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Condition: Used: Good
Comment: A standard used book. Light wearing on edges and covers. May contain notes and or highlighting. Book only no other supplements.
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Honey, I'm Homemade: Sweet Treats from the Beehive across the Centuries and around the World Paperback – October 7, 2010

4.4 out of 5 stars 7 customer reviews

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Frequently Bought Together

  • Honey, I'm Homemade: Sweet Treats from the Beehive across the Centuries and around the World
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  • Cooking with Honey: Storey Country Wisdom Bulletin A-62
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  • Old Favorite Honey Recipes
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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.
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Product Details

  • Paperback: 184 pages
  • Publisher: University of Illinois Press; 1st Edition edition (October 7, 2010)
  • Language: English
  • ISBN-10: 025207744X
  • ISBN-13: 978-0252077449
  • Product Dimensions: 6.5 x 0.5 x 8 inches
  • Shipping Weight: 12.8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #1,005,232 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
Honey, I'm Homemade / 978-0-252-07744-9

I'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.
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By kt on March 20, 2014
Format: Paperback Verified Purchase
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.
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Format: Paperback Verified Purchase
I am enjoying this book very much. It has great information about honey. There are also great suggestions on how to cook with honey with lots of different foods. I will read and use this book many times.
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Format: Paperback
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.
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