Honeybee: Lessons from an Accidental Beekeeper

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Marina Marchese's inspirational and practical story of learning to raise honeybees and creating a life she loves.

"[An] engaging, delightfully informative work." - Publishers Weekly

"Marchese has given us a lovely gift. Honeybee is an entertaining and useful primer for the novice and honeybee devotee alike." - Washington Times

"Surpassing the predictable "how I changed careers" memoir of finding the good life, Marchese's informative guide is packed with facts about everything from pollination to harvesting, life cycles to historical lore, nutritional benefits to gourmet flavor combinations, medical applications to unusual varieties." - Booklist

Marina Marchese fell in love with bees during a tour of a neighbor's honeybee hives. She quit her job, acquired her own bees, built her own hives, harvested honey, earned a certificate in apitherapy, studied wine tasting in order to transfer those skills to honey tasting, and eventually opened her own honey business. Today, Red Bee® Honey sells artisanal honey and honey-related products to shops and restaurants all over the country.

More than an inspiring story of one woman's transformative relationship with honeybees (some of nature's most fascinating creatures), Honeybee is also bursting with information about all aspects of bees, beekeeping, and honey?including life inside the hive; the role of the queen, workers, and drones; pollination and its importance to sustaining all life; the culinary pleasures of honey; hiving and keeping honeybees; the ancient practice of apitherapy, or healing with honey, pollen, and bee venom; and much more.

Recipes for food and personal care products appear throughout. Also included is an excellent, one-of-a-kind appendix that lists 75 different honey varietals, with information on provenance, tasting notes, and food-and-wine pairings.
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About the author

C. Marina Marchese is the founder and owner of Red Bee Honey, which sells honey and natural products to gourmet food shops and fine restaurants all over the United States. (www.redbee.com)  Certified by the American Apitherapy Society, she has trained as a honey judge at the University of Georgia and serves on the board of the Back Yard Beekeepers Association of Connecticut.  Marina has written for Bee Culture magazine and The Journal of AmericanApitherapy Society, and Red Bee Honey was the cover story of the American Bee Journal in 2004.  A graduate of the School of Visual Arts in New York City, she is also an award-winning illustrator and designer.  Marina lives and tends bees in Weston, Connecticut.    
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Reviews

4.0
2 total
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Additional Information

Publisher
Black Dog & Leventhal
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Published on
May 20, 2011
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Pages
256
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ISBN
9781603762397
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Features
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Language
English
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Genres
Nature / Animals / Insects & Spiders
Science / Life Sciences / Zoology / Invertebrates
Technology & Engineering / Agriculture / Animal Husbandry
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Content Protection
This content is DRM protected.
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Read Aloud
Available on Android devices
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Eligible for Family Library

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C. Marina Marchese
From honey experts C. Marina Marchese and Kim Flottum comes this comprehensive introduction to the origin, flavor, and culinary uses of more than 30 varietals of honey, from ubiquitous clover to tangy star thistle to rich, smoky buckwheat

Like wine, cheese, coffee, and chocolate, honey has emerged as an artisanal obsession. Its popularity at farmers' markets and specialty food stores has soared as retailers are capitalizing on the trend. 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. As with wines, knowing the terroir of a honey varietal helps to inform an understanding of its flavor.

The book goes on to give a thorough course in the origins of more than 30 different honeys as well as step-by-step instructions, how to taste honey, describe its flavor and determine what other flavors pair best with a particular honey. Also included are simple recipes such as dressings, marinades, quick-and-easy desserts, and beverages.

Beautifully illustrated and designed, The Honey Connoisseur is the perfect book for foodies and locavores alike.

Praise for The Honey Connoisseur:



"Of all the near-perfect food we generally take for granted, honey suffers more than most (except for cheese). The Honey Connoisseur lays it all out on the table; Marina Marchese and Kim Flottum tell the whole story including its dark side in an eloquent style. The reader will never look at the honey jar the same way." -- Max McCalman, author of Mastering Cheese, Cheese: Connoisseur's Guide to the World's Best, and The Cheese Plate



"Eureka! This is the book I've been looking for. As a restaurateur who has traveled high and low in search of the world's finest wines, I have always respected the role terroir plays in creating and nurturing a region's culinary personality. Ever since I took up beekeeping, I've been on the hunt for the definitive guide to the essence of honey: how to taste it, which local factors influence its flavor, and most importantly for me, how to pair it with other ingredients like an expert." ?Julian Niccolini, Owner of The Four Seasons Restaurant, New York City

