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.
The late Laurey Masterton was a beekeeper, café owner, caterer, and chef/spokesperson for The National Honey Board who enthusiastically taught the benefits of using and eating local ingredients. She grew up in Vermont and lived in North Carolina where she started Laurey’s Café.
Contents
Preface
A Note on the Recipes
How to Taste Honey
Winter
January: Orange Blossom
February: Tupelo
March: Acacia
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Spring
April: Avocado
May: Raspberry
June: Tulip Poplar
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Summer
July: Sourwood
August: Blueberry
September: Sage
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Fall?
October: Eucalyptus
November: Cranberry
December: Chestnut
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Recipes Organized by Course
Common Foods Needing Honeybees for Pollination
Where to Find Honey Varietals
Suggested Reading
Metric Conversions
Index
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Honey through the seasons
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Sweeten your table with 84 recipes inspired by honeybees, the food they pollinate, and the golden sweetener they produce. Highlighting a different honey varietal each month, beekeeper and chef Laurey Masterton offers honey-tasting tips and vibrant recipes that deliver amazing dishes, both savory and sweet. In every season, Laurey encourages a deeper appreciation of honeybees through fascinating glimpses into the life of a hive.
![The Fresh Honey Cookbook: 84 Recipes from a Beekeeper's Kitchen [Paperback]](/itemImage/2/7/0/2/2_160266.jpg "The Fresh Honey Cookbook: 84 Recipes from a Beekeeper's Kitchen [Paperback]")