LitArk » Books » Romance novel

Hattie Ellis - Spoonfuls of Honey: A Complete Guide to Honey’s Flavours & Culinary Uses With Over 80 Recipes

Here you can read online Hattie Ellis - Spoonfuls of Honey: A Complete Guide to Honey’s Flavours & Culinary Uses With Over 80 Recipes full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. year: 2014, publisher: Pavilion Books, genre: Romance novel. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:

Romance novel Science fiction Adventure Detective Science History Home and family Prose Art Politics Computer Non-fiction Religion Business Children Humor

Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.

Book:
Spoonfuls of Honey: A Complete Guide to Honey’s Flavours & Culinary Uses With Over 80 Recipes
Author:
Hattie Ellis
Publisher:
Pavilion Books
Genre:
Books / Romance novel
Year:
2014
Rating:
3 / 5
Favourites:
Add to favourites
Your mark:
- 60
- 1
- 2
- 3
- 4
- 5

Description
Author's other books
Similar books

Spoonfuls of Honey: A Complete Guide to Honey’s Flavours & Culinary Uses With Over 80 Recipes: summary, description and annotation

We offer to read an annotation, description, summary or preface (depends on what the author of the book "Spoonfuls of Honey: A Complete Guide to Honey’s Flavours & Culinary Uses With Over 80 Recipes" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.

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

Hattie Ellis: author's other books

Who wrote Spoonfuls of Honey: A Complete Guide to Honey’s Flavours & Culinary Uses With Over 80 Recipes? Find out the surname, the name of the author of the book and a list of all author's works by series.

Spoonfuls of Honey: A Complete Guide to Honey’s Flavours & Culinary Uses With Over 80 Recipes — read online for free the complete book (whole text) full work

Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "Spoonfuls of Honey: A Complete Guide to Honey’s Flavours & Culinary Uses With Over 80 Recipes" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.

Light

Font size:

↓

↑

Reset

Interval:

↓

↑

Bookmark:

Make

For Willie Daphne Stephen Heather and Frances and the next William with - photo 1

For Willie Daphne Stephen Heather and Frances and the next William with - photo 2

For Willie Daphne Stephen Heather and Frances and the next William with - photo 3

For Willie, Daphne, Stephen, Heather and Frances, and the next William, with love and thanks for all you do at Chain Bridge Honey Farm

Hattie Ellis CONTENTS WHAT IS HO - photo 4

Hattie Ellis

CONTENTS WHAT IS HONEY Honey has the sweetest associations Put a - photo 5

CONTENTS

WHAT IS HONEY Honey has the sweetest associations Put a dab on your tongue - photo 6

WHAT IS HONEY Honey has the sweetest associations Put a dab on your tongue - photo 7

WHAT IS HONEY?

Honey has the sweetest associations. Put a dab on your tongue and let its smooth sugars dissolve into a long hit of flavour and energy. It makes you think of summer days when bees buzz between flowers in the sunshine.

This benevolence spreads into the kitchen. A teaspoon of honey sweetens and deepens a tisane or stew and adds lustre to a sauce. Sweet tarts, cakes and roasts are burnished by its glow. Syrup-drenched baklava, glazed chicken wings and sticky ribs are made special with a touch of honey. Glistening threads are drizzled over crisp fritters or slices of Italian cheese such as pecorino. A spoonful of honey keeps breads soft and fresh; cakes and gingerbreads made with spices and honey improve as the moist crumbs soften and the flavours meld over time. You dont need much honey in a dish, but it always makes a difference.

There are many varieties of honey to explore. Its colours range from palest gold to deep mahogany, its flavours from gentle sweetness to a fragrant bitterness. Honey comes from wild flowers, woodlands, urban gardens and rainforests. It gives you a sense of place, be it a London park, Scottish moor, Tuscan woodland, Alpine meadow, Australian forest or Californian mountainside.

For all this variety, we should start at the beginning. What is honey?

Honey is concentrated nectar, pure and simple. Nectar is a sugary liquid, around 7080 per cent water, which is collected from plants by the bees and carried back to the hive in a small internal sac known as a honey tummy. Back in the dark interior of the hive, the nectar is reduced right down as thousands of honeybees pass droplets from one to the other and fan their wings to evaporate the water. It reduces down to a sticky substance that is around 18 per cent water and is stored in the little hexagonal wax cells of the honeycomb, as if in small pots. The bees cover each cell with a wax cap.

What is this honey for? It is food for the bees, their carbohydrate source to give them energy to fly and collect more nectar and make more honey. They collect this sticky liquid energy in the long warm days when nectar flows and store it in combs to use when needed.

The honey in our pots has been extracted from honeycomb by beekeepers and stored so that we, too, have sustenance on hand. It was mankinds first and most potent form of sweetness, predating the widespread use of sugar by many millennia. Long before hives were invented, honey hunters sought out caches of sweet comb in the wild.

