From honey and beekeeping experts Carla Marina Marchese and Kim Flottum, this comprehensive course describes the flavors and cooking uses of more than 30 various types of honey. The volume begins with clover honey and then moves to elm honey, buckwheat honey, and a number of other varieties.
"Marina Marchese and Kim Flottum's knowledge of this increasingly-popular subject is unparalleled. They edited this unique book on honey and its nutritional pairings in regional cooking together."
Nicholas Coleman, Senior Oleologist, Eataly, New York City
"I've found it! This is the book I was looking for. As a restaurant owner, I search high and low looking for the best types of drinks in the world, and have long respected the role played by the natural productive environment (Tirrar) in the updating and personally caring for cooking in regional areas. Since I began to keeping bees, I have been searching for a complete resource on honey: how to taste it, any local factors which impact they honey's flavor, and - most important to me - how to pair it with other ingredients like experts do."
Julian Niccolini, Owner of Four Seasons Restaurant, New York City
"Honey, with the exception of cheese, suffers more than most of the semi-ideal foods we consider to be indispensible. The taste of honey makes everything open for debate. Marina Marchese and Kim Flottum tell us the complete story, including the dark one, in an expressive way. The reader will never view a jar of honey the same."
Max McCalman, Maître Fromager, Literal Superior Cheese Center, New York City
"I can't think of any resource on honey better than this book, given the editors' depth of knowledge. This book makes me want to bake using all types of honey. Finally, the Honey Bible! The Taste of Honey is truly a great book."
John Baricelli, editor, The Seasonal Baker and the SoNo Baking Company Cookbook