is a book of photographic history depicting the process, equipment, structures, and social aspects of maple sugaring from the 1700′s to the present day. Maple products are made almost exclusively in the northeastern United States and southeastern Canada, where sugar maples thrive and the climate is conducive to good sap runs. Native Americans used sap, or “sweet water”, for drinking and cooking, and they used maple sugar for bartering. Early settlers consumed large quantities of the sugar when other food was scarce and traded their surplus as a means of economic survival.
Barbara Mills Lassonde gathered sap at her grandfather’s northern New Hampshire farm while growing up, and she and her husband have been producing their own maple syrup since the late 1970′s.
Barbara is a freelance writer and award-winning poet who has worked as publicist and field editor for the New Hampshire Maple Producers Association from 1994 – 2010. Maple Sugaring in New Hampshire is a unique history that captures rare images exclusive to this ancient tradition, and is available for $19.99 + $2.00 shipping.
This book contains recipes from generations back. Some of the really good recipes are Maple Oatmeal Bread, Maple Shredded-Wheat Bread, Apple Crisp, Maple Meringue Bars, Candied Sweet Potatoes, Barbecued Chicken, Maple Shortbread and the list goes on.
Try some and make them your family favorites. This book contains over 200 Maple Recipes.
The price of $14.00 includes shipping and handling.