Cover image for Covered in honey : the amazing flavors of varietal honey
Covered in honey : the amazing flavors of varietal honey
Niall, Mäni.
Personal Author:
Publication Information:
[Emmaus, Pa.] : Rodale ; [New York] : Distributed to the trade by St. Martin's Press, [2003]

Physical Description:
v, 186 pages ; 20 cm
Subject Term:

Format :


Call Number
Material Type
Home Location
Item Holds
TX767.H7 N53 2003 Adult Non-Fiction Non-Fiction Area

On Order



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 Notes

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.

Reviews 2

Publisher's Weekly Review

Niall (Sweet & Natural Baking) returns to natural sweeteners-this time, honey. After giving a brief history of honey, from the evolution of bees ("scientists have estimated fossilized bee remains to be 50 million years old") to Greek mythology (Melissa, one of the two nymphs who cared for Zeus during his childhood, has a name that means "she who makes honey"), Niall discusses modern bee keeping, the art of making honey, as well as the many varieties of honey. In a book as naturally sweet as his subject, Niall gives recipes for such morning treats as Honeybuns, Banana Blueberry Scones and Pan-Fried Apple Fritters with Apple Honey Dipping Sauce. From there, he covers bread-baking: Hearty Five-Grain Bread; Parmesan Biscuits with Sage, Sage Honey, and Kalamata Olives; and Fig and Roquefort Bread with Tarassaco Honey. And for home cooks looking to sweeten savory dishes, Niall brings to the table delightful recipes for Balsamic and Honey Seared Salmon, Seared Portobello Mushrooms over Grilled Radicchio with Buckwheat Honey and Manchego Cheese, and the unusual New Mexican Layered Enchiladas with Red Chile and Mesquite Honey Sauce. (Sept.) (c) Copyright PWxyz, LLC. All rights reserved

Library Journal Review

Mani's Bakery in Los Angeles is known for its sugar-free desserts and baked goods. In his follow-up to Sweet & Natural Baking, Niall presents a detailed guide to honey, including descriptions of honey "varietals," along with 125 recipes for sweet and savory dishes. There are both old favorites like Honeybuns and contemporary recipes such as Seared Portobello Mushrooms over Grilled Radicchio with Buckwheat Honey, and boxes on history and lore are scattered throughout the text. For larger collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.