The Honey Connoisseur

Selecting, Tasting, and Pairing Honey with a Guide to More than 30 Varietals

C. Marina Marchese and Kim Flottum

From honey and honey-tasting experts C. Marina Marchese and Kim Flottum comes this comprehensive primer on the origin, taste, and culinary uses of more than 40 varietals of honey, from ubiquitous clover to tangy star thistle to rich, smoky buckwheat

“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

“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

“Of all the near-perfect foods 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 quite the same way.”
—Max McCalman, Maître Fromager, Artisanal Premium Cheese Center, NYC

“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

Like wine, cheese, coffee, and chocolate, honey has emerged as a culinary obsession. Its popularity at farmers markets and specialty food stores has soared as beekeepers and retailers are capitalizing on the trend. The Honey Connoisseur teaches everything they need to know about how to taste, select, and use an assortment of honeys.

The Honey Connoisseur includes engaging explanations and step-by-step instructions on the origins and flavors of more than 30 varietals of honey from Alfalfa to Ulmo, wine and cheese pairings, and as a bonus, several simple, delicious recipes featuring honey. After a brief explanation of how bees pollinate plants and produce honey, the authors introduce terroir, or the way soil, weather, and other natural phenomena can affect the taste of honey. As with wine, the terroir of a honey directly influences its character and flavor profile.

This beautifully illustrated book teaches foodies, locavores, and consumers everything they need to know to taste, select, and use a diverse assortment of honey.

C. Marina Marchese is changing the way people taste and use honey. She is a beekeeper, author, honey sommelier, and the visionary behind Red Bee® Artisanal Honey. Compelled by the philosophy of terroir and the diverse flavor profiles of honey determined by the type of nectar gathered by the honey bees, Marina launched a revolutionary collection of single-origin honeys under the Red Bee brand. Today, Marina sells her Red Bee® luxury honey to celebrity chefs, Relais & Chateaux restaurants, and fine cheese and artisan food shops all over the country. Marina is the founder of The American Honey Tasting Society, to protect the quality and character of this noble food and educate through her signature Honey Tasting Laboratory Workshops at venues like Mario Batali’s Eataly. The Food Network, The Four Seasons Restaurant, Stone Barns Center for Food & Agriculture, Murray’s Cheese Shop, Artisanal Premium Cheese Center, and The United Nations. > Red Bee Honey has been awarded the coveted Slow Foods “Snail of Approval” designation.

Kim Flottum received a degree in horticulture from UW Madison and, after, worked four years in the USDA Honey Bee Research Lab, studying pollination ecology. After that, he spent two years raising acres of fruits and vegetables, where bees played a large role. He brings this experience, plus nearly 30 years of writing and editing articles for beekeepers in the monthly magazine Bee Culture. He is the publisher of books on honey bee pests and diseases, marketing, queen production, beekeeping history, beginning beekeeping, and the classic industry reference, The ABC & XYZ of Bee Culture.

Available now from: