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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 how to cool down a room obsession. how to cool down a room Its popularity at farmers“ markets and specialty food stores has soared as retailers are capitalizing on the trend. The Honey Connoisseur teaches how to cool down a room 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 how to cool down a room 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 how to cool down a room and locavores alike. “Marina Marchese and Kim Flottum“s knowledge how to cool down a room 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! how to cool down a room 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, how to cool down a room New York City ~ “Of all the near-perfect foods we generally take for granted, honey suffers more than most (except for cheese). The Ho