Cooking with produce from the hive
A handbook of honey which acts as a guide to creating, harvesting and cooking with natural honeys, written by the editor of the leading American bee Magazine – Bee Culture. It abounds with hive hints and honey-harvesting tutorials, all delivered with the sound, practical, and common sense perspective of a seasoned expert. For those who have already bought the Complete and Easy Guide to Beekeeping, also to be found at this shop, this title will be a suitable partner. Recommended.
A really good overview of mead making for all who wish to turn the golden nectar into drink. Harry Riches, a Past President of The British Beekeepers Association, has won numerous prices for his mead and until recently when he moved to North Devon has been in great demand as a judge throughout the South of England.
Fermented honey drinks are among the oldest alcoholic brews in the world, but have now almost disappeared. This booklet contains a unique range of information drawn from the author’s historical study and experimentation with difference ingredients and recipes. Traditional British Honey Drinks gives details of a wide range of honey-based alcoholic drinks, with tried-and-tested recipes for two dozen different brews. In fact, all the information needed to experiment and sustain the long history of honey brews.
“Mani Niall is a chef and spokesperson for the American National Honey Board. The 100+ recipes are exciting and interesting. With more than 100 recipes. The curious cook will delight in the history and mythology of honey, the personal stories of beekeepers themselves, and especially the imaginative and tempting recipes from baked goods and salads to entrées and desserts. This unique and comprehensive book is already a one-of-its-kind classic.” Jeannette Ferrary, Author of M F K Fisher and Me.”The time is right for honey to take its place along with other products, such as fruits, coffees, wines, chocolates, and cheeses, that we want to learn more about. Its origins, its place in a healthy lifestyle, and most important, , its subtle flavours and nuances are vital knowledge for those of us who bake and cook with honey” David Lebovitz, author of Room for Dessert and editor of The Baker’s Dozen Cookbook
This is a cookbook to celebrate the versatility of that wonderful sweetener, honey, which has been used in cooking since ancient times. Included in this cookbook are more that 180 delicious honey recipes from starters, supper dishes, salad dressings and sauces to puddings, breads, cakes, biscuits, and drinks. Puddings include mouth-watering ice-creams, among them watermelon and raspberry cream ice, redcurrant and honey ice-cream and passionfruit ice-cream; and many more irresistible desserts which range from poached peaches with mascarpone and blackcurrant kissel to toffee crunch honey pudding, atholl brose and honey crème caramel. The recipes in this book are healthy, using honey to sweeten rather that sugar, and the ingredients are wholesome and nutritious.