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Did you know that a mere one-twelfth of a teaspoon of honey equals the entire life’s work of one bee? Or that a honey’s color and flavor depend on which blossoms the bees visit? In Covered in Honey, chef Mani Niall reveals new culinary uses for honey and brings the story of nature’s oldest sweetener to life, serving us food history and honey lore mixed with more than 100 delicious recipes to inspire and delight. Recognizing honey’s power to balance and enhance the flavor of other foods, Niall homes in on honey’s tremendous versatility- When he pairs it with Thai bird chiles, he creates Sourwood Honey, Lemon, and Chile Glazed Halibut; as a contrast to the saltiness of feta and olives, he presents a Savory Cheesecake similar to those served in ancient Greece. And with recipes that range from Traditional Glazed Honey Cake and Wildflower Honey Ice Cream with Almond Brickle Sauce to showstoppers like Lime Pavlova with Fresh Fruit and Leatherwood Honey, Niall highlights honey’s many flavor complexities that go beyond simple sweetness. In addition, Niall offers plenty of how-to advice such as how to store honey and what to do if it crystallizes, as well as a helpful resource guide for expanding your own varietal collection. Whether you’re just starting to explore varietal honey or are a confirmed honey enthusiast, Covered in Honey is sure to expand your repertoire and delight your senses.
Author Biography
Mani Niall is chef and spokesperson for the National Honey Board and travels the country teaching culinary students and restaurant chefs how to cook with varietal honey. He is also the proprietor of Mani’s Test Kitchen, where his years as a chef, baker, and culinary educator have all come into play as he develops everything from heirloom tomato pasta sauces and frozen desserts to breakfast cereals for a wide roster of clients. Niall is also the author of Sweet and Natural Baking. On completing Covered in Honey, he became the proud parent of a swarm of bees that landed in his yard in Mill Valley, California.
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