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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.
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.
Drawing on the author's background in the biological sciences, this title illustrates the many ailments that honey can help alleviate, including IBS and gastric ulcers, and argues it is essential for healthy living - boosting the immune system and helping prevent certain diseases.
Fortnum & Mason: Honey & Preserves provides readers with an irresistible collection of recipes using honeys, jams, marmalades, chutneys and other preserves.
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.
Kweep! When the alarm squeal sounds it must be a job for Captain Peter Porker and the Pigs in Planes. There's an emergency somewhere in Animal Paradise and the hogs are bound for Bear Island - where all the bears seem to have vanished. Ruthless businessman Mr Sweetie is stirring up trouble at the honey farm -
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.