Maple syrup is a genuine product of the north, made only in the northeastern quarter of the United States and adjoining Canadian provinces. The Ojibwe and Dakota used it as a seasoning and also cooked it down to a crystallized state to preserve and transport it. Today, locally produced pure maple syrup is regarded as an artisan product, prized by cooks and bakers alike. Minnesota and Wisconsin are home to numerous syrup producers, from family-run operations that do everything from collection to boiling and bottling to large packagers that buy raw sap to process and sell.

Modern Maple celebrates this local treasure in ways both traditional and contemporary, with seventy-five recipes using maple to season, flavor, and sweeten dishes ranging from traditional breakfast favorites to appetizers, sandwiches, vegetables, main courses, breads, and desserts. Grilled Radicchio with Maple Drizzle and Goat Cheese, Pecan-Crusted Chicken with Maple Apples, Cardamom-Maple Swirl Bread, Roasted Carrot-Ginger Soup with Maple, and Maple Baklava are just a few of the delights that await. A special section on backyard syruping gives complete but easy instructions for making homemade syrup on a very small scale--a fun and interesting hobby that pays dividends in the kitchen.

The Northern Plate

Modern Maple is the second book in the Northern Plate series, following Rhubarb Renaissance. Each book in the series celebrates a specific food from the bounty of the Upper Midwest.

Americans bought 50 percent more Greek yogurt in 2012 than they did in 2011, to the tune of $1.6 million. A staple of the Mediterranean kitchen, rich and creamy strained yogurt has taken over supermarket shelves here. Greek yogurt is calciumrich, full of healthy probiotics, and arguably healthier than traditional yogurt, boasting - Double the protein - Half the carbohydrates - Less lactose, and - Less salt Great on its own, Greek yogurt really shows its versatility in cooking, as it won't curdle like traditional yogurt. In this handy cookbook, learn how to make healthier comfort foods, such as Macaroni and Cheese, Seafood Chowder, and Greek Yogurt Chocolate Mousse. Here, too, are tips and advice on substituting Greek yogurt for sour cream, mayonnaise, or cream cheese in favorite family dishes, as well as ways to make these recipes your own.

Many of our favorite ingredients--such as berries, tomatoes, and nuts--are among the healthiest foods on earth, and by simply incorporating more of them into our everyday meals, we can all lead healthier lives. Here are 150 fantastic ways to help you do just that. Organized into chapters on breakfast, snacks, sandwiches, soups, salads, main dishes, side dishes, and desserts, the recipes are accompanied by simple instructions and beautiful photographs to keep you inspired to eat well at any time of the day. Stay motivated with tempting recipes such as:

The omelet is at once simple and complex, delicious at any time. John Finn's mother was certainly a fan--she spent years searching for the perfect technique and has passed her knowledge, and her passion, to her son. Here Finn provides instructions for four master recipes--the classic French omelet nature, an American diner omelet, a frittata, and a dessert omelet--and delectable variations on each, including:

• Omelet Bonne Femme (potatoes, bacon, and onion)
• Many Mushrooms Omelet
• Tortilla with Caramelized Onions and Serrano Ham
• Chocolate Soufflé Omelet

Omelettier John Finn leaves no eggshell unturned and provides readers with everything they need to find their way to their own perfect omelet.