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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.

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In the last decade, the celebration of organic foods, farmer's markets, and artisanal producers has dovetailed with a renewed passion for wild delicacies. On the forefront of this movement is longtime "huntress" Connie Green, who sells her gathered goods across the country and to Napa Valley's finest chefs including Thomas Keller and Michael Mina.

Taking readers into the woods and on the roadside, The Wild Table features more than 40 wild mushrooms, plants, and berries- from prize morels and chanterelles to fennel, ramps, winter greens, huckleberries and more. Grouped by season (including Indian Summer), the delectable recipes - from Hedgehog Mushroom and Carmelized Onion Tart and Bacon-Wrapped Duck Stuffed Morels, to homemade Mulberry Ice Cream - provide step-by-step cooking techniques, explain how to find and prepare each ingredient, and feature several signature dishes from noted chefs. Each section also features enchanting essays capturing the essence of each ingredient, along with stories of foraging in the natural world.

The Wild Table is an invitation to the romantic, mysterious, and delicious world of exotic foraged food. With gorgeous photography throughout, this book will appeal to any serious gatherer, but it will also transport the armchair forager and bring to life the abundant flavors around us.

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Are you weary of trying to get your children to eat something —anything — other than macaroni and cheese and chicken nuggets? Tired of worrying about their nutrition and struggling with them at every meal? The Cleaner Plate Club comes to the rescue. Authors Beth Bader and Alison Benjamin offer easy recipes and expert advice to help you find ways to get your kids to eat non-processed food and — guess what? — enjoy it! Their fresh ideas will help you present foods that are appealing to kids, eliminate food waste, and finally quit worrying about what your children eat. A must-have for any mom or dad, The Cleaner Plate Club is a recipe for healthier kids and happier parents.

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Part cookbook — with more than 120 enticing recipes — part culinary history, part inquiry into the evolution of an industry, Milk is a one-of-a-kind book that will forever change the way we think about dairy products.

Anne Mendelson, author of Stand Facing the Stove, first explores the earliest Old World homes of yogurt and kindred fermented products made primarily from sheep’s and goats’ milk and soured as a natural consequence of climate. Out of this ancient heritage from lands that include Greece, Bosnia, Turkey, Israel, Persia, Afghanistan and India, she mines a rich source of culinary traditions.

Mendelson then takes us on a journey through the lands that traditionally only consumed milk fresh from the cow — what she calls the Northwestern Cow Belt (northern Europe, Great Britain, North America). She shows us how milk reached such prominence in our diet in the 19th century that it led to the current practice of overbreeding cows and overprocessing dairy products. Her lucid explanation of the chemical intricacies of milk and the simple home experiments she encourages us to try are a revelation of how pure milk products should really taste.

The delightfully wide-ranging recipes that follow are grouped according to the main dairy ingredient: fresh milk and cream, yogurt, cultured milk and cream, butter and true buttermilk, fresh cheeses. We learn how to make luscious Clotted Cream, magical Lemon Curd, that beautiful quasi-cheese Mascarpone, as well as homemade yogurt, sour cream, true buttermilk and homemade butter. She gives us comfort foods such as Milk Toast and Cream of Tomato Soup alongside Panir and Chhenna from India. Here, too, are old favorites like Herring with Sour Cream Sauce, Beef Stroganoff, a New Englandish Clam Chowder, and the elegant Russian Easter dessert, Paskha. And there are drinks for every season, from Turkish Ayran and Indian Lassis to Batidos (Latin American milkshakes) and an authentic hot chocolate. This illuminating book will be an essential part of any food lover’s collection and is bound to win converts determined to restore the purity of flavor to our milk.

Recommended Product for Wiser Living: Today, more than ever before, our society is seeking ways to live more conscientiously. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, Mother Earth News is recommending books and products to readers. For more than 40 years, Mother Earth News has been North America's "Original Guide to Living Wisely," creating books and magazines for people with a passion for self-reliance and a desire to live in harmony with nature.

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Organic food is synonymous with premium quality, the deepest, richest taste, conscientious farming, and optimum health. It’s what we need to feed our kids, what we deserve to feed ourselves. And no one is doing more to popularize organic food than author Myra Goodman in Food to Live By.

A dazzling full-color cookbook, Food to Live By offers an utterly appealing, new casual style of cooking based on using the best ingredients, organic or otherwise. Easy to prepare, the more than 260 recipes make a deliciously persuasive case for using flavorful, fresh, organic foods as often as possible.

