Peppler, the former food editor at Tasting Table and a contributor to publications including The New York Times, Bon Appetit, and Real Simple, used to hate honey. The scales fell from her eyes when she encountered a jar of freshly harvested honey on a working farm, and since that point she has embraced single-varietal and specialty honeys with enthusiasm. Her handsome little book in the Short Stack series of ingredient celebrations offers a guide to some of the most commonly available better honey types and a clutch of imaginative recipes which encompass a spicy honey butter suited for dressing popcorn, a fried fish sandwich incorporating a honeyed slaw, and several honey-based cocktails.
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