Honey and maple syrup might be better for you than sugar. They might be better for the environment. But even better, and sweet as anything, is how these natural ingredients taste and the wonders they do for a dish. MN Reads has a conversation with Beth Dooley, the author of Sweet Nature: A Cook's Guide to Using Honey and Maple Syrup, with photography by Mette Nielsen, published in 2019 by University of Minnesota Press. The book contains a broad range of over 100 recipes that include breads, spreads, salads, sauces, entrees, drinks and deserts.
Beth Dooley is a James Beard Award-winning author and coauthor of several cookbooks, including Minnesota’s Bounty: The Farmer's Market Cookbook, The Northern Heartland Kitchen, Savory Sweet: Simple Preserves from a Northern Kitchen (also with Mette Nielsen), and The Sioux Chef’s Indigenous Kitchen (with Sean Sherman, which won the Best American Cookbook and the James Beard Award in 2018), all from Minnesota.
Minnesota Reads is produced at KUMD with funding provided in part by the Minnesota Arts and Cultural Heritage Fund.