From prehistory onwards, mankinds love of bees, honey and all that they symbolize has been part of music, poetry, architecture, art, philosophy, politics and religion. We yearned for a Biblical land of milk and honey; we see the hives community as a metaphor for human society and we design buildings like honeycomb; we sing of the bees buzz. People all over the world have used honey for ceremony and celebration. Fermented honey, or mead, was one of the first means of intoxication, long before grapes were pressed to make wine. Wax from the comb provided an early form of light, the sweetly scented candles that lit churches and wealthy homes. Throughout human history honey has seemed so beautiful and good as to be almost miraculous, and honeybees were seen as mysterious creatures of supernatural power.

Honey is just as significant in these days of urban life and environmental - photo 8

Honey is just as significant, in these days of urban life and environmental uncertainty, through its closeness to nature. Appreciating this gives the honey-lover a more intimate and knowledgeable connection with the natural world around us, to be found even in green corners of the inner city.

Inspiration for the recipes in this book comes from a sense of the natural history of food, seen at close quarters. Most days in the spring, summer and early autumn you can go outside and watch bees land on blooms, bury their heads in the centre as they seek out the nectar, and come away laden, their bodies dusty with pollen. Then you can go back to the kitchen, put a spoon in a pot and taste this connection.

A number of the recipes come from the many countries Ive visited to learn about food and talk to beekeepers, from New Zealand to New York City. Many of the recipes use just a small amount of honey. Bees gather nectar from some two million flowers to make a single 450g/1lb jar of honey. Honey is powerful and precious. This book will show how to use it to best advantage and enjoy it most; an appreciation of honey, bees and the sweet goodness of one of the most extraordinary foods in the world.

AZ OF HONEY When peering into the golden depths of a pot of honey at home - photo 9

AZ OF HONEY

When peering into the golden depths of a pot of honey at home, choosing what to buy, or talking to honey producers, a little knowledge can be a useful thing.

BLENDED HONEY

The most widely available commercial honey is blended from various sources by honey packers in order to get a consistent product for different retailers. This sort of honey is less expensive than pots produced by beekeepers from their own hives, which contain honey made from the nectar of flowers of a particular time and place.

COLOUR

Honeys vary in colour from very pale gold the lightest category in the United States is called water-white to dark brown-black. The colour (and flavour) of the honey depends on the nectar of the plants the bees visit. There is the pale, greeny gold of apple blossom honey, the exquisite light gold of acacia honey, the foxy red of heather honey, the amber of manuka honey and the near-black of some forest honeys. Darker honeys contain more minerals and are generally slightly more nutritious and stronger-tasting than lighter ones.

CRYSTALLIZATION

The texture of honey depends partly upon the composition of sugars in the nectar, and partly upon the age of the honey and how it is produced and stored. Some honeys crystallize quickly, while others remain runny for longer. Honeys with a high proportion of fructose, such as acacia, will stay liquid for much longer than those with more glucose, such as oilseed rape honey. See also Set, creamed or whipped honey.

FILTRATION

Light

Font size:

↓

↑

Reset

Interval:

↓

↑

Bookmark:

Make

Similar books «Spoonfuls of Honey: A Complete Guide to Honey’s Flavours & Culinary Uses With Over 80 Recipes»

Look at similar books to Spoonfuls of Honey: A Complete Guide to Honey’s Flavours & Culinary Uses With Over 80 Recipes. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.

Colleen Sexton

Honey Bees

Robin Nelson

The Story of Honey: It Starts with a Flower

Rosalind Hayhoe

Making Honey

Julia Rutland

Honey: 50 Tried & True Recipes

Orey

The healing powers of honey: a complete guide to natures remarkable nectar

Stephen Buchmann

Honey Bees: Letters from the Hive: A History of Bees and Honey

Ed Readicker-Henderson

A Short History of the Honey Bee: Humans, Flowers, and Bees in the Eternal Chase for Honey

Cordes Nils

Honey, Im homemade: sweet treats from the beehive across the centuries and around the world

Carolyn K. Gibson

Making Healing Remedies with Honey and Propolis

Prosperi-Porta

Honey : everyday recipes for cooking and baking with natures sweetest secret ingredient

Dr. Penny Stanway

The Miracle of Honey: Practical Tips for Health, Home & Beauty

Marie Courtier

Cooking Well: Honey for Health & Beauty: Over 75 Recipes, Remedies and Natural Treatments

Reviews about «Spoonfuls of Honey: A Complete Guide to Honey’s Flavours & Culinary Uses With Over 80 Recipes»

Discussion, reviews of the book Spoonfuls of Honey: A Complete Guide to Honey’s Flavours & Culinary Uses With Over 80 Recipes and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.