Honey has the sweetest associations. Put a dab on your tongue and let its smooth sugars dissolve into a long hit of flavour and energy. It makes you think of summer days when bees buzz between flowers in the sunshine.

Made from nectar concentrated down to a sweet stickiness by tens of thousands of bees working together in the hive, honey can be found all over the world. 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 enhances meat and poultry, and works particularly well with nuts and fruits, cream and cheese, and herbs and spices.

Join award-winning author Hattie Ellis in the kitchen as she shares over 80 recipes covering meals throughout the day, snacks, sweets, puddings, sauces and drinks.

From Honeyed Chicken and Aubergine Biryani and Honey Sauce Vierge to Honey, Apple and Rosemary Jelly and Sicilian Honey Balls (Sfingi), Hattie explores different flavours and varieties of honey from around the world.

Spoonfuls of Honey also explains what to consider when buying and storing honey, gives tips on its use in your cooking, examines the benefits to your health and includes the role bees and honey play in nature.

Chapters include: What is Honey?; A-Z of honey; A-Z of honeybees; Honey in the kitchen; How to buy and store honey; How to taste honey; Honey and health; Honey and the natural world; Around the world in 90 pots. Recipe chapters include: Breakfast and brunch; lunch and supper; Snacks, sides and sauces; Teatime baking; Puddings; Preserves, Sweets and drinks

Mrs Samuelson was part of a movement in the 1920s and 30s for preserving English regional recipes before they were lost for ever. This book, published in 1937, was a fruit of that campaign. A number of the recipes printed here are from her own very large collection of cookery books. Others come from local manuscripts that were still to be found at that time in the libraries of the families for whom they were written, the most notable being Philadelphia Shoebridges manuscript cookery book of 1708. Sussex Pies and Sussex Pond Pudding (still a favourite today) are here, as well as Sussex Hogs Pudding, Tipsy Kent Squire and recipes from the Countess of Kents book of 1671. The range of ingredients is unusually wide, but adventurous cooks can still use most of these recipes today. This is the first reprint of this interesting title. It contains delightful period black and white drawings by Vincent Hill from the original book.

"We have chosen to ?ll our hives with honey and wax; thus furnishing mankind with the two noblest of things, which are sweetness and light." --Jonathan Swift (1667-1745)
"Sweetness and Light is the fascinating story of bees and honey from the Stone Age to the contemporary cutting edge; from Nepalese honey hunters to urban hives on the rooftops of New York City. Honey is nature in a pot, gathered in by bees from many different environments--Zambian rain forests, Midwestern prairies, Scottish moors, and thyme-covered Sicilian mountainsides, to name a few. But honey is much more than just a food, and bees are more than mere insects. The bee is the most studied creature on the planet next to man, and it and its products have been harnessed by doctors, philosophers, scientists, politicians, artists, writers, and architects throughout the ages as both metaphor and material.
In colorful, mellifluous language that delights and excites on every page, Hattie Ellis interweaves social history, popular science, and traveler's tales into a buzzing chronological narrative. She explores the mysterious ways of bees, such as how they can make up to twenty-four thousand journeys to produce a single pound of honey, and she takes the lid off the hive to reveal as many as a hundred thousand bees living and working together in total discipline.
Great thinkers throughout the centuries have been inspired by bees, from Aristotle to Shakespeare to Charles Darwin to Frank Lloyd Wright, echoing, at every stage, the wider scienti?c discoveries and philosophical movements that have changed our understanding of the world. The unfolding story of bees also transports us into broader areas of historicalexperience: from the Egyptian pharaohs' elaborate burial chambers in the pyramids, the medieval guilds, the berserk drunken rituals of mead drinking, and the Mormons' epic journey west to candlelight in churches, sealing wax, and feast and famine.
The bee existed long before man; without bees, the planet and its inhabitants would soon begin to die. This small insect, with a collective significance so much greater than its individual size, can carry us through past and present to tell us more about ourselves than any other living creature.

It's time to get back to simple home cooking. Mealtimes have become far too complicated. Award-winning food writer Hattie Ellis thinks it's time to rekindle our love for the simple One Pot meal: good food, great flavour, no fuss. Whether you want quick, tasty suppers, or leisurely weekend feasts, The One Pot Cook has 150 mouthwatering recipes to suit all tastes. These include family favourites such as Cottage Pie and Hot Pot; treats from distant shores such as Beef Rendang and Gumbo; and puddings to make the meal complete such as Apple Charlotte and Toffee Banana Tarte Tatin. So grab a pot, sharpen your knives and get ready to become a One Pot Cook.