دانلود کتاب Taste of Honey: The Definitive Guide to Tasting and Cooking with 40 Varietals – طعم عسل: راهنمای قطعی برای چشیدن و پخت و پز با 40 گونه

توضیحات

A Taste of Honey is a fact-filled guide to honey and bees with a comprehensive glossary of 40 varietal honeys and over 60 fresh and easy recipes, both savory and sweet, using these honeys.

Holy honey! Taste of Honey, with its lush photos and delectable recipes, not only teaches how to best use single-origin honey in the kitchen, it reminds us that honey is an almost magical substance, connecting us to our landscape, and to the hardworking honey bee. Marie Simmonss book has made robbing the hive even sweeter.
Novella Carpenter, author of Farm City
Its rare to see such an information-rich book presented in such a cheery and beautiful package. We also need to know more about this important, timelyand also timeless subject. A well-written tome packed with good recipes comes as no surprise, since this is from Marie Simmons, one of the absolute best food writers around. I read this one cover to cover.
Mollie Katzen, author of Moosewood Cookbook and The Heart of the Plate

‘Im a honey collector, too, but unlike Marie, I tend to stick to a drizzle of honey over cheese, toast, or hot cereal and the occasional dessert. There are so many more ideas here for using honey, not only the recipes but the more informal suggestions that follow each chaptermy favorites. And I do hope that the appeal of honey itself with lead us to care more for our struggling bee populations.’
Deborah Madison, author of Local Flavors and Vegetable Literacy

Honey is a lot like olive oil; how do you know what type to select from the farmers’ market or the store shelf? Are all honey bears created equal? What makes one variety of honey different from another? Which is better for baking and which is best for savory dishes? Why is one darker than another in color, what does that mean? All these questions and more will be answered in Taste of Honey. Veteran cookbook author Marie Simmons helps readers understand the life of a bee, and how the terroir of its habitat influences both the color and flavor of the honey it produces. Then she explains how these flavor profiles are best paired with certain ingredients in over 60 sweet and savory simple, delicious recipes. Here is just a sample: Snacks and Breakfast: Flatbread with Melted Manchego, Rosemary and Honey; Honey, Scallion and Cheddar Scones; Honey French Toast with Peaches with Honey and Mint. Main Dishes: Crispy Coconut Shrimp with Tangy Honey Dipping Sauce; Salmon with Honey, Miso and Ginger Glaze; Baby Back Ribs with Chipotle Honey Barbecue Sauce; Cold Chinese Noodles with Peanut Honey Sauce. Salads and Vegetable Side Dishes: Pear, Stilton and Bacon Salad with Honey Dressing and Honey Glazed Pecans; Mango and Celery Salad with Honey and Lime Dressing; Honey Glazed Beets with Cinnamon, Orange and Mint; Roasted Eggplant Slices with Warmed Feta and Honey Drizzle. Sweets: Honey Pear Tart with Honey Butter Sauce; Chunky Peanut Butter and Honey Cookies; Honey Zabaglione; Honey Panna Cotta; Mickis Special Honey Fudge Brownies. Each recipe includes a detailed guide for the type of honey that will work best with it, along with some ideas to experiment with.

In addition to full recipes, there are simple, fast things to do with honey at the end of each recipe chapter called Quick Hits with Honey:

For crackers, celery boats, or sandwich spread combine cup peanut or almond butter and 2 tablespoons buckwheat, sunflower, avocado, or alfalfa honey.

Drizzle lavender, thyme, or star thistle honey on a fruit plate medley of sliced fresh watermelon, cantaloupe, and honeydew.

Serve a ripe pear, cut into thin wedges, with a salty blue veined cheese (Stilton, Roquefort, or Gorgonzola) and a handful of toasted walnuts with a drizzle of chestnut honey.

Season lamb chops with finely chopped rosemary, coarse salt, and freshly ground black pepper and broil. Brush each side with a generous coating of your favorite honey 1 minute before turning.

Dress salad greens with equal parts fresh lemon juice and honey for a quick oil-free dressing.

Stir teaspoon grated orange or lemon zest into 1 cup creamy whole milk ricotta cheese. Top with dusting of ground cinnamon and drizzle with lemon or orange blossom honey.

You’ll also find a comprehensive glossary that covers 40 different varietals of honey, as well as information about the healing properties of honey and interesting tidbits about bees and honey throughout history. Seventy-five photographs by Meg Smith capture the intimate life of the bee and all it’s activity producing honey, along with the gorgeous food you can make with it. This is the book to help you better understand the different flavors of honey and how to use the right one to best complement your next recipe.

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ترجمه ماشینی :

طعم طعم عسل یک راهنمای پر از واقعیت برای عسل و زنبورها با واژه نامه جامع 40 هونیس انواع و بیش از 60 دستور العمل تازه و آسان ، چه خوش طعم و چه شیرین ، با استفاده از این هون ها است.
< br> عسل مقدس! طعم عسل ، با عکس های سرسبز و دستور العمل های دلپذیر ، نه تنها می آموزد که چگونه به بهترین وجه از عسل تک منشور در آشپزخانه استفاده کنیم ، بلکه به ما یادآوری می کند که عسل یک ماده تقریبا جادویی است و ما را به چشم انداز ما وصل می کند ، و به زنبور عسل زحمتکش. کتاب ماری سیمونز باعث شده است که Hive حتی شیرین تر باشد. یک کتاب غنی از اطلاعات در چنین بسته ای شاد و زیبا ارائه شده است. ما همچنین باید در مورد این موضوع مهم و به موقع و همچنین بی موقع اطلاعات بیشتری کسب کنیم. یک توت خوب نوشته شده با دستور العمل های خوب جای تعجب ندارد ، زیرا این از ماری سیمونز ، یکی از بهترین نویسندگان مواد غذایی در اطراف است. من این یک جلد را برای پوشش خواندم. i>

“من یک جمع کننده عسل نیز هستم ، اما برخلاف ماری ، من تمایل دارم که به یک پنیر عسل بر روی پنیر ، نان تست یا غلات گرم و دسر گاه به گاه بچسبم. در اینجا ایده های بسیار بیشتری برای استفاده از عسل وجود دارد ، نه تنها دستور العمل ها بلکه پیشنهادات غیررسمی تر که از هر مورد علاقه های چاپی پیروی می کنند. و من امیدوارم که جذابیت عسل خود را به سمت مراقبت بیشتر از جمعیت زنبور عسل در حال تلاش خود سوق دهد. ” /i>

عسل بسیار شبیه روغن زیتون است. چگونه می دانید از بازار کشاورزان یا قفسه فروشگاه چه نوع انتخاب کنید؟ آیا همه خرس های عسل برابر هستند؟ چه چیزی باعث می شود یک نوع عسل متفاوت از دیگری متفاوت باشد؟ کدام یک برای پخت بهتر است و کدام یک برای غذاهای خوشمزه بهترین است؟ چرا یکی از رنگ های دیگر تیره تر از رنگ دیگر است ، این به چه معنی است؟ به تمام این سؤالات و موارد دیگر در طعم عسل پاسخ داده می شود. مار