Honey – A Connoisseur’s Guide with Recipes – A Book Review
As a honey lover, you might be looking for more instructions and tips on how best to use the different varieties of floral honey in the kitchen. Here is a book in which I personally learned a lot about the versatility of honey in cooking – Honey a Connoisseur’s Guide with Recipes. With 130 pages in all, it contains over 80 delicious ways to use over 50 different flower varieties of honey in breads, muffins, fruits, vegetables, desserts, fillings, pies, tarts, cakes and cookies, with occasional vibrant photos of the result. food. I’m particularly attracted to very simple recipes that require minimal effort and easily accessible ingredients such as honey milk bread, honey nut bread, fresh blueberry muffin, smoothie with refreshing fruit, sweet and sour cabbage law, honey mustard glaze, pork loin. Orange Ginger Roast, Fatty Honey Biscuits and Italian Pine Nut Biscuits. And if you like traditional Christmas cookies, there are many recipes on these cookies in different styles such as German, Polish and Swiss. But to prepare the relatively huge amount of European ingredients for some of these recipes, I personally find it a challenge for people like me who reside in Asia.
Its author, Gene Opton, not only passionately describes the taste and character of each of the common varieties of honey (buckwheat, blueberry, pine, sour, etc.) that she uses in her recipes and explains when to use colored honey dark and when to use a light honey. colourful, she also goes on to classify honey between those that have such a refined and subtle flavor that it is best eaten spoon-directed – “selection of silver spoons” and those that are so unique and distinctive and are very pleasing to the refined palate – “connoisseur’s selection”. What I find particularly instructive are its vivid details of how bees would choose a certain flower and focus on a single source of nectar, and how one could explore the taste of a honey like a honey connoisseur by enjoying first the aroma of honey in the jar, slowly using the front of the tongue to dissolve the honey, smacking your lips to experience the fullness of flavor, and observing a lingering aftertaste in the mouth.
Gene Opton’s apparent passion and enthusiasm for explaining the uses of honey varieties in the kitchen is highly infectious and his clever innovations of honey recipes using herbs and spices such as cloves, pepper, cinnamon , nutmeg, mustard, chives and garlic, very inspiring. She leaves me with the impression that all of the recipes in the book are the result of her painstaking efforts in researching and exploring the best ways to combine different floral types of honey with different textured and flavored foods for the best tastes. Although following some sections of the introduction which describe the technical process of harvesting, packaging and selling honey and the activities of the bee and honey hall which the author visited can be quite dry, for those who wish to learn how to savor the nuances of flavoring honey and discover the creative uses of honey varieties in the kitchen, this book remains a valuable read.