Honey: Natural Sweetness from Flowers, Herbs, and Trees Bantam Library of Culinary Arts

by Jill Norman

Discusses the difference between various types of honey, and provides recipes using honey, such as baked beans, onion confit, honey ice cream, and leckerli

41 pages, Hardcover

First published January 1, 1991

About the author

Jill created the Penguin Cookery Library in the 1960s and 1970s, bringing many first-class authors to the list. She has since become a Glenfiddich trophy winner in her own right, and is a leading authority on the use of herbs and spices. She is the literary trustee of the Elizabeth David estate, and worked with Mrs David for many years.