Orange Blossom & Honey

Magical Moroccan recipes from the souks to the Sahara
Author: John Gregory-Smith
Publisher: Kyle Books
ISBN: 0857835092
Category: Cooking
Page: 192
View: 7233

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Orange Blossom & Honey is a culinary journey across Morocco, from the souks of Marrakesh, through the Sahara, and onto the blustery shores of the Atlantic coast. In researching this book, John travelled into the heart of the High Atlas Mountains to learn the secrets of traditional lamb barbecue, then journeyed north, through the city of Fes, where the rich dishes of the Imperial Courts are still prepared in many homes. From here he continued on to the Rif Mountains, where rustic recipes are made with the freshest seasonal produce. From Moroccan-style paella, cooked in the painted town of Chefchaouen, to stuffed Berber breads baked in the hot desert sands, John has discovered the real food of the country, learning from the locals to reveal little-known dishes, which he then gives his modern twist. The chapters include Streetfood, Salads & Vegetables, Meat & Poultry, Seafood, Tagines and Desserts, plus there is a section of spice mixes and marinades from chermoula to harissa. With mouthwatering recipes, breath-taking location photography and John's infectious enthusiasm, this is an essential addition to every cook's collection.

Little Orange Honey Hood

A Carolina Folktale
Author: Lisa Anne Cullen
Publisher: Univ of South Carolina Press
ISBN: 1611178487
Category: Juvenile Fiction
Page: 40
View: 5878

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Little Orange Honey Hood brings a Carolinian spin to the classic Brothers Grimm Little Red Cap and Charles Perrault’s Little Red Riding Hood folktales. Illustrated and written by Lisa Anne Cullen, this story follows young Blossom on her journey through the river swampland to deliver mosquito-fever medicine to her ailing grandmother. During an unexpected encounter with a hungry alligator, Blossom realizes that she must fight to save Grandma from more than just mosquito fever. Cullen introduces young readers to the charm and culture of the Carolinas, highlighting places such as the Congaree River in the South Carolina midlands while incorporating some of both states’ symbols, such as the state flower, tree, insect, fruit, and boat. She also offers educational tables and maps of North and South Carolina. Young readers, with the help of an adult, will delight in Little Orange Honey Hood’s recipes for peach pies, black tea, and gator nuggets. Cullen’s colorful illustrations and lyrical storytelling are entertaining and enlightening, making her rendition a staple for personal and educational libraries throughout the historic and beloved south.

The Fresh Honey Cookbook


Author: Laurey Masterton
Publisher: Storey Publishing
ISBN: 1612120512
Category: Cooking
Page: 207
View: 1913

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"84 recipes from a beekeeper's kitchen"--Cover.

The Honey Prescription

The Amazing Power of Honey as Medicine
Author: Nathaniel Altman
Publisher: Inner Traditions / Bear & Co
ISBN: 1594773467
Category: Health & Fitness
Page: 243
View: 7071

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Nathaniel Altman explores both modern and ancient medicinal uses of honey and how these remedies can be used safely at home as well as by health practitioners. He also examines the problem of Colony Collapse Disorder, suggesting methods for protecting our precious hives.

Rose Water and Orange Blossoms

Fresh & Classic Recipes from my Lebanese Kitchen
Author: Maureen Abood
Publisher: Running Press
ISBN: 0762456043
Category: Cooking
Page: 256
View: 6697

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Publishers Weekly’s Top 10 Cookbooks for Spring 2015 Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These were the lush ingredients of Maureen Abood’s childhood, growing up as a Lebanese-American in Northern Michigan. As an adult, Maureen was able to use her culinary expertise to revisit the recipes she was reared on, and give them a contemporary American take. She first chronicled her riffs on traditional cuisine in her popular blog, Rose Water and Orange Blossoms. She now shares more than 100 of her innovative and classic Lebanese recipes in this cookbook of the same name. Taking a seasonal, ingredient-focused approach, Maureen presents irresistible dishes that will delight readers who yearn for evocative flavors and healthful components. Recipes include Pistachio Crusted White Fish, Stone Fruit Salad with Flower Waters and Shaved Coconut, and Spiced Sweet Bread with Rose Water Milk Glaze. Weaved throughout are Maureen’s stories of her Lebanese upbringing, her travels, and life in a lakeside Michigan town. Rose Water and Orange Blossoms is a celebration of Middle East cuisine, and of using tradition as a springboard for newly delicious dishes.

