Honey,from Hive to Honeypot (Hardcover)

From Publishers Weekly
Beekeepers, cooks and honey-lovers will cherish this charming, attractively designed volume. Style ( A Taste of Switzerland ), a cooking teacher and cookbook author, first learned about bees and honey-making from her neighbors in Alsace. Here she traces the history of honey from ancient Egypt to Europe and America today, noting the changes in beehives and methods of production. Following the beekeeper through the year, she discusses the medicinal uses of honey and devotes a chapter to its taste. We learn about "flea" honey (made by bees from honeydew secreted by aphids), single-flower honey and that 181 chemical substances have been identified in honey. Some 20 recipes comprise about a third of the book, which is much enhanced by Evernden's drawings.
Copyright 1993 Reed Business Information, Inc.

From Library Journal
Written by a cookbook author who lives in England and Europe, this book is lavishly illustrated by a Crabtree and Evelyn artist. Beginning with the historical role of honey in many cultures, the author also discusses its medicinal uses. The history of beekeeping and hive construction is surveyed, and there is rudimentary but clear description of the bee's life cycle and behavior. The author delineates the European beekeeping year, showing methods and tools that differ somewhat from common American practices. She also describes varieties of honey (primarily European). The final third of the book consists of recipes created to use the flavor of honey, not just its sweetness. Though this is a good overview for honey lovers, its not a how-to for beekeepers. It is designed as a gift book, as the imprinted plate on the flyleaf stating "This book is a present from..." suggests. Not necessary for most libraries.
- Cheryl Childress, Collegiate Sch., Rich mond, Va.
Copyright 1993 Reed Business Information, Inc.