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 Kitchen is her memoir about finding her place in the Midwestern food scene. She lives in Minneapolis. Mette Nielsen’s photographs have illustrated numerous books, newspapers, and magazines. A talented master gardener, she created the edible garden for the Birchwood Cafe in Minneapolis, collaborated on The Birchwood Cafe Cookbook and Minnesota’s Bounty, and coauthored Savory Sweet.

"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"[Dooley and Nielsen's] latest cookbook, Sweet Nature, continues their fascination with locally raised foods. Page after beautifully illustrated page illuminates the virtues of honey and maple syrup, finding ingenious, boundary-pushing ways of incorporating the two sweeteners into a wide range of recipes." -Rick Nelson, Star Tribune"While this cookbook is as much a feast for the eyes as it is for the stomach, it’s more than that. The authors have included all sorts of useful information such as practical tips, conversion charts, historical and scientific facts, and suggestions for storage and sourcing." -Hutchinson Leader

• ContentsIntroduction1. Sweet Starts2. Spreads and Toppings3. Snacks and Noshes4. Condiments5. Dressings, Salads, and Vegetables6. Glorious Grains7. Sweet Mains8. Simple Finishes9. Syrups, Infusions, and ElixirsAcknowledgmentsIndex

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 Kitchen is her memoir about finding her place in the Midwestern food scene. She lives in Minneapolis. Mette Nielsen’s photographs have illustrated numerous books, newspapers, and magazines. A talented master gardener, she created the edible garden for the Birchwood Cafe in Minneapolis, collaborated on The Birchwood Cafe Cookbook and Minnesota’s Bounty, and coauthored Savory Sweet.

"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"[Dooley and Nielsen's] latest cookbook, Sweet Nature, continues their fascination with locally raised foods. Page after beautifully illustrated page illuminates the virtues of honey and maple syrup, finding ingenious, boundary-pushing ways of incorporating the two sweeteners into a wide range of recipes." -Rick Nelson, Star Tribune"While this cookbook is as much a feast for the eyes as it is for the stomach, it’s more than that. The authors have included all sorts of useful information such as practical tips, conversion charts, historical and scientific facts, and suggestions for storage and sourcing." -Hutchinson Leader

• ContentsIntroduction1. Sweet Starts2. Spreads and Toppings3. Snacks and Noshes4. Condiments5. Dressings, Salads, and Vegetables6. Glorious Grains7. Sweet Mains8. Simple Finishes9. Syrups, Infusions, and ElixirsAcknowledgmentsIndex