrup.

At the end the polemic was sorted out by the Congress: OK imitations but producers must tell to the ingenuous consumers what they are selling to them.

In 1906 it was asked at the producers of maple syrup to label their products with the list of the ingredients.

Maple syrup can be surely a substitute for the richness of all its component of sugar but can be also taken as...multi-vitamin!
Like for honey every year is a different year for maple syrup in term of taste. Maple syrup is used by vegan for the richness of vitamins and because it is versatile with veggies and fruit.

A portion of the book is dedicated at the art of growing, tapping and then the final part will bring us directly on...the table!

Breakfast and Breads, Meat, Poultry and fish, Vegetables and grains, Snack, Beverages, Desserts the final stunning, beautiful, delicious part of a story long centuries of the maple syrup that bring us in the...kitchen! for discovering thanks to delicious dishes all the best creations for transforming your breakfast, lunch, snack or dinner in a maple syrup celebration.

Enjoy, it, happy meal and remember to consume everyday some maple syrup because rich of vitamins.
Personally I drink it with water.
Without any doubt this book is a great wonderful gift for someone in love for cooking and baking. It will be very appreciate because very informative, sometimes technical, but always, always intriguing.

Thanks to Netgalley and Abrams for this book!!!

[Paula · Rating 5 out of 5]

I reviewed this book for NetGalley.

This gorgeous book is an elegant and extensive tribute to that most regal and glorious of sweet foods, maple syrup. Mr. Turner has a true love of all things maple syrup (it is one of my favorite foods, as well) and the book is a paean to that food. He has been so kind to share his knowledge and experience with us through this book, and I appreciate that.

Mr. Turner explains how he became involved with maple syrup, the history of maple syrup, the processes and cultures surrounding maple syrup, the biology of the sugar maple, the nutritional and chemical composition of maple syrup and so many other things connected with maple syrup.

And then there are the recipes. Many of them traditional, some of them not, and all of them containing delicious maple syrup. Such a nice section of the book.

The photography and writing are excellent. Mr. Turner has a very clear and personal writing style. I felt as though a good friend was sharing his love and knowledge of maple syrup with me.

A fabulous foodie book. Well worth reading, especially if you love maple syrup!

[Mollie · Rating 5 out of 5]

This book provides me with all I want to know about maple syrup and then some. The history, the processing each are detailed. The photography is brilliant. I could have been walking among the trees rather than curled up on my sofa. The family has a personal relationship with the trees and the products themselves.

I learned there were four grades of maple syrup. Each type is specified in the recipes that comprise the second half of the book. Yes, a baked beans recipe is included. But, the recipes seem inspired by a family passionate about cooking, about umami, about the layering of flavors. Because of this book, I now know how to flavor maple syrup with ancho chiles!

I received this book from NetGalley in exchange for a fair review.