Honey, I’m Homemade: Sweet Treats from the Beehive Across the Centuries and Around the World

Honey, I’m Homemade: Sweet Treats from the Beehive across the Centuries and around the World showcases a wealth of recipes for biscuits, breads, pies, puddings, and cakes that feature honey as an essential ingredient. Collecting recipes from hundreds of cookbooks, 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 flavours and health benefits. 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 Pollinatariumothe first freestanding science outreach centre in the US devoted to flowering plants and their pollinators. Because so much depends on honey bees, and because people have benefited from their labours for millennia, Honey, I’m Homemade is the perfect way to share and celebrate honey’s sweetness and delight. 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; and Bugs in the System: Insects and Their Impact on Human Affairs