Honey Connoisseur Selecting, Tasting, and Pairing Honey, with a Guide to More Than 30 Varietals
From honey experts C. Marina Marchese and Kim Flottum comes this comprehensive introduction to the origin, flavor, and culinary uses of more than 30 varietals of honey, from ubiquitous clover to tangy star thistle to rich, smoky buckwheat Like wine, More...
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List Price: $26.95
Publisher: Black Dog & Leventhal Publishers, Incorporated
Size: 7.50" wide x 9.25" long x 0.75" tall
From honey experts C. Marina Marchese and Kim Flottum comes this comprehensive introduction to the origin, flavor, and culinary uses of more than 30 varietals of honey, from ubiquitous clover to tangy star thistle to rich, smoky buckwheat Like wine, cheese, coffee, and chocolate, honey has emerged as an artisanal obsession. Its popularity at farmers' markets and specialty food stores has soared as retailers are capitalizing on the trend. The Honey Connoisseur teaches consumers everything they need to know about how to taste, select, and use a diverse selection of honey.After a brief explanation of how bees produce honey, the authors introduce the concept of terroir, the notion that soil, weather, and other natural phenomena can affect the taste of honey. As with wines, knowing the terroir of a honey varietal helps to inform an understanding of its flavor.The book goes on to give a thorough course in the origins of more than 30 different honeys as well as step-by-step instructions, how to taste honey, describe its flavor and determine what other flavors pair best with a particular honey. Also included are simple recipes such as dressings, marinades, quick-and-easy desserts, and beverages.Beautifully illustrated and designed, The Honey Connoisseur is the perfect book for foodies and locavores alike.
C. Marina Marchese is the founder and owner of Red Bee Honey, purveyors of honey and honey related products.nbsp; She has been keeping bees for more than nine years.nbsp; Red Bee products can be found in gourmet food shops and in the finest restaurants all over the country including Murray's Cheese Shop, The Four Seasons Restaurant, Eleven Madison, The BLT Cafe at The Ritz-Carlton in New York and Winvian, the exclusive resort Litchfield, CT.nbsp; Marina is certified by the American Apitherapy Society and has trained as a honey Judge at the University of Georgia.nbsp; She serves on the board of the Back Yard Beekeepers Association in Connecticut.nbsp; She has written for Bee Culture Magazine and The Journal of American Apitherapy Society.nbsp; Red Bee Honey was the cover story of The American Bee Journal in 2004.nbsp; A graduate of the School of Visual Arts in NYC, she is also an award-winning illustrator and designer
After receiving a degree in horticulture from UW Madison, Kim Flottum worked four years in the USDA Honey Bee Research Lab, studying pollination ecology. After that, he spent two years raising acres of fruits and vegetables, where bees played a large role. He brings this experience, plus nearly 20 years of writing and editing articles for beekeepers in the monthly magazine Bee Culture. He is the publisher of books on honey bee pests and diseases, marketing, queen production, beekeeping history, beginning beekeeping, and the classic industry reference, The ABC & XYZ of Bee Culture.
|La Dolce Vita|
|Terroir: A Portrait of the Land|
|The Honey Plants|
|The Not-So-Sweet Side of Honey|
|Pairing Honey with Cheese and Food|