Covered in Honey: The Amazing Flavors and Varieties of Nature's Perfect Sweetener

Overview

"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 ...

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2003 Hardcover New in New dust jacket 1579548083. BRAND NEW! ; 0.73 x 7.76 x 7.64 Inches; 192 pages; A fascinating look at honey and its many varieties, with more than 125 ... tantalizing recipes Honey has been revered and savored for thousands of years, even in ancient Egypt, where it was buried in the tombs of kings and pharaohs. Today, there are more than 3, 000 different varieties as diverse as clear Fireweed honey from the Pacific Northwest; smooth Tupelo honey from Florida and Georgia; and the deeply rich Curlytop Gumweed from New Mexico. Niall begins with a brief history of honey, then offers chapters on Baking with Honey; Breads and Savory Baking; Drinks, Appetizers, and Salads; Entrees, Marinades, and Sauces; Vegetables and Side Dishes; Candy and Sweets; and Desserts. The gourmet recipes include treats such as Sweet Potato and Ginger Scones; Oatmeal Honey Bread; Teriyaki Beef and Soba Noodle Salad; Honey, Lemon, and Chili Glazed Halibut; Peanut Brittle; and Apple Tart with Honey Caramel Sauce. Charmi Read more Show Less

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Overview

"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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Editorial Reviews

From the Publisher

"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

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. (Sept.) Copyright 2003 Reed Business Information.
Library Journal
Mani's Bakery in Los Angeles is known for its sugar-free desserts and baked goods. In his follow-up to Sweet & Natural Baking, Niall presents a detailed guide to honey, including descriptions of honey "varietals," along with 125 recipes for sweet and savory dishes. There are both old favorites like Honeybuns and contemporary recipes such as Seared Portobello Mushrooms over Grilled Radicchio with Buckwheat Honey, and boxes on history and lore are scattered throughout the text. For larger collections. Copyright 2003 Reed Business Information.
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Product Details

  • ISBN-13: 9781579548087
  • Publisher: Rodale Press, Inc.
  • Publication date: 9/28/2003
  • Edition description: REV
  • Pages: 186
  • Product dimensions: 7.88 (w) x 7.88 (h) x 0.90 (d)

Meet the Author

Mani Niall is chef and spokesperson for the National Honey Board and travels the country teaching culinary students and restaurant chefs how to cook with varietal honey. He is also the proprietor of Mani's Test Kitchen, where his years as a chef, baker, and culinary educator have all come into play as he develops everything from heirloom tomato pasta sauces and frozen desserts to breakfast cereals for a wide roster of clients. Niall is also the author of Sweet and Natural Baking. On completing Covered in Honey, he became the proud parent of a swarm of bees that landed in his yard in Mill Valley, California.

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Table of Contents

Acknowledgments iv

Introduction: The Mythical History of Honey

Chapter One: Bees, Beekeepers, and the Honey Jar

Chapter Two: The Sweet Stuff: Varietals and How to Pair Honey in Cooking

Chapter Three: Baking with Honey

Chapter Four: Savory Baking

Chapter Five: Honey-Inspired Drinks

Chapter Six: Appetizers and Salads

Chapter Seven: Entrees, Marinades, and Sauces

Chapter Eight: Vegetables, Legumes, and Side Dishes

Chapter Nine: Candy, Sweets, and Grown-Up Kid's Stuff

Chapter Ten: Desserts

Honey Resources

Bibliography

Index

Conversion Chart
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