The Honey Connoisseur

The Honey Connoisseur

Selecting, Tasting, and Pairing Honey, With A Guide to More Than 30 Varietals

Book - 2013
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Workman Press.

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 beverages.

Beautifully illustrated and designed, The Honey Connoisseur is the perfect book for foodies and locavores alike.

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 Plate



"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 Cookbook


"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



Grand Central Pub

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 ofterroir, 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 beverages.

Beautifully illustrated and designed, The Honey Connoisseur is the perfect book for foodies and locavores alike.

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 ofMastering Cheese, Cheese: Connoisseur's Guide to the World's Best, andThe Cheese Plate



"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 Cookbook


"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



Baker & Taylor
From honey and beekeeping experts C. Marina Marchese and Kit Flottum comes this comprehensive course in the origin, flavor, and culinary uses of more than 30 varietals of honey, from clover to star thistle to buckwheat and many more.--COVER.

Baker
& Taylor

Describes the origins and flavors of more than thirty honey varietals along with information on how to taste honey and how to pair honey with different flavors.

Publisher: New York : Black Dog & Leventhal Publishers, [2013]
Copyright Date: ©2013
ISBN: 9781579129293
1579129293
Characteristics: 208 pages : illustrations ; 24 cm
Additional Contributors: Flottum, Kim

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