Made from nectar concentrated down to a sweet stickiness by tens of thousands of bees working together in the hive, honey can be found all over the world. Caribbean jerk, Spanish tapas, French sauces, British biscuits, and Turkish cakes all gleam with the sweet stuff. It can take no more than a spoonful of honey to bring its deep flavor to a dish. As a marinade it enhances meat and poultry and it works particularly well with nuts and fruits, cream and cheese, and herbs and spices.
Award-winning author Hattie Ellis shares over eighty recipes covering meals throughout the day, snacks, sweets, puddings, sauces, and drinks. From Honeyed Chicken and Eggplant Biryani and Honey Sauce Vierge to Sicilian Honey Balls (Sfingi), Hattie explores different flavors and varieties of honey from around the world.
Spoonfuls of Honey also explains what to consider when buying and storing honey, gives tips on its use in your cooking, examines the benefits to your health, and includes the role bees and honey play in nature.
Hattie Ellis was shortlisted for both the André Simon Awards Food Book of the Year and the Guild of Food Writers Awards Best Cookery Book for Honey in 2014. In 2013 Hattie won two Guild of Food Writers Awards.
She is the author of a number of other food books, including Sweetness & Light: The Mysterious History of the Honey Bee, The One Pot Cook, and What to Eat?
Hattie has written about bees and honey in numerous publications, including the Times Magazine, Telegraph Magazine, and FT Weekend.