The acclaimed director shares a gorgeously photographed and “wonderfully thorough immersion in the world of bees and beekeeping” (Rowan Jacobsen, author of Fruitless Fall). The saying goes that without bees, humankind would only survive for four more years; these crucial pollinators are, indeed, worth more than honey. In his award-winning documentary More Than Honey, Markus Imhoof introduced audiences to the fascinating world of bees and the perils of Colony Collapse Disorder. Now Imhoof joins with nature writer Claus-Peter Lieckfeld to go deeper into the complex relationship between bees and humans. This book examines the history and current status of our relationship to and reliance on bees while exposing the human behaviors contributing to the decline of the bee population—a decline that could ultimately contribute directly to a world food problem. Illustrated with jaw-droppingly detailed photos of bees, More Than Honey is a fascinating, accessible overview of a species that is inextricably tied to our survival.
Lace St. Thomas operates Immaculate Perception, a hot Vegas firm that pairs wealthy clients with sexy female escorts. But when one of her most requested girls turns up dead, Lace knows she's in real danger. Renaming herself Honey Thomas, she flees to Atlanta to start a new life. But her past is not so easily left behind, and it will take everything Honey has to flip this bad-news script and fight to save everything she's worked for.
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 Platebr> "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
Many preachers steer clear of the Old Testament because they feel it is outdated in light of the New Testament and difficult to expound. On the other hand some preachers will preach from the Old Testament frequently but fail to handle it correctly, and end up preaching nothing but legalistic rules or symbolic lessons for our spiritual life. In this book, Christopher J. H. Wright encourages preachers not to ignore the Old Testament! It is the Word of God, it lays the foundation for our faith and it was the Bible that was read and used by Jesus. It is the first part of the great biblical story, from creation to new creation. And because it is the journey that leads to Christ, it is, in fact, part of our story too. Looking first at why we should preach from the Old Testament, the author then moves on to showing the reader how to handle different kinds of literature in it. He guides us through the History, Law, Prophets, Psalms and Wisdom Literature of the Old Testament. Interspersed with detailed checklists, suggested exercises and specimen sermons, this is a very practical handbook for anyone committed to authentic Biblical preaching.