"With the authors' depth of knowledge, I cannot think of a better resource on honey. This book makes me want to bake with all the varieties. Finally, a honey bible! The Honey Connoisseur is truly a great book." ?John Barricelli, author of The Seasonal Baker and The Sono Baking Company Cookbook


"Marina Marchese and Kim Flottum's knowledge of this fascinating and increasingly popular subject is unparalleled. Together, they have composed the preeminent book about honey and its regional culinary food pairings." ?Nicholas Coleman, Chief Olive Oil Specialist, Eataly NYC

Ross Conrad
Today's beekeepers face unprecedented challenges, a fact that is now front-page news with the spread of "colony collapse disorder." Newly introduced pests like varroa and tracheal mites have made chemical treatment of hives standard practice, but pest resistance is building, which in turn creates demand for new and even more toxic chemicals. In fact, there is evidence that chemical treatments are making matters worse.

It's time for a new approach. Now revised and updated with new resources and including full-color photos throughout, Natural Beekeeping offers all the latest information in a book that has already proven invaluable for organic beekeepers. The new edition offers the same holistic, sensible alternative to conventional chemical practices with a program of natural hive management, but offers new sections on a wide range of subjects, including:

The basics of bee biology and anatomy Urban beekeeping Identifying and working with queens Parasitic mite control Hive diseases

Also, a completely new chapter on marketing provides valuable advice for anyone who intends to sell a wide range of hive products.Ross Conrad brings together the best "do no harm" strategies for keeping honeybees healthy and productive with nontoxic methods of controlling mites; eliminating American foulbrood disease without the use of antibiotics; selective breeding for naturally resistant bees; and many other detailed management techniques, which are covered in a thoughtful, matter-of-fact way.

Whether you are a novice looking to get started with bees, an experienced apiculturist looking for ideas to develop an integrated pest-management approach, or someone who wants to sell honey at a premium price, this is the book you've been waiting for.

Malcolm T. Sanford
C. Marina Marchese
From honey experts C. Marina Marchese and Kim Flottum comes this comprehensive introduction to the origin, flavor, and culinary uses of more than 30 varietals of honey, from ubiquitous clover to tangy star thistle to rich, smoky buckwheat

Like wine, cheese, coffee, and chocolate, honey has emerged as an artisanal obsession. Its popularity at farmers' markets and specialty food stores has soared as retailers are capitalizing on the trend. 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. As with wines, knowing the terroir of a honey varietal helps to inform an understanding of its flavor.

The book goes on to give a thorough course in the origins of more than 30 different honeys as well as step-by-step instructions, how to taste honey, describe its flavor and determine what other flavors pair best with a particular honey. Also included are simple recipes such as dressings, marinades, quick-and-easy desserts, and beverages.

Beautifully illustrated and designed, The Honey Connoisseur is the perfect book for foodies and locavores alike.

Praise for The Honey Connoisseur:



"Of all the near-perfect food we generally take for granted, honey suffers more than most (except for cheese). The Honey Connoisseur lays it all out on the table; Marina Marchese and Kim Flottum tell the whole story including its dark side in an eloquent style. The reader will never look at the honey jar the same way." -- Max McCalman, author of Mastering Cheese, Cheese: Connoisseur's Guide to the World's Best, and The Cheese Plate



"Eureka! This is the book I've been looking for. As a restaurateur who has traveled high and low in search of the world's finest wines, I have always respected the role terroir plays in creating and nurturing a region's culinary personality. Ever since I took up beekeeping, I've been on the hunt for the definitive guide to the essence of honey: how to taste it, which local factors influence its flavor, and most importantly for me, how to pair it with other ingredients like an expert." ?Julian Niccolini, Owner of The Four Seasons Restaurant, New York City

"With the authors' depth of knowledge, I cannot think of a better resource on honey. This book makes me want to bake with all the varieties. Finally, a honey bible! The Honey Connoisseur is truly a great book." ?John Barricelli, author of The Seasonal Baker and The Sono Baking Company Cookbook


"Marina Marchese and Kim Flottum's knowledge of this fascinating and increasingly popular subject is unparalleled. Together, they have composed the preeminent book about honey and its regional culinary food pairings." ?Nicholas Coleman, Chief Olive Oil Specialist, Eataly NYC

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