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Editorial Reviews
About the Author
May Berenbaum is Swanlund Professor of Entomology at the University of Illinois at Urbana-Champaign. She is a Fellow of the American Academy of Arts and a member of the National Academy of Sciences. Her other books include Ninety-Nine Gnats, Nits, and Nibblers; Ninety-Nine More Maggots, Mites, and Munchers; Bugs in the System: Insects and Their Impact on Human Affairs; Buzzwords: A Scientist Muses on Sex, Bugs, and Rock 'N' Roll; and The Earwig's Tail: A Modern Bestiary of Multi-legged Legends.
Review:
4.5 out of 5
90.00% of customers are satisfied
5.0 out of 5 stars So many good recipes.
This is so full of amazing easy to make recipes from beginners to experts. I have made several and we have enjoyed all that I have made so far. I see this recipe book being passed down for years. I truly loved it! Raw honey has so many good benefits for you and never goes bad. Now the stuff you buy in the stores have expiration dates but real raw honey doesn't.
4.0 out of 5 stars Nice receipes
I have enjoyed this book. I have come to realize that no matter how you try to get away from white sugar, it isn't always possible. This book has great honey recipes, but some still have the need for some white sugar, so if you are trying to avoid it altogether...it won't happen.
5.0 out of 5 stars Cooking with honey
All of us who cook keep honey, and there has not been a really good recipe book devoted to the subject until now. As indicated in the title, the recipes are for the sweet tooth--cookies, cakes, etc. One can be sure that with the editorship of May Berenbaum, distinguished entomologist, that the recipes are proved trustworthy. Besides which, the book is fun to read, and the purchase benefits the Pollinitarium (pollinator exhibit)at the University of Illinois.
5.0 out of 5 stars Great recipes!
A great collection of recipes from around the world and fantastic background on bees and honey. I've made several of the goodies in this book and loved every one!
5.0 out of 5 stars Sweet Book
I haven't looked through this book all the way. What I've seen so far looks good so I'm sure I will be using it a lot in the near future.
3.0 out of 5 stars Sweet and informative dessert book... but lacking pictures
Honey, I'm Homemade / 978-0-252-07744-9I'm very fond of honey, and I particularly like to utilize it in baking, but I'm not especially proficient at "substituting" honey in recipes for other sweets. That's one reason why I'm glad to have read this cookbook - a good solid section is dedicated to the ways in which to substitute honey in traditional recipes without upsetting the balance of sweetness or moistness. The author, Berenbaum, writes smoothly and naturally about honey and her love affair with the sweet substance, and a good deal of the first part of this cookbook reads like a very interesting and informative study on honey and where it comes from.I was a little disappointed, however, upon getting to the recipes themselves. The "sweet treats" provided here are almost all the standard "cookies, cakes, and breads" fare, and while the recipes all seem very nice and worthwhile (with some very interesting "heirloom" recipes and the history behind them sprinkled in), the "cookies, cakes, and breads" fields weren't exactly lacking in honey-inspired courses already. Most of all, I was disappointed to see that the cookbook has no pictures at all, and I'm afraid that after having experimented in the kitchen for years, I just no longer see the "point" in a picture-less cookbook - more often than not, it's too difficult to understand the instructional nuances without a finished picture to let you mentally backwards-engineer the preparation steps, and it's difficult to browse for recipes when you have to read each one thoroughly just to see what the end result might look like.Overall, I think, if you have a desire to learn more about honey and how to naturally substitute it into recipes, there's a lot of helpful information here, along with some interesting (but picture-less) recipes. However, if you're just looking to satisfy a sweet tooth with some honey-inspired recipes, it might be more worthwhile to look for something with pictures that you can really browse through effectively.NOTE: This review is based on a free Advance Review Copy of this book provided through NetGalley.~ Ana Mardoll
5.0 out of 5 stars There were some great recipes that I will be trying
What I Loved: There were some great recipes that I will be trying. Also the tips they gave you to work with honey in the kitchen were extremely helpful!Some of my Favorite recipes (there are many more): Honey Wafers 3 egg whites ½ C honey 1 C graham cracker crumbs ½ C chopped pecans Beat egg whites in a large mixing bowl until stiff. Gradually beat in honey, stir in crumbs, and pecans. Drop dough by teaspoonful on well-greased cookie sheet. Bake at 300 degrees for 8 minutes, or until set and delicately browned. Honey Nut Brownies Note: If the brownies will be eaten immediately, use a combination of ½ C honey and ½ C brown sugar. ¼ C butter ½ C flour 2 oz bitter chocolate ½ t baking powder 1 C honey 1 C chopped nuts 2 eggs, beaten Melt butter and chocolate together, then stir in honey (see Note). Add eggs and stir to combine well. Sift flour and baking powder and stir into chocolate mixture. Add nuts. Bake at 300 degrees for 45 minutes. Pack brownies away in jar or bread box. Before serving, cut in strips about ½-inch wide and 2 inches long. Roll in powdered sugar if desired. First-Prize Honey Gingerbread This is the first-prize recipe from the honey gingerbread category of the Honey Culinary Competition at the 1934 State Fair. 1 C butter 3 C flour ½ C sugar 2 t baking soda ½ C honey 1 t cinnamon 1 C molasses 1 t cloves 3 eggs, beaten 2 t ginger 1 C buttermilk (or sour cream) pinch of salt Cream sugar, honey, molasses, and butter. Add eggs, and milk, and mix well. Sift together dry ingredients and add to creamed liquid ingredients, mixing until well blended. Pour into a greased and floured 9 by 9-inch pan. Bake at 350 degrees for 30 minutes, or until center tests done. Sopaipilla (Fried Puff-Bread) 1¾ C flour 2'3 C milk 2 t baking powder 2 C vegetable oil 1 T sugar honey 1 t salt cinnamon-sugar mixture 2 T shortening (1 t cinnamon per 1 T sugar) Combine dry ingredients in a large mixing bowl. Cut in shortening with pastry blender or fork until mixture resembles cornmeal. Add milk, mixing just until dough holds together in a ball. Turn out onto a lightly floured surface; knead gently about 1 minute, until smooth. Cover dough and let rest for 1 hour. Roll dough into a rectangle with floured rolling pin until 1'16 to 1'8-inch thick. Cut into 3-inch squares. Heat oil in a saucepan to 370-380 degrees. Drop a few pieces of dough at a time into the oil, turning at once so they will puff evenly. Turn back over and brown both sides. Drain on absorbent paper towels. Serve hot, drizzled with honey and sprinkled with cinnamon-sugar mixture.Honorable Mentions: Apple Honey Crisp, Honey Devil's Food Cake, Rum Cake, Refrigerator Apple PieWhat I Liked: The different ways that you can use honey and the future of honey. I really enjoyed reading this cookbookWho I Would Recommend it to: Anyone who loves honey and/or anyone who likes cooking with different ingredients.Author Website: University of Illinois PressReceived From: NetGalley
4.0 out of 5 stars I like it
A very good book full of delicious sweet treats, every recipe I've tried has been a success, they're fantastic, Honey nut brownies, flan de miel and French honey loaf are my favourites. I'm not giving it 5 stars because there's no photo and it uses shortening (which I, off course, substitute with butter).
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Honey, I'm Homemade: Sweet Treats from the Beehive across the Centuries and around the World
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