Take the Sweet Corn Chowder, which uses not only corn kernels for the soup, but also the stripped cobs to make a rich, herb-scented broth. Or Ginger Carrot Soup, which proves how even familiar vegetables take on a whole new intensity and character when raised organically. Plus, throughout are Farm-Fresh Ingredient boxes — on sorrel, corn, asparagus, artichokes — cooking and shopping tips, and health notes.

About the authors:

Myra Goodman and her husband, Drew, founded Earthbound Farm in 1984. She's been creating her own recipes and cooking with their organic food ever since their first raspberry crop.

Linda Holland is a California-based food writer whose pieces have appeared in The New York Times and Gourmet.

Pamela McKinstry is the consulting chef of Earthbound Farm; previously, she owned and operated several restaurants on Nantucket.

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The South's favorite grain is gaining popularity throughout the country as today's top chefs and home cooks reinvent this simple, satisfying grain into Glorious Grits. Inspired by an Alabama family whose gristmill supplies organic grains to top chefs across the country, Glorious Grits will appeal to both beginning and expert cooks wanting to tease the palate as well as add healthy whole grains to their diets. Enjoy a taste of the South with more than 100 fresh, flavorful recipes for stone-ground grits, cornmeal and polenta.

From breakfast to lunch to dinnertime and dessert, Glorious Grits offers spectacular possibilities for putting whole-grain goodness on the table.

About the author:

Susan McEwen McIntosh knows her grits! Born and raised in the South, McIntosh worked for several years with the food staff of Southern Living magazine. She's watched as her brother produced grits, cornmeal and polenta from organic corn in his busy gristmill. After talking with notable chefs from coast to coast, she knows the secrets of transforming old-fashioned grits into new and sophisticated dishes. Now this registered dietitian and author of the first Cooking Light® Cookbook combines her knowledge of nutrition with a passion for cooking to present creative grits, cornmeal and polenta recipes for Southern food enthusiasts across the country.

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Sensational Stevia Desserts has 82 fantastic low-carb desserts and variations to help you take sugar and artificial sweeteners out of dessert preparation forever by using stevia, an all-natural alternative. Whether you’re diabetic, on a low-carb or candida diet, hypoglycemic, or simply watching your sugar and artificial sweetener intake, this book is for you.

A natural alternative to sugar, aspartame, saccharin and sucralose, stevia makes desserts delicious, low-carb and lower in calories, without sacrificing flavor.

Author and former stevia business owner Lisa Jobs has perfected these dessert recipes and stresses more natural, healthy ingredients, reducing sugar intake and eliminating the need for artificial sweeteners. For the past 10 years, Lisa Jobs has developed and tested hundreds of stevia dessert recipes. Now, with the creation of Sensational Stevia Desserts, she is sharing them with you!

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Spice rubs and herb blends are some of the hottest elements of today's healthful cooking. Here are more than 100 tasty recipes from herb shops and herb farms across North America.

Why not add Kate's Savory Seasoning, Taos Lightning Chili Powder, and Fanny Couch's Pungent Curry Powder to the oregano and basil already on your herbal spice rack? Jazz up your family's favorite soups, salads, meats, vegetables and desserts with one of these homemade blends developed by specialty herb shops.

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First make dozens of vinegars with recipes that feature various herbs, spices, vegetables and flowers. Then put your vinegars to flavorful use in more than 100 recipes for everything from appetizers to entrees.

This book covers it all, including directions for buying, making and flavoring inexpensive, easy-to-make vinegars. There are recipes for using flavored vinegars and step-by-step instructions for growing flavorful herbs indoor and out. Also, gift packaging ideas and customized labels and household uses and hints for more than 100 home uses for vinegar.

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Jekka McVicar — whom Jamie Oliver dubbed the "queen of herbs" — has assembled a special collection of her top-50 favorite herbs. Each herb is described in detail, including its Latin and common names as well as:

• Its botanical features and varieties
• A history of the herb in cooking
• How to harvest and use the herb
• Non-culinary uses
• The most important and useful varieties of that herb
• Suggestions for using excess harvest

• Salads
• Sandwiches
• Stews
• Beverages
• Desserts
• Meat
• Poultry
• Seafood dishes
• Condiments and sauces