Subtitle 60 Recipes to Infuse Sweet Heat into Your Favorite Foods

Ames Russell, Sara Quessenberry
Price $19.99 / £14.99
Description Description Hot honey elevates the flavor palate of any meal with its perfect union of sweet and spicy, and the Hot Honey Cookbook presents 60 mouthwatering recipes that show you all the ways you can incorporate this popular condiment into your favorite foods and drinks.
The condiment that’s getting all the buzz these days, hot honey enhances the flavor of any meal, and no one knows this better than Ames Russell, the founder of AR’s Southern Hot Honey. Fromdrizzling to incorporating hot honey into marinades, glazes, dressings, sauces, and cake batters, the 60 mouthwatering recipes in Hot Honey Cookbookinspired by Southern, Asian, and Latin flavors—are guaranteed to bring the sweet heat all day long, from breakfast to cocktails, including:
  • Bourbon Pecan Coffee Cake
  • Korean-Style Chicken Wings
  • Smoky Barbecue Ribs
  • Fried Squash Blossoms with Hot Honey and Oregano
  • Black Pepper Tofu
  • Shrimp and Grits
  • Tomato and Cucumber Salad with Grilled Halloumi
  • Hot Honey S’more Brownies
  • Strawberry-Rhubarb Cobbler

 With Hot Honey Cookbook showing all the ways you can enjoy this versatile condiment, you’ll only need to decide whether to choose mild or hot, or a little or a lot.
Format Paper Over Board 144 Pages
ISBN 9781631068485
Size6.55 in x 8.19 in / 166.37 mm x 208.03 mm
Published Date August 2nd, 2022
Ames Russell
When Ames Russell crafted his first batch of hot honey, he drew on the traditions of generations of Appalachian Russells who came before him. His grandfather (also named Ames) always placed a dish of honeycomb on his farm table for guests, imparting warmth and sweetness with his simple gesture. Ames distributed his first batch of hot honey to friends and family as Christmas gifts in 2015. His mixture of sweet clover and floral wildflower honeys with de árbol red chili peppers was such a hit that Ames eventually quit his day job to devote his life to honey. The results have been, well, sweet—and hot.

After over five years in business, AR’s Hot Southern Honey—sourced from Appalachian hives and produced in Richmond, Virginia—is flying off the shelves in over twenty-five states. Chefs love Ames’ hot honey so much that they buy it by the gallon, and food critics from Richmond Times-Dispatch, Food Channel, Virginia Living, and more sing AR’s praises. Currently, AR’s offers hot honeys, plain honeys, and even honey hot sauce and spicy honey peanut butter.
Sara Quessenberry

Sara Quessenberry is a cook, food stylist, recipe developer, and author. Sara co-wrote The Good Neighbor Cookbook, which was voted Best Books 2011: Cooking by Library Journal. She also collaborated on the New York Times best-seller The Can't Cook Book. She is currently the food/web director of, a website for beginner cooks. Her next collaboration with Seinfeld is Food Swings: 125+ Recipes to Enjoy Your Life of Virtue & Vice

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