Along with blueberry and cranberry, maple is a distinctly North American flavor. But beyond putting the syrup on pancakes and in frosting (with maybe some bacon bits, too), we don't cook with it as much as we might.

In her new cookbook, “Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup” (Quirk Books), Katie Webster makes a case for using this sweet food more often.

Webster is a Vermonter and a food blogger whose family has a “backyard sugarin'” hobby, so she knows whereof she speaks. Her recipes range from the traditional (such as maple-glazed carrots) to contemporary (skewered seared duck with Tabasco plum sauce) to downright surprising (mapletini, anyone?).

She also offers an explanation of the various grades of maple syrup, tips on using maple syrup in place of other sweeteners and even how to try your own “sugaring.”

Total time: 25 minutesMakes 4 cupsKatie Webster writes: What would a maple syrup cookbook be without a classic glazed carrot recipe? This one has the requisite butter, but only a touch.1 tablespoon unsalted butter1 shallot, minced¼ cup water¼ cup dark pure maple syrup½ teaspoon salt, or to taste¼ teaspoon ground cinnamon5 cups sliced carrots, about ¼-inch thick4 teaspoons apple cider vinegarHeat butter in a large heavy skillet over medium-high heat. Add shallot and cook, stirring, 1 to 2 minutes, until soft and browned. Add water, syrup, salt and cinnamon.Increase heat to high and bring to a boil, stirring occasionally. Add carrots and return to a simmer, stirring occasionally.Cover, reduce heat to medium to maintain a lively simmer, and cook, stirring once or twice, 4 to 6 minutes, until carrots are crisp-tender. Remove lid and stir in vinegar.Increase heat to medium-high and continue cooking, stirring often, 3 to 5 minutes, until liquid has thickened and carrots are coated. Serve warm.Reprinted with permission from Quirk Books.