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Honey was the first sweetener, predating sugar by hundreds of years. But as well as its noted culinary uses, honey has long been valued in folk remedies for its unique properties. This new book presents in one special volume not only a fascinating history of honey, but also a practical guide to it's uses.
Fortnum & Mason: Honey & Preserves provides readers with an irresistible collection of recipes using honeys, jams, marmalades, chutneys and other preserves.
Straight from the kitchen of Honey & Co., home of fragrant and big-hearted Middle Eastern cuisine, Honey & Co.: Food from the Middle East is the brand new cookbook from one of London's best-loved new restaurants.
In Flavours of Greece, Rosemary Barron provides over 250 regional and national speciality recipes, from the olives, feta and seafood of mezes to delicate lemon broths, grilled meats and fish and honey pastries.
A guide to Greek cooking, where the author shows you how to cook the best vegetables with a drizzle of olive oil, a squeeze of lemon and a sprinkling of oregano. It shows you how to infuse creamy yoghurt with succulent, sweet honey or seasonal dishes such as spring lamb roasts or a winter pork casserole.