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
Beautifully illustrated and designed, The Honey
Connoisseur is the perfect book for foodies and locavores
Praise for The Honey Connoisseur:
"Of all the near-perfect food 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 the same way."
-- Max McCalman, author of Mastering Cheese, Cheese:
Connoisseur''s Guide to the World''s Best, and The Cheese
"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
"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
"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