From honey experts, authors C. Marina Marchese and Kim Flottum together give a comprehensive introduction to the origin, flavour, and culinary uses of more than 30 varietals of honey. The Honey Connoisseur teaches consumers everything they need to know about how to taste, select, and use a diverse selection of honey. After a brief explanation of how bees produce honey, the authors introduce the concept of terroir, the notion that soil, weather, and other natural phenomena can affect the taste of honey.
The book goes on to give a thorough course in the origins of honey and lays it all out on the table the whole story including the dark side of honey imports. The reader may never look at processed honey in the same way ever again. This book is an easy read and stands alone in its’ description of flavours in relation to region and flora.