Honey Connoisseur: Selecting, Tasting, and Pairing Honey, With a Guide to More Than 30 Varietals

by adminFood Drink

Honey Connoisseur: Selecting, Tasting, and Pairing Honey, With a Guide to More Than 30 Varietals

C. Marina Marchese, Kim Flottum

Language: English

Pages: 208

ISBN: 1579129293

Format: PDF / Kindle (mobi) / ePub


From honey experts C. Marina Marchese, founder of Red Bee ® Honey and Kim Flottum, editor of Bee Culture Magazine 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, beekeepers and locavores alike.

"Marina Marchese and Kim Flottum's knowledge of this fascinating and increasingly popular subject is unparalleled. Together, they have composed the preeminent book about honey and its regional culinary food pairings."
~ Nicholas Coleman, Chief Olive Oil Specialist, Eataly, NYC ~

"Eureka! This is the book I've been looking for. As a restaurateur who has traveled high and low in search of the world's finest wines, I have always respected the role terroir plays in creating and nurturing a region's culinary personality. Ever since I took up beekeeping, I've been on the hunt for the definitive guide to the essence of honey: how to taste it, which local factors influence its flavor, and most importantly for me, how to pair it with other ingredients like an expert."
~ Julian Niccolini, Owner of The Four Seasons Restaurant, New York City ~
"Of all the near-perfect foods we generally take for granted, honey suffers more than most (except for cheese). The Honey Connoisseur lays it all out on the table; Marina Marchese and Kim Flottum tell the whole story including its dark side in an eloquent style. The reader will never look at the honey jar quite the same way."
~ Max McCalman, Maître Fromager, Artisanal Premium Cheese Center, NYC ~
"With the authors' depth of knowledge, I cannot think of a better resource on honey. This book makes me want to bake with all the varieties. Finally, a honey bible! The Honey Connoisseur is truly a great book.
~ John Barricelli, author of The Seasonal Baker and The Sono Baking Company Cookbook ~

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Following government standards: They must be produced by traditional methods, possess certain characteristics, and enjoy a signature reputation as a result of the geographic region where they are produced. Geographic Indications are directly linked to a territory and the unique elements that sustain them. GI also raises consumer awareness and appreciation of regional products, reduces unfair competition from inferior copies, and helps producers secure premium prices for their goods. Within the.

Leatherwood honey with a native Tasmanian or any smoked cheddar and a native pinot noir. Traditional Tasmanian recipes call for date pudding with leather-wood honey. It is also used to brew ginger beers and ales. MANUKA FAMILY Myrtaceae (myrtle family) GENUS Leptospermum SPECIES scoparium OTHER NAMES tea tree, New Zealand honeysuckle, broom tea tree, kahikatoa, red tea tree, red manuka Mysterious and magical, manuka honey has a worldwide reputation as the honey that heals. It is well.

Unfortunately, those precise proportions seldom occur naturally, so rather than be converted to a bottle of bliss, what happens is that the hive mixture simply ferments and turns sour. The sugars fuel the yeasts that convert that sugar and water, first to acid, then alcohol, with carbon dioxide gas as a by-product. Vinegar, of course, has a distinctive, acidic, and unpleasant taste, but if it is left long enough, the mix eventually evolves into an all-alcohol product that is even more unpleasant.

Hive boxes together, to give strength to fragile beeswax cells, to smooth rough interior boards, and even to seal large openings, like the front door if they feel it’s too large. Beekeepers call propolis “bee glue.” Propolis also has antibacterial and antifungal properties and is being studied for other medicinal properties. It is commonly used to treat a wide range of illnesses—minor cuts and scrapes, burns and abrasions for instance—and is sometimes found in natural mouthwashes, toothpastes,.

Fig half with a round of pecan-crusted goat cheese. Drizzle 2 tablespoons of honey over each serving. Serve immediately. Honey Struck Chocolate Truffles Servings: 4 Prep time: 20 minutes 2 cups almonds, cashews, or walnuts ¾ cup cacao powder 5 dates, dried and pitted ¼ cup buckwheat honey 1 tablespoon coconut butter Pinch of sea salt Water, 2 tablespoons as needed Shredded unsweetened coconut In a food processor, grind the nuts of your choice. Add the cacao powder, dates, honey,.

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