Honey, I'm Homemade
Sweet Treats from the Beehive across the Centuries and around the World
Why a honey recipe book? Because nothing could be sweeter!
Honey, I'm Homemade: Sweet Treats from the Beehive across the Centuries and around the World showcases a wealth of recipes for cookies, breads, pies, puddings, and cakes that feature honey as an essential ingredient. Noted entomologist May Berenbaum also details the fascinating history of honey harvesting and consumption around the world, explains the honey bee's extraordinary capacity to process nectar into concentrated sweetness, and marvels at honey's diverse flavors and health benefits.
Honey is a unique food because of its power to evoke a particular time and place. Every time it is collected from a hive, honey takes on the nuanced flavors of a particular set of flowers--clover, orange blossoms, buckwheat, or others--at a certain point in time processed and stored by a particular group of bees. Honey is not just a snapshot of a time and place--it's the taste of a time and place, and it lends its flavors to the delectable baked goods and other treats found here.
More than a cookbook, Honey, I'm Homemade is a tribute to the remarkable work of Apis mellifera, the humble honey bee whose pollination services allow three-quarters of all flowering plant species to reproduce and flourish. Sales of the book will benefit the University of Illinois Pollinatarium--the first freestanding science outreach center in the nation devoted to flowering plants and their pollinators.
Because so much depends on honey bees, and because people have benefited from their labors for millennia, Honey, I'm Homemade is the perfect way to share and celebrate honey's sweetness and delight.
To order online:
To order by phone:
(800) 621-2736 (USA/Canada)
(773) 702-7000 (International)
May R. Berenbaum
Recipes, Techniques, Obsession
Dining in the Great Courts of Late Renaissance Europe
The Winery Boom in the Heartland
James R. Pennell
How Corn Shaped the U.S. Heartland
Food, Friendship, and Inequality
Alice P. Julier
Food, Family, and Community in New York City
A Cultural History of Food in Singapore
Edited by Carol Mighton Haddix, Bruce Kraig, and Colleen Taylor Sen
Building Democracy One Meal at a Time
Janet A. Flammang
The Cutthroat Food Fight that Revolutionized Cooking
The World of Taste in Early Modern Europe
Viktoria von Hoffmann
Two Centuries of Midwest Foodways
Ellen F. Steinberg and Jack H. Prost
The New Deal Search for America's Food