Globe Pequot / Lyons Press
Pages: 232
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Trim: 7 x 9
978-1-4930-3777-3 • Paperback • September 2019 • $24.95 • (£18.99)
978-1-4930-3778-0 • eBook • September 2019 • $23.50 • (£17.99)
Michelle masterfully walks the reader through not only the romance of sugaring, but also the practical steps of each part of the process. And thankfully, the mouth-watering maple-infused recipes can be made by anyone.
— Jill Winger, blogger at www.theprairiehomestead.com
Who knew maple syrup was healthy? Michelle Visser opens up a whole new world of sweet secrets in her gorgeous book Sweet Maple. Be forewarned: Michelle will have you tapping one of 23 different kinds of trees, making delicious syrup as a family, and making your own natural maple sugar before you know it. Carve out time to read this delightfully intriguing book because you won't be able to put it down. Sweet Maple is a must-have!
— Stacy Lyn Harris, co-host of “The Sporting Chef and Rural Heritage,” author ofTracking the Outdoors In and Stacy Lyn’s Harvest Cookbook, and founder of gameandgarden.com
No need to take years learning the hard lessons of making your own maple syrup. Michelle takes you along with her family making you feel like you are right there learning the ins and outs of making maple syrup that took her years to learn.
—Al Lumnah, creator of Lumnah Acres youtube channel
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“Michelle and her family’s passion and perseverance can inspire not only the suburbanite who might like to tap a sizable maple tree in the backyard, but also the more serious maple syrup makers in well-treed rural areas. Her informational and enthusiastic writing will encourage many readers to experience making maple syrup for themselves. Also, the artistic photographs lend much appeal to the reading of Sweet Maple. –David Tatnall, extension horticulturist, University of Delaware
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“In Sweet Maple, Michelle infuses beauty and practicality into the annual event that kicks off the spring season of hope and promise—making maple syrup! Despite the labor sugaring season may bring, the payoff in deliciously sweet, rich, golden syrup is totally worth every bit of it. . . . Be forewarned: the collection of recipes is dangerous! But what had me most intrigued is the maple sugar and maple cream. I can’t wait to try them all!” –Quinn Veon, author of Cake Stand and Farmstead Pie
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