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Covered in Honey: The Amazing Flavors of Varietal Honey Hardcover – September 6, 2003
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From Publishers Weekly
Niall (Sweet & Natural Baking) returns to natural sweeteners-this time, honey. After giving a brief history of honey, from the evolution of bees ("scientists have estimated fossilized bee remains to be 50 million years old") to Greek mythology (Melissa, one of the two nymphs who cared for Zeus during his childhood, has a name that means "she who makes honey"), Niall discusses modern bee keeping, the art of making honey, as well as the many varieties of honey. In a book as naturally sweet as his subject, Niall gives recipes for such morning treats as Honeybuns, Banana Blueberry Scones and Pan-Fried Apple Fritters with Apple Honey Dipping Sauce. From there, he covers bread-baking: Hearty Five-Grain Bread; Parmesan Biscuits with Sage, Sage Honey, and Kalamata Olives; and Fig and Roquefort Bread with Tarassaco Honey. And for home cooks looking to sweeten savory dishes, Niall brings to the table delightful recipes for Balsamic and Honey Seared Salmon, Seared Portobello Mushrooms over Grilled Radicchio with Buckwheat Honey and Manchego Cheese, and the unusual New Mexican Layered Enchiladas with Red Chile and Mesquite Honey Sauce.
Copyright 2003 Reed Business Information, Inc.
“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
“You don't have to be a bee to appreciate Mani Niall's in-depth approach to the culinary pleasures of honey. This book promises to take the reader beyond the sweet nectar's obvious charms into a new realm of possibilities.” ―Rick Rodgers, author of Kaffeehaus and the Thanksgiving 101 and Christmas 101 series
“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 flavors 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
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I love this new book and give it 5 queen bee stars!