دانلود کتاب Honey For Dummies

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Title Page
Copyright Page
Table of Contents
Introduction
About This Book
Foolish Assumptions
Icons Used in This Book
Beyond the Book
Where to Go from Here
Part 1 Honey, Give Me the Lowdown
Chapter 1 Dipping into Honey’s History and Its Importance Today
Introducing Discoscapa apicula — the World’s Oldest Bee?
Raising Bees in Ancient Egypt
Embalming with Honey and More
Discovering the World’s Oldest BeeHives
In Praise of Honey
Islam
Hinduism
Judaism
Buddhism
Christianity
Sikhism
Finding Honey in Literature and Folklore
Honey Bees Come to America
Honey Today: Celebrity Status
Chapter 2 Looking at How Honey Is Made and Harvested
Gathering Their Groceries
Understanding the Composition of Honey
Harvesting Honey: From Bee to Bottle
It’s all about timing
Driving the bees out of the honey supers
Removing the honey from the comb
Chapter 3 Appreciating the Different Styles of Honey
Walkin’ Talkin’ Honeycomb
Savoring Liquid Gold — Extracted Honey
Getting Chunky with Chunk Honey
Whipping Your Honey
What’s the Story on Honey Straws?
Part 2 Nutrition, Health, and Honey
Chapter 4 All About Apitherapy
Bee Venom
Bee Pollen
Royal Jelly
Propolis
Beeswax
Enjoying the Many Benefits of Honey
Cuts, burns, and scratches
Fixing sore throats and coughs
Getting the honey glow
Chapter 5 Making Honey Remedies at Home
Mixing Up Some Honey-Based Hair and Skincare Products
Honey-Based Elixirs
Part 3 Honey Varietals
Chapter 6 Discovering the World’s Top Honey Producers
1. China (500,000 tons)
2. Iran (112,000 tons)
3. Turkey (110,000 tons)
4. India (85,000 tons)
5. United States (81,000 tons)
1. North Dakota (19,000 tons)
2. South Dakota (19,000 tons)
3. Montana (7,000 tons)
4. California (6,850 tons)
5. Florida (5,950 tons)
6. Minnesota (3,905 tons)
7. Texas (3,700 tons)
8. Michigan (2,650 tons)
9. Idaho (1,650 tons)
10. Wisconsin (1,500 tons)
6. Russian Federation (70,000 tons)
7. Ukraine (66,500 tons)
8. Mexico (57,000 tons)
9. Brazil (42,400 tons)
10. New Zealand (23,000 tons)
Chapter 7 Getting to Know 50 Varietals of Honey
Learning about Varietal Honeys
1. Acacia
2. Ailanthus
3. Alfalfa
4. Avocado
5. Basswood
6. Bell Heather
7. Blackberry
8. Black mangrove
9. Blueberry Blossom
10. Borage
11. Buckwheat
12. Chestnut
13. Coriander
14. Cranberry Blossom
15. Dandelion
16. Eucalyptus
17. Fireweed
18. Gallberry
19. Goldenrod
20. Honeydew
21. Honeysuckle
22. Huajillo (pronounced wa-HE-yo)
23. Japanese Knotweed
24. Kāmahi (pronounced car-MY)
25. Kiawe (pronounced kee-AH-vay)
26. Kudzu
27. Lavender
28. Leatherwood
29. Ling Heather
30. Litchee
31. Macadamia
32. Manuka
33. Meadowfoam
34. Mesquite
35. Ōhi’a Lehua
36. Orange Blossom
37. Rapeseed
38. Raspberry
39. Rhododendron
40. Rosemary
41. Sage
42. Saw Palmetto
43. Star thistle/Knapweed
44. Strawberry tree
45. Sunflower
46. Thyme
47. Tulip poplar
48. Tupelo
49. Ulmo
50. Yellow Sweet Clover
A Word about Wildflower Honey
Chapter 8 All That Glistens Is Not Liquid Gold
Laundering Honey
Transshipping Honey
Removing Pollen to Conceal the Honey’s Origin
Blending Honeys
Cutting Honey
Intervention of Humans
Part 4 Becoming a Honey Tasting Expert
Chapter 9 Thinking Like a Honey Sommelier
Differentiating Taste and Flavor
Taste sensations
Flavor sensations
Other taste sensations
Are You a Supertaster?