Honey Connoisseur

Selecting, Tasting, and Pairing Honey, With a Guide to More Than 30 Varietals
Author: C. Marina Marchese,Kim Flottum
Publisher: Black Dog & Leventhal
ISBN: 1603763325
Category: Cooking
Page: 208
View: 740

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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

Annual Report


Author: Illinois State Bee-keepers' Association
Publisher: N.A
ISBN: N.A
Category: Bees
Page: N.A
View: 5622

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Telling the Bees


Author: Peggy Hesketh
Publisher: Oneworld Publications
ISBN: 1780742185
Category: Fiction
Page: 320
View: 3728

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Albert Honig’s most constant companions have always been his bees. A never-married octogenarian, he makes a modest living as a beekeeper, as his father and his father’s father did before him. Deeply acquainted with the workings of his hives, Albert is less versed in the ways of people, especially his neighbour Claire, whose beauty and vivaciousness transformed his young life. Yet years passed by, feelings were repressed, and chances missed. Until one day Albert, led by a trail of bees, discovers Claire’s body. Through the quiet minutiae of life, he begins to examine the truths that lay hidden under the secrets and silence that hovered between them for so long. With echoes of The Remains of the Day, Telling the Bees is a haunting novel about lies of omission and commission, the persistence of regret, and the sweet anguish of re-opening wounds in order to finally heal them.

Cooking with Herbs and Spices


Author: Milo Miloradovich
Publisher: Courier Corporation
ISBN: 0486261778
Category: Cooking
Page: 304
View: 5738

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Fact-filled, entertaining guide tells how to prepare and use hundreds of seasonings. Approximately 300 mouth-watering recipes from marinated lamb to spice cake.

The Fresh Honey Cookbook

84 Recipes from a Beekeeper's Kitchen
Author: Laurey Masterton
Publisher: Storey Publishing
ISBN: 1603428712
Category: Cooking
Page: 208
View: 6459

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Indulge your sweet tooth all year long with honey’s many seasonal flavors. Use avocado honey to add depth to April’s baby carrots; spice up your July peaches with sourwood honey; and add some cranberry honey to November’s Thanksgiving spread. This delightful book is filled with bits of honey lore and beekeeping history to sweeten your exploration of the varied and delicious ways you can use honey every day.

Orange Mint and Honey

A Novel
Author: Carleen Brice
Publisher: One World
ISBN: 9780307497178
Category: Fiction
Page: 336
View: 4862

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“A wonderful, jazzy, exciting read.” –Nikki Giovanni, author of Acolytes Broke and burned-out from grad school, Shay Dixon does the unthinkable after receiving a “vision” from her de facto spiritual adviser, blues singer Nina Simone. She phones Nona, the mother she had all but written off, asking if she can come home for a while. When Shay was growing up, Nona was either drunk, hungover, or out with her latest low-life guy. So Shay barely recognizes the new Nona, now sober and with a positive outlook on life, a love of gardening, and a toddler named Sunny. Though reconciliation seems a hard proposition for Shay, something unmistakable is taking root inside her, waiting to blossom like the morning glories opening up in Nona’s garden sanctuary. Soon Shay finds herself facing exciting possibilities and even her first real romantic relationship. But when an unexpected crisis hits, even the wise words and soulful melodies of Nina Simone may not be enough for solace. Shay begins to realize that, like orange mint and honey, sometimes life tastes better when bitter is followed by sweet. “Carleen Brice has woven her talent for storytelling into a funny, sad, and perceptive novel that speaks to all of us who navigate less-than-perfect relationships with our parents or children.” –Elyse Singleton, author of This Side of the Sky “Brice deftly shows the importance and joy of understanding our past and not only forgiving those who hurt us, but loving them in spite of that hurt. Readers of Terry McMillan and Bebe Moore Campbell will find a new writer to watch.” –Judy Merrill Larsen, author of All the Numbers From the Trade Paperback edition.

The Compleat Meadmaker

Home Production of Honey Wine From Your First Batch to Award-winning Fruit and Herb Variations
Author: Ken Schramm
Publisher: Brewers Publications
ISBN: 0984075666
Category: Cooking
Page: 346
View: 6776

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As one of the most ancient of human beverages, mead arose in part because it was easy to make. Today’s hobbyists rediscover the simplicity of making mead while reveling in the range of flavors that can result. In The Compleat Meadmaker, veteran beverage hobbyist and meadmaker, Ken Schramm, introduces the novice to the wonders of mead. With easy-to-follow procedures and simple recipes, he shows how you can quickly and painlessly make your own mead at home. In later chapters he introduces flavorful variations on the basic theme that lead to meads flavored with spice, fruits, grapes and even malt.

Taste of Honey

The Definitive Guide to Tasting and Cooking with 40 Varietals
Author: Marie Simmons
Publisher: Andrews McMeel Publishing
ISBN: 1449441386
Category: Cooking
Page: 192
View: 965

