Honey – A Connoisseur’s Guide to Recipes – Book Review

As a honey enthusiast, you may be looking for more instructions and tips on how to make the best use of the different varieties of floral honey in the kitchen. Here is a book where I personally have gained a lot of insight into the versatility of honey in the kitchen: Honey a Connoisseur’s Guide with Recipes. With 130 pages in all, it contains over 80 delicious ways to use over 50 different floral varieties of honey in breads, muffins, fruits, vegetables, desserts, dressings, cakes, pies, pies, and cookies, with occasional vibrant shots of the result. food. I’m especially drawn to really simple recipes that require minimal effort and readily available ingredients, such as Honey Milk Bread, Honey Walnut Bread, Fresh Blueberry Muffin, Refreshing Fruit Smoothie, Sweet and Sour Cabbage Law. , the honey mustard glaze, the pork loin. Roast with Orange and Ginger, Fat Honey Cookies and Italian Pine Nut Cookies. And if you like traditional Christmas cookies, there are quite a few recipes for these cookies in various styles such as German, Polish, and Swiss. But preparing the relatively large amount of European ingredients for some of these recipes I personally find quite challenging for people like me residing in Asia.

Its author, Gene Opton, not only passionately describes the flavor and character of each of the common varieties of honey (buckwheat, cranberry, pine, sourwood, etc.) that he uses in his recipes and explains when to use dark-colored honey. and when to wear a light color. colored, it also classifies honey into those that have such a refined and subtle flavor that they are best appreciated when eaten directed with a spoon – “silver spoon selection” and those that are so unique and distinctive and greatly appeal to the sophisticated palate – “expert selection”. What I find especially illuminating is his vivid detail on how honey bees would choose a certain flower and zero in on a single nectar source, and how one might explore the flavor of a honey as a honey connoisseur by first appreciating the aroma of the honey. honey in the jar, slowly using the front of the tongue to dissolve the honey, smacking the lips to discover the fullness of the flavor, and noting a lingering aftertaste in the mouth.

Gene Opton’s apparent passion and enthusiasm in explaining the uses of honey varieties in the kitchen is highly contagious and his clever innovations of honey recipes using herbs and spices such as cloves, pepper, cinnamon, nutmeg, mustard, chives and wow, very inspiring. It seems to me that all the recipes in the book are the result of his painstaking efforts to research and explore the best ways to combine different floral types of honey with foods of different textures and flavors to get the best flavors. Although following certain sections of the introduction that describe the technical process of collecting, packing and selling honey and the activities of the bee and honey room that the author has visited can be quite dry, for those who are interested in Learn to savor the nuances of flavor in honey and discover the creative uses of honey varieties in the kitchen, this book remains worth reading.

Fountain: http://www.benefits-of-honey.com/uses-of-honey-varieties-in-cooking.html

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