Like wine, cheese, coffee, and chocolate, honey has emerged as an artisanal obsession. Its popularity at farmers' markets and specialty food stores has soared as retailers are capitalizing on the trend. It is a food well worth understanding, but where to begin? Illustrated throughout, this guide teaches how to taste, select, and use more than 30 varietals of honey, from clover to tangy star thistle to rich, smoky buckwheat. After a brief explanation of how bees produce honey, C. Marina Marchese and Kim Flottum introduce the concept of terroir, the notion that soil, weather, and other natural phenomena can affect the taste of honey. Also included here are recipes for dressings, marinades, quick-and-easy desserts, and beverages.