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“Holy honey! Taste of Honey, with its lush photos and delectable recipes, not only teaches how to best use single-origin honey in the kitchen, it reminds us that honey is an almost magical substance, connecting us to our landscape, and to the hardworking honey bee. Marie Simmons’s book has made robbing the hive even sweeter.” —Novella Carpenter, author of Farm City “It’s rare to see such an information-rich book presented in such a cheery and beautiful package. We also need to know more about this important, timely—and also timeless— subject. A well-written tome packed with good recipes comes as no surprise, since this is from Marie Simmons, one of the absolute best food writers around. I read this one cover to cover.” —Mollie Katzen, author of Moosewood Cookbook and The Heart of the Plate "I’m a honey collector, too, but unlike Marie, I tend to stick to a drizzle of honey over cheese, toast, or hot cereal and the occasional dessert. There are so many more ideas here for using honey, not only the recipes but the more informal suggestions that follow each chapter—my favorites. And I do hope that the appeal of honey itself with lead us to care more for our struggling bee populations." —Deborah Madison, author of Local Flavors and Vegetable Literacy Honey is a lot like olive oil; how do you know what type to select from the farmers' market or the store shelf? Are all honey bears created equal? What makes one variety of honey different from another? Which is better for baking and which is best for savory dishes? Why is one darker than another in color, what does that mean? All these questions and more will be answered in Taste of Honey. Veteran cookbook author Marie Simmons helps readers understand the life of a bee, and how the terroir of its habitat influences both the color and flavor of the honey it produces. Then she explains how these flavor profiles are best paired with certain ingredients in over 60 sweet and savory simple, delicious recipes. Here is just a sample: Snacks and Breakfast: Flatbread with Melted Manchego, Rosemary and Honey; Honey, Scallion and Cheddar Scones; Honey French Toast with Peaches with Honey and Mint. Main Dishes: Crispy Coconut Shrimp with Tangy Honey Dipping Sauce; Salmon with Honey, Miso and Ginger Glaze; Baby Back Ribs with Chipotle Honey Barbecue Sauce; Cold Chinese Noodles with Peanut Honey Sauce. Salads and Vegetable Side Dishes: Pear, Stilton and Bacon Salad with Honey Dressing and Honey Glazed Pecans; Mango and Celery Salad with Honey and Lime Dressing; Honey Glazed Beets with Cinnamon, Orange and Mint; Roasted Eggplant Slices with Warmed Feta and Honey Drizzle. Sweets: Honey Pear Tart with Honey Butter Sauce; Chunky Peanut Butter and Honey Cookies; Honey Zabaglione; Honey Panna Cotta; Micki’s Special Honey Fudge Brownies. Each recipe includes a detailed guide for the type of honey that will work best with it, along with some ideas to experiment with. In addition to full recipes, there are simple, fast things to do with honey at the end of each recipe chapter called Quick Hits with Honey:· For crackers, celery boats, or sandwich spread combine ½ cup peanut or almond butter and 2 tablespoons buckwheat, sunflower, avocado, or alfalfa honey.· Drizzle lavender, thyme, or star thistle honey on a fruit plate medley of sliced fresh watermelon, cantaloupe, and honeydew.· Serve a ripe pear, cut into thin wedges, with a salty blue veined cheese (Stilton, Roquefort, or Gorgonzola) and a handful of toasted walnuts with a drizzle of chestnut honey.· Season lamb chops with finely chopped rosemary, coarse salt, and freshly ground black pepper and broil. Brush each side with a generous coating of your favorite honey 1 minute before turning.· Dress salad greens with equal parts fresh lemon juice and honey for a quick oil-free dressing.· Stir ½ teaspoon grated orange or lemon zest into 1 cup creamy whole milk ricotta cheese. Top with dusting of ground cinnamon and drizzle with lemon or orange blossom honey. You'll also find a comprehensive glossary that covers 40 different varietals of honey, as well as information about the healing properties of honey and interesting tidbits about bees and honey throughout history. Seventy-five photographs by Meg Smith capture the intimate life of the bee and all it's activity producing honey, along with the gorgeous food you can make with it. This is the book to help you better understand the different flavors of honey and how to use the right one to best complement your next recipe.

American Bee Journal


Author: N.A
Publisher: N.A
ISBN: N.A
Category: Bee culture
Page: N.A
View: 583

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Includes summarized reports of many bee-keeper associations.

Vegan Chocolate

Unapologetically Luscious and Decadent Dairy-Free Desserts
Author: Fran Costigan
Publisher: Running Press
ISBN: 0762450673
Category: Cooking
Page: 304
View: 4859

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It can be difficult to find truly indulgent vegan desserts—especially chocolate. But for the first time, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach: dairy-free, organic, fair-trade, and sublime. Author, baking instructor, and vegan powerhouse Fran Costigan has dedicated years to satisfying her sweet tooth while keeping it vegan. Through experimentation and long hours in the kitchen, she's recreated some of her favorite chocolate desserts as better-for-you interpretations that pass the taste test: Bittersweet Chocolate Truffles (with a variety of flavor variations), a Brooklyn Blackout Layer Cake, a Sacher Torte, even chocolate Moon Pies! Her detailed instructions make for professional-quality outcomes every time: it's like a personal baking class, right in your kitchen. The perfect gift for anyone with a sweet tooth, Vegan Chocolate is sure to become an instant classic.

Sweet

Desserts from London's Ottolenghi
Author: Yotam Ottolenghi,Helen Goh
Publisher: Ten Speed Press
ISBN: 1607749157
Category: Cooking
Page: 368
View: 3761

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A New York Times best seller A collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi. Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant. And while he's known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef. Sweet is entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi's signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon. A baker's dream, Sweet features simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater.