Skip to content. | Skip to navigation

Personal tools

Navigation

Sweet Nature

A Cook's Guide to Using Honey and Maple Syrup

2019
Authors:

Beth Dooley and Mette Nielsen

Sweet Nature

A beautiful, delicious celebration of two natural sweeteners in irresistible recipes

Sweet Nature invites us to fully enjoy two iconic ingredients from nature’s pantry: honey and maple syrup. James Beard Award–winning cookbook author Beth Dooley and photographer Mette Nielsen make the most of these flavors in foods both savory and sweet, from rosemary honey butter to savory maple black pepper biscotti to curry marinated herring.

Sweet Nature celebrates the gifts of maple syrup and honey in one hundred easy-to-make recipes bursting with global flavors, from fermented hot chili sauce to citrus maple-cured salmon. Its brilliant pairings of sweet and savory carry you from hearty breakfasts to invigorating midday snacks to comforting nightcaps. This joyous cookbook is sure to sweeten your day.

Darra Goldstein, founding editor of Gastronomica and author of Fire + Ice: Classic Nordic Cooking

Sweet Nature invites us to fully enjoy these two iconic ingredients from nature’s pantry.

Sweet Nature

Beth Dooley is a James Beard Award–winning author and coauthor of several cookbooks, including Savoring the Seasons of the Northern Heartland, The Northern Heartland Kitchen, Minnesota’s Bounty, The Birchwood Cafe Cookbook, Savory Sweet, and The Sioux Chef’s Indigenous Kitchen (Best American Cookbook, James Beard Award, 2018), all from Minnesota. In Winter’s KitchenThe Birchwood Cafe Cookbook and Minnesota’s Bounty, and coauthored Savory Sweet.

Sweet Nature

Sweet Nature celebrates the gifts of maple syrup and honey in one hundred easy-to-make recipes bursting with global flavors, from fermented hot chili sauce to citrus maple-cured salmon. Its brilliant pairings of sweet and savory carry you from hearty breakfasts to invigorating midday snacks to comforting nightcaps. This joyous cookbook is sure to sweeten your day.

Darra Goldstein, founding editor of Gastronomica and author of Fire + Ice: Classic Nordic Cooking

To have Beth Dooley’s words and Mette Nielsen’s photography in one book is nothing short of pure gold. Vibrant, informative, and chock-full of scintillating recipes, this book is sweet in more ways than one. The recipes are inviting, more so with mouth-watering photographs, and peppered with great information throughout. It’s a must-have on the kitchen shelf.

Raghavan Iyer, author of six books and winner of Emmy, James Beard, and IACP awards

Dooley aims to educate readers about the ways to use honey and maple syrup beyond the 100-plus recipes she includes here. Almost every dish features one of the following: a sweet tip about, say, substitutes or variations; a sidebar, about sugar maples or the endangered honey bee, among other topics; or quick ideas, such as the appropriate pairings for three different colors of maple syrup (a dark color goes well with coffee and aged cheeses, while gold complements pork and shellfish).

Booklist, starred review

Sweet Nature is a beautifully written and illustrated cookbook with a regional emphasis. It provides an abundance of reasons for stocking more maple and honey in the pantry and more maple trees and honey bees in our neighborhoods.

Foreword Reviews

Sweet Nature

Purchase

About E-books

Available in April 2019