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Brian Cunningham

Local Sugar: Recipes & Ideas For Exploring the Wonder of Maple Syrup Paperback – March 19, 2018

by Brian Cunningham (Author), Amy Willenbrock (Author)

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Maple syrup undergoes way, way less processing than refined cane sugar. That alone makes it a great alternative sweetener for any diet. And even if we didn’t make our own, it is also made locally in North America. It has a limited environmental impact and even boasts some essential nutrients. But syrup is liquid, which makes it hard to substitute into recipes that use refined sugar… until now!

What you'll find in this book:
- An overview of why maple syrup is better than refined sugar in just about every way
- Detailed advice for how to substitute maple syrup for refined sugar in every recipe you come across: Case by case advice on how, where, and when to replace refined sugar with maple syrup. No sweeping declarations to use across the board, this advice is based on the context of the individual recipe to give quality, uncompromising results

THE RECIPES (most of which are gluten free by nature!):
- Essentials to serve with Syrup: Our favorite recipes for pancakes, waffles, and even a surprise recipe that pairs well with pure maple syrup as a topping
- Pure Maple Syrup Recipes: These are recipes that use candy-making techniques to go from liquid maple syrup to a variety of textures and applications. Learn how to make granulated maple sugar, spreadable maple "butter", and the sugarmaker's favorite seasonal treat, sugar on snow!
- Artisanal Maple Syrups - Infusions and Beyond: These will give a great twist to your next stack of pancakes, or you can bring out the bottle for savory dishes as well. Learn how to make bourbon barrel syrup, bright red strawberry “love potion” syrup, pour over coffee syrup, and over a dozen other unique and fun ideas!
- Desserts & Snacks: Syrup is sweet, but sometimes it’s hard to use liquid sugar to make a great dessert. These recipes are formulated and tested to embrace the moisture of syrup with cakes, cookies, and more that stand up to even the best of desserts made with refined sugar.
- Main Dishes, Side Dishes, and Appetizers: Bring the tree to the dinner table and wow your friends and family with the warm comfort of maple in their meals. Many of these recipes have become weekly staples in our dinner menu, they’re that good (and easy to make)!
- Condiments and Dressings: Syrup is liquid, so these are no brainers. When you take two of the basic tastes and pair them together, you can have some real fun. Here are some ideas for adding sweet and spicy, sweet and tangy, or sweet and salty to your arsenal, all with the unexplainable goodness of maple flavor.
- Drinks: Coffee with maple syrup is smoother and just better tasting than coffee with refined sugar. And you know what, this applies to a lot of drinks. Explore some new territory with these unqiue ideas, include maple sap coffee and homebrewed maple seltzer.
Ferrin Brook Farm is a family home and nano farming operation in Madison, NH. They raise poultry for eggs and meat and maintain several productive gardens and fruit trees. And of course make maple syrup. Their passion is deeply enjoying quality, healthy, local food.

Print length

85 pages
Language

English
Publication date

March 19, 2018
Dimensions

7.5 x 0.2 x 9.25 inches
ISBN-10

1980550581
ISBN-13

978-1980550587
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Product details

Publisher ‏ : ‎ Independently published (March 19, 2018)
Language ‏ : ‎ English
Paperback ‏ : ‎ 85 pages
ISBN-10 ‏ : ‎ 1980550581
ISBN-13 ‏ : ‎ 978-1980550587
Item Weight ‏ : ‎ 7.8 ounces
Dimensions ‏ : ‎ 7.5 x 0.2 x 9.25 inches

Customer Reviews:
7 ratings

About the author

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Brian Cunningham

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Brian Cunningham loves working with his hands. The grass is cut with a manual reel mower, the driveway is shoveled, and the trees are felled by ax. He also enjoys amateur woodworking and figuring out how to fix the family car himself.

Brian and his wife run Ferrin Brook Farm, a small scale farm offering maple syrup products and pasture raised, organically fed broiler chicken. They keep everything from the garden for themselves.

As a part of the farming, Brian and his wife run a blog that shares insights and guides to help beginners get into farming and other fulfilling homesteading hobbies using easy to understand, fun and original content.

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Rosebud

Good little book

Reviewed in the United States on May 3, 2022

Verified Purchase

I liked it because I didn't know there was so much you could do with maple syrup. I plan on making so of the recipes. This would be a good book for young person just starting out and on a budget.

Reviewed in the United States on August 23, 2018

Good recipes

Ridiculous misleadingly

Reviewed in the United States on March 1, 2020

I liked the first book Brian wrote about making maple syrup. This book, written by his wife, is loaded with opinionated views about all other sugar ("cheap white junk") containing products. They spew little snippets of hate in her/his introductions to recipes and sections. What they failed to point out, perhaps from ignorance, is that actual sugar molecules behave the same way in your body no matter what the source. In fact, your body cannot use any sugars or starches unless it is converted into glucose (blood sugar to be simple). While some of the recipes have merit, they are overshadowed by a doomsday approach to all sugars except maple sap/syrup. I tap trees and make my own maple syrup, however, not to the exclusion of all sugar sources. This could have been a good book but, starting from the first pages it falls short.

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Local Sugar: Recipes & Ideas For Exploring the Wonder of Maple Syrup Paperback – March 19, 2018

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Brian Cunningham

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