The Nose Remembers
Describing What You Taste
Tuning Up Your Taste Buds and Sharpening Your Sniffer
Training your sense of taste
Refining your sense of flavor
Chapter 10 Knowing How to Taste Honey
Looking, Smelling, and Tasting: Sensory Analysis
Creating the Right Environment for Tasting
Making certain you are fresh and rested
Staying healthy
Fasting before tasting
Avoiding extraneous smells
Setting Up For Honey Tasting
Picking honeys to sample
Gathering your tasting tools
Getting organized using a tasting mat
Picking a palette cleanser
Writing Tasting Notes
Starting with a basic look-see
Determining liquid or solid
Discovering undesirable stuff
Evaluating clarity
Defining the Color of Honey
Smelling Your Honey
Profiling Honey Characteristics
Using the Aroma and Flavor Chart
Trigeminals
Determining the Honey’s “Finish”
Talking About Texture
Chapter 11 Taking the Terror Out Of Terroir
Capturing the Flavors of Local Foods
Ensuring quality standards
Certifying and protecting honeys
Influencing Nectar
Getting the Dirt on Honey (Geology)
Honey and Geography
Knowing What Weather Has to Do with It
Rain, rain don’t go away
Here comes the sun!
Chapter 12 Looking at What Can Go Wrong With Honey
Recognizing Defects
Burnt honey
The brood factor
Medico mayhem
Smoky stuff
Just one word — plastics!
Metal madness
Crossing Crystallization Defects
Incomplete crystallization
Crystal striping
Separation of honey
Knowing Why a Honey Tastes Like Beer
Part 5 Hey, Honey, Let’s Party
Chapter 13 Shopping for Your Honey
Knowing Where to Shop
Go straight to the source
Farm stands and farmers markets
Gourmet markets
Cheese shops
Deciphering Labels
Nutrition labels
True Source
Gluten-free
Vegan
Raw, natural, organic, all natural — Descriptors that mean nothing
GMO
Fair Trade Honey
Chapter 14 Brewing Honey Wine (Mead)
Discovering Mead’s Long History
Introducing Seven Types of Mead
Traditional mead
Sack mead
Hydromel
Bochet mead
Metheglin
Sack metheglin
Mead made with fruit juices
Getting the Necessary Mead-Making Equipment
Understanding Useful Mead-Making Terms
Chapter 15 Cooking with Honey
Chapter 16 Baking with Honey
Swapping Out Sugar for Honey
Checking Out Some Recipes
Chapter 17 Using Honey for Thirst-Quenching and Celebratory Beverages
Making Honey-Inspired Beverages
Mixing Honey-Based Cocktails
Gin
Tequila
Vodka
Scotch whisky
Whiskey (bourbon or rye)
Rum
Chapter 18 Pairing Honey with Cheese and Other Foods
Pairing Honey with Cheese
Understanding the dynamics of honey and cheese
It’s a matter of taste
Conjuring Creative Pairings
Choosing complementary duos
Considering that opposites attract
Taking texture into account
Staying local
Just go for it!
Considering Classic Pairings of Honey and Food
Chapter 19 Honey, Let’s Have a Party
Planning the Party
Deciding on the theme
Setting the mood
Assembling the Right Stuff
Developing Your Menu
Creating Honey Grazing Boards
Piloting Tasting Flights
Including Fun Honey Games
Trio tasting game
Honey spelling game
Show Friends How It Went
Part 6 The Part of Tens
Chapter 20 Ten Great Honey Festivals
Oregon Honey Festival, Ashland, Oregon
Philadelphia Honey Festival
NYC Honey Week, Rockaway Beach
Honey Bee Fest, New York
Sweet Bee’s Honey Festival, New York
Vermont’s Golden Honey Festival
Arizona Honeybee Festival, Phoenix
Michigan Honey Festival
Tennessee Honey Festival
Uvalde Honey Festival, Texas
Chapter 21 More Than Ten Frequently Asked Questions about Honey
What’s the best way to store honey once the jar has been opened?
Does honey ever spoil or go bad?
Why does my honey look like it has two different layers?
My honey has crystallized; can I get the honey liquid again?
What’s organic honey?
What’s the difference between Grade A and Grade B honey?
What accounts for the different colors and flavors of honey?
Why do honey bees make honey?
Is it true that eating local honey will relieve pollen-related allergies?
What does “raw” honey mean?
How can I test my honey for authenticity?
Why does honey from the same local beekeeper taste different sometimes?
Why shouldn’t you feed honey to a baby?
How many flowers must honey bees visit to make one pound of honey?
How much honey does a worker honey bee make in her lifetime?
What famous Scottish liqueur is made with honey?
What’s the U.S. per capita consumption of honey?
How many honey-producing colonies of bees are there in the United States?
Do all bees make honey?
Chapter 22 Ten Honeys for your Bucket List
The Most Expensive Honey in the World: Elvish
Most Sacred Honey: Sidr
Most-Difficult-to-Get Honey: Pitcairn Island
Most International Awards: Sourwood
Most Bitter Honey: Strawberry Tree Honey
Psychedelic Mad Honey: Deli Bal
Most Unique Texture: Ling Heather Honey
Volcanic Honey: Wenchi
Silkiest Honey: Ulmo Honey
Most Buttery Honey: Kāmahi
Part 7 Appendixes
Appendix A Glossary
Appendix B Helpful Honey Resources
Index
Supplemental Images
EULA