★ ★ 1/2

#108

I'm not sure why a person would need a "honey" cookbook, but I suppose not everyone is a creative cook. So for those of you who are not creative, might as well give this a try.

Book is a paperback format with not as many photos as I would have liked of the prepared dishes. It is broken down into the: dedication; thanks; table of contents; preface; notes on recipes; how to taste honey w/ a flavor wheel; seasons, months (each using a specific varietal w/ a description of that particular honey), recipes; (list) recipes organized by course, (list) foods pollinated by honey bees; where to find honey varietals (including our favorite Bennett's Honey Farm); suggested reading; metric conversions; & index.

Recipes are laid out by title, small comment underneath, ingredients, & "here's what you do" The font is clear, small but not tiny, and fairly easy to read. Not all recipes called for honey.

Recipes include but are not limited to:
WINTER:
* January: Orange Blossom: Meyer lemon & honey marinated chicken skewers; Tuscan tomato soup w/ orange slices; & Pork tenderloin w/ orange blossom honey mustard
* February: Tupelo: Leaneau's grilled pineapple skewers; cream chicken & coconut curry; Israeli couscous w/ fresh fruit; & mango key-lime slushes
* March: Acacia: Mushroom salad w/ fresh dill; Whole roasted chicken w/ fresh herbs; & Panna cotta w/ candied kumquats

SPRING:
* April: Avocado: Avocado & mango salad; Glazed baby carrots; Rack of lamb w/ a coffee & avocado honey crust (?); & Strawberry-rhubarb cream
* May: Raspberry: Fresh pea soup w/ minted cream; ...Garden beets w/ oranges & blue cheese; Seared duck breasts w/ raspberry honey glaze; & Strawberry fizzies
* June: Tulip Poplar: Brie in puff pastry w/ quick strawberry preserves; New potato vichyssoise; Wild salmon w/ smoky onion crust; & Fromage a la creme

SUMMER:
* July: Sourwood: Dolce e forte; Chilled cucumber soup; grilled garlic shrimp w/ fresh heirloom tomato sauce; & Broiled peaches
* August: Blueberry: Bacon, basil, tomato bites; BBQ triggerfish w/ Laurey's grilling sauce; Watermelon salad; & Sautéed fruit compote w/ brandy
* September: Sage: Butternut squash soup w/ toasted almond brittle; California style baby-back ribs w/ sage honey; Elsie's stewed apples

FALL:
* October: Eucalyptus: Fried green tomatoes w/ gremolata cream; Yukon gold potato chowder (no honey); Easy tarte tatin; & Russian tea
* November: Cranberry: Cranberry chutney; Turkey roulade w/ cranberry chutney; & Hot mulled (sherry) apple cider
* December: Chestnut: Pears & pecorino w/ chestnut honey; Winter fruit stuffed pork tenderloin; Bavarian cabbage; & Poached pears w/ creme anglaise

I'm thinking the most important thing about this cookbook is the information on the many Honey varietals.

It is not a book I'd purchase & keep. ( )

Not only a wonderful cookbook, but a good explanation of beekeeping and the importance of bees. The cookbook utilizes not only recipes with honey, but recipes with ingredients that would not be possible without pollination by bees.

The recipes are organized by month and feature a honey varietal to showcase with the recipes for the month. There are a lot of creative recipes in the book that I never would have thought of on my own. As a honey lover, I will be utilizing many of the recipes in this book including oven roasted brussels sprouts with garlic, tzimmes, brie in puff pastry, stewed apples, deviled beef bones and baked acorn squash with cranberry honey. There were also some really fun drinks such as rosemary lemonade with sage honey and sparkling rosemary and melon spritzers!

Well organized, with beautiful pictures and great ideas! ( )