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This time of year can get complicated. The weather is usually a sloppy and temperamental mess, and our spirits usually match it. It’s hard to get enthused about anything too involved or challenging. In fact, now is the time to revert to the basics—simple food that comforts the palate while still piquing the senses; the kind of things we ate as children, only updated for our adult sensibilities. And so, with this in mind,...
Let’s get this out of the way right now: "If you think maple syrup starts with 'Log,' 'Aunt' or 'Mrs.,' then put this book down and walk away. For the rest of you, let’s talk syrup!” Thus begins Casey Elsass’s slim tome on maple syrup; the newest release from small-format cookbook publisher, Short Stack (past single ingredient subjects include eggs, prosciutto, buttermilk and broccoli). Having grown up in a sap-centric hamlet of Nashua, New Hampshire,...