Product Description
by Hattie Ellis (Author)
Made from nectar concentrated down to a sweet stickiness by tens of thousands of bees working together in the hive, honey can be found all over the world.
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 enhances meat and poultry, and works particularly well with nuts and fruits, cream and cheese, and herbs and spices.
Join award-winning author Hattie Ellis in the kitchen as she shares over 80 recipes covering meals throughout the day, snacks, sweets, puddings, sauces and drinks. From Honeyed Chicken and Aubergine Biryani and Honey Sauce Vierge to Honey, Apple and Rosemary Jelly and Sicilian Honey Balls (Sfingi), Hattie explores different flavours and varieties of honey from around the world.
Spoonfuls of Honey also explains what to consider when buying and storing honey, gives tips on its use in your cooking, examines the benefits to your health and includes the role bees and honey play in nature.
Chapters include: What is Honey?; A-Z of honey; A-Z of honeybees; Honey in the kitchen; How to buy and store honey; How to taste honey; Honey and health; Honey and the natural world; Around the world in 90 pots.
Recipe chapters include: Breakfast and brunch; lunch and supper; Snacks, sides and sauces; Teatime baking; Puddings; Preserves, Sweets and drinks
Author Biography
Hattie Ellis was shortlisted for both the André Simon Awards Food Book of the Year and the Guild of Food Writers Awards Best Cookery Book for Spoonfuls of Honey in 2014. In 2013, Hattie won two Guild of Food Writers Awards for What to Eat? in the Food Book Award and the Miriam Polunin Award for Work on Healthy Eating categories. She is also the author of Sweetness & Light: The Mysterious History of the Honeybee, The One Pot Cook, 10 Chewy Questions About Food, Planet Chicken and Best of British Fish. Hattie has written about bees and honey in numerous publications, including The Times Magazine, Telegraph Magazine and Weekend sections, FTWeekend, delicious., Kew Magazine and The Field.
