Just as honeybees are found all over the world so are recipes that use their honey. 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 flavour to a dish. As a marinade it can enhance meat and poultry, and it works particularly well with nuts and fruits, cream and cheese, herbs and spices. Spoonfuls of Honey explores varieties of honey, explains what to consider when buying and storing it, gives tips on how to use it in your cooking, and also explores the benefits to your health and the role bees and honey play in nature. It also features over 80 recipes covering meals throughout the day and also snacks, preserves, sweets and drinks. Praise for Sweetness & Light: The Mysterious History of the Honeybee by Hattie Ellis 'Like the densely packed honeycomb of the hive, [Ellis'] book is jam-packed with information, ideas, stories and questions. Fascinating.' The Independent 'Richly informative and beautifully written.' Richard Mabey, The Times

When Iberian Jews were converted to Catholicism under duress during the Inquisition, many struggled to retain their Jewish identity in private while projecting Christian conformity in the public sphere. To root out these heretics, the courts of the Inquisition published checklists of koshering practices and "grilled" the servants, neighbors, and even the children of those suspected of practicing their religion at home. From these testimonies and other primary sources, Gitlitz & Davidson have drawn a fascinating, award-winning picture of this precarious sense of Jewish identity and have re-created these recipes, which combine Christian & Islamic traditions in cooking lamb, beef, fish, eggplant, chickpeas, and greens and use seasonings such as saffron, mace, ginger, and cinnamon. The recipes, and the accompanying stories of the people who created them, promise to delight the adventurous palate and give insights into the foundations of modern Sephardic cuisine.

Deborah Lee Luskin's critically acclaimed love story, Into the Wilderness, follows Rose Mayer after she has just buried her second husband and wonders what she's going to do with the rest of her life. The year is 1964, and Rose is no longer a young woman. Reluctantly, she visits her son at his summer place in Vermont, where there are neither sidewalks, Democrats nor other Jews. There is, however, the Marlboro Music Festival. It's there that she meets Percy Mendell, a born and bred Vermonter who has never married, never voted for a Democrat, and never left the state.Both Rose and Percy confront habits of a lifetime, habits that interfere with their undeniable attraction to one another. Rose confronts her religious ignorance and spiritual beliefs, while Percy is forced to question his life-long political faith. All this takes place in the small Vermont town of Orton, (pop. 290). Into the Wilderness is a tale of the outsider infiltrating a new community and how all parties negotiate their differences. It's also a tale of rural Vermont at mid-century, a time when the major technological advance was the Interstate highway, a road-building project that changed rural America as much as the information highway is changing the world today.Readers routinely say, "I didn't want it to end but I couldn't put it down." Into The Wilderness has been hailed as "a fiercely intelligent love story" and "a perfectly gratifying read.""Into the Wilderness is a poignant description of a specific placebut it is also a timeless story of human fulfillment," says Frank Bryan of UVM. "Luskin's heroine Rose Mayer is an honest to God miracle. Rarely has a fictional creation come to seem so perfectly real to me, and never have I cheered out loud as a character in a novel worked her way through the last stages of grief," adds author Philip Baruth.Deborah Lee Luskin often writes about Vermont, where she has lived since 1984. She is a commentator for Vermont Public Radio, a free-lance journalist, and a Visiting Scholar for the Vermont Humanities. Into The Wilderness is her first published novel.

'A revolutionary new, scientifically backed way to stay slim.' Daily Mail Just a spoon full of honey is all it takes to lose weight according to the sweetest, easiest diet - fall asleep and the weight will fall off. Honey has always been regarded as a food with almost magical, health-giving and healing properties. Now the latest scientific research backs it up. We are always being told that sugar is bad for us, and that is true of most types of sugar - but science shows that honey is good sugar. Just a tablespoon of honey every night before you go to bed will: · Give your body exactly the right type and quantity of food it needs to burn off excess weight during the night · Reduce your craving for other - bad - sugars during the day · Give golden slumbers, deep long-lasting, dream-filled sleep that will help you wake up happy and refreshed · Help restore your immune system and your body's natural balances Nutrition expert and former Boots chemist Mike McInnes here reveals the secrets of his revolutionary diet, giving a step by step guide to complementary meals and simple, easy resistance exercises, suitable for people of all ages and fitness levels.

A collection of recipes for traditional Amish baked goods, including rolls, breads, pies, cookies, and cakes, accompanied by insights into the Amish culture and information on techniques, tools, and ingredients.

Abstract theology is overrated, for God can be found in even the most ordinary of things. Jesus used things like a lily, sparrow, and sheep to teach about the kingdom of God. And in the Old Testament, God repeatedly describes himself and his saving work in relation to physical things such as a rock, horn, or eagle. In God of All Things, pastor and author Andrew Wilson invites you to rediscover God in this way, too--through ordinary, everyday things. He explores the idea of a material world and presents a variety of created marvels that reveal the gospel in everyday life and fuel worship and joy in God--marvels like: Dust: the image of God Horns: the salvation of God Donkeys: the peace of God Water: the life of God Viruses: the problem of God Cities: the kingdom of God God of All Things will leave you with a deeper understanding of Scripture, the world you live in, and the God who made it all.

A comprehensive cookbook and guide to honey “packed with good recipes [from] one of the absolute best food writers around” (Mollie Katzen, author of Moosewood Cookbook). Honey is a lot like olive oil: How do you know what type to select at the farmers’ market or store? Are all honey bears created equal? What makes one variety different from another? Which is better for baking or best for savory dishes? Why is one darker than another, and what does that mean? These questions and more are answered in Taste of Honey. Marie Simmons reveals 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 sixty sweet and savory recipes including: 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 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; 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; Micki’s Special Honey Fudge Brownies Each recipe includes a guide for the type of honey that will work best with it, and ideas to experiment with. In addition, there are fast, simple things to do with honey at the end of each recipe chapter; a glossary covering forty different varietals of honey; information about its healing properties; and tidbits about bees and honey through history. Photos by Meg Smith capture the intimate life of the bee and its activity producing honey—along with the gorgeous food you can make with it. “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 Simmons’s book has made robbing the hive even sweeter.” —Novella Carpenter, author of Farm City “I’m 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 . . . 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