Honey is a collection of recipes that showcase the sweet, rich, and sunny-colored delight made by nature’s hardest worker—the bee.

Honey is a natural whole food that can be used in many different dishes and enjoyed in a variety of ways—this book introduces you to the countless possibilities of nature's sweetest natural ingredient.

Honey can be used to great effect to add moisture and color to breads and baked goods; enhance the texture and depth of flavor in sauces and preserves; provide balance and an unexpected counterpart to savory side and main dishes such as roasts and seafood; and add its trademark understated sweetness to confections and desserts.

In addition to featuring general guidelines on how to substitute honey for white sugar in all kinds of dishes, Honey also offers a wealth of information about the key ingredient. You'll learn about why bees are so essential to our ecosystem, the most common varietals of honey and their characteristics, and how to use honey to create brines that enhance the savory flavor of meats before roasting, smoking, or barbecuing. And if that's not enough, you'll even learn how to make your own honey throat lozenges.

Angelo Prosperi-Porta has worked in some of Canada’s best fine-dining hotels and restaurants on Vancouver Island and in Whistler. In 1999, he and his partner, Ina Haegemann, opened Angelo’s Cooking School at Cooper’s Cover in Sooke, BC. His first book, Flavours of Coopers Cove Guesthouse, won multiple awards. His second cookbook, Honey: Everday Recipes for Cooking and Baking with Nature’s Sweetest Secret Ingredient, touches on the plight of bees in the world today and suggests a few tips all people can do to help bees thrive and produce more honey.

Angelo Prosperi-Porta's profile page

Angelo Prosperi-Porta explains to the Sooke News Mirror how he got started cooking and baking with honey and how the Honey cookbook was born.

"How do we save the bees? Well, we could plant flowers, avoid pesticides and adopt-a-hive from one of the many community programs proliferating across North America. Or we could eat, shop and spend the spread of this deadly disorder into submission ... Angelo Prosperi-Porta’s Honey: Everyday Recipes for Cooking and Baking with Nature's Sweetest Secret Ingredient is bound to be the hottest cookbook release of the summer." —View the Vibe Magazine

"If you don’t own a honey cookbook, I’d recommend this one for starters. If you do, graduate to this one." —Bee Culture

"Not only is Honey food for the belly, it also provides food for thought." —St. Albert Gazette

The July issue of Powell River Living shares some background information about the chef and his newest cookbook.

Angelo Prosperi-Porta chatted with Steven Nicholle at the Hospitality Industry News Network about “Honey?, bees, and delicious recipes. Tune in November 16 to listen live.

"If your honey usage is limited to sweetening tea, that will change when you have a copy of this well-crafted book." —Times Colonist

Angelo Prosperi-Porta explains to the Powell River Peak that “Without bees we probably wouldn’t have about a third of the fruits and nuts and vegetables and the sort of things that we use every day. One bee in its whole lifetime will produce about a teaspoon of honey. So to get a jar of honey, there’s a lot of little lifetimes in there.” —Powell River Peak

Try your hand at a few of Chef Propseri-Porta's recipes—scones, pan-fried trout, sorbetto, and hot chocolate—shared on Slow Food Canada.

"The book is beautiful [and] inspirational … If you thought there were no new ideas for cooking with honey, think again… and get Prosperi-Porta’s book!" —January Magazine