by Hattie Ellis
During its life it’s thought a honey-bee collects enough pollen to make 1/12 of a teaspoon of honey, how best then to use and appreciate this precious food? Hattie Ellis introduces us to the honeys of the world, some very rare like Portuguese Arbutus honey, some we know very well like our own heather honey. Besides looking at the health benefits of honey she also presents over 80 recipes to use it to its best advantage making this a very useful and informative guide to honey and its uses.
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Just as honeybees are found all over the world so are recipes that use their honey. Caribbean jerk, Spanish tapas, French sauces, British biscuits and Turkish cakes all gleam with the sweet stuff. It can take no more than a spoonful of honey to bring its deep flavour to a dish. As a marinade it can enhance meat and poultry, and it works particularly well with nuts and fruits, cream and cheese, herbs and spices. Spoonfuls of Honey explores varieties of honey, explains what to consider when buying and storing it, gives tips on how to use it in your cooking, and also explores the benefits to your health and the role bees and honey play in nature. It also features over 80 recipes covering meals throughout the day and also snacks, preserves, sweets and drinks. Praise for Sweetness & Light: The Mysterious History of the Honeybee by Hattie Ellis 'Like the densely packed honeycomb of the hive, [Ellis'] book is jam-packed with information, ideas, stories and questions. Fascinating.' The Independent 'Richly informative and beautifully written.' Richard Mabey, The Times
Honeybees are found all over the world, so it follows that so are recipes using honey. This book explains how honey is made, how flavours vary, its medicinal and therapeutic qualities, as well as how to buy, taste, and store it, before moving on to a selection of recipes organised through the day. Starting with breakfast or brunch of honey granola or ricotta hotcakes with honey-glazed bacon, it moves to lunches and suppers of goat’s cheese, herb and honey filo parcels, roast grouse with honey, blackcurrant and whisky sauce, honey-lime salmon with noodles, and thyme-glazed roast lamb with honey and cider gravy. Sides include chorizo with wine and honey, honey mayonnaise, and salted honey butterscotch sauce. There are also delicious puddings – honey-buttered French peaches and fig and honey frangipane tart. This beautifully produced book will inspire you to use honey in your daily cooking – a sweet delight!
Publication date: 04/09/2014
Publisher: Pavilion Books
|Publication date:||4th September 2014|
|Genres:||Cookery, Food and Drink, eBook Favourites,|
|Categories:||Cookery by ingredient,|
Hattie Ellis is an award-winning food writer and has appeared on programmes such as Woman’s Hour and The Food Programme. Her book Spoonfuls of Honey, was shortlisted for the Andre Simon foodwriting awards in 2014 and for Cookery Book of the Year in 2015. Hattie is the recipient of two Guild of Food Writers awards. Author photo © Tim NeilsonMore About Hattie Ellis