The Maple Syrup Book
by Janet Eagleson and Rosemary Hasner
The Boston Mills Press, 2006
ISBN 1-55046-411-6 (sc)
$19.95. 96 pp, ages 10+
Who knew that maple sugar not only tastes good but that it is good for you? According to Janet Eagleson’s book: Maple syrup is a source of iron, potassium, magnesium, calcium and phosphorous. Maple syrup has a higher calcium content than milk! It also contains small amounts of amino acids and proteins, and trace amounts of vitamins B2, B5 and niacin.
The Maple Syrup Book gives a little history of the origins of sugar making, a detailed description of the process and many suggestions for ways to enjoy the various products made from the sweet sap of the maple sugar tree. The author uses the text, colour photographs, information boxes, charts and captions to give the reader a wealth of detailed information about the topic. Cooking tips and a thoughtful selection of recipes finish off the book.
Classroom Connections: This book is an excellent resource for any teacher who is looking for background information to support the study of the origins of, or the process of making, maple syrup.
Review by Brenda Boreham.
This review is from Canadian Teacher Magazine’s Jan/Feb 2013 issue.