Sproutman's Kitchen Garden Cookbook: 250 flourless, Dairyless, Low Temperature, Low Fat, Low Salt, Living Food Vegetarian Recipes

by Steve Meyerowitz, Beth Robbins, Michael Parman (Illustrator)

Turn nuts, vegetable seeds, grains and beans into gourmet food! Sprouted breads, cookies, crackers, living soups, dressings, dips, spreads, sautes, alternative non-dairy milks, ice-creams, even sprouted pizza and bagels! Chapters on making sprout bread, food dehydrating, juicing, natural sodas, alternatives to dairy and salt, smart vegetarianism. Glossary of healthy foods. Includes Questions and Answers and seed resources. Over 150 illustrations, photos & Charts.

Genres: Cookbooks, Food

322 pages, Paperback

First published January 1, 1994

Reviews

[Lisa · Rating 5 out of 5]

I love this book. I know what to do with these sprouts now that I've grown them!

[Lee · Rating 4 out of 5]

A tad kooky-hippie, but, sperm-like sprout drawings aside, very informative.

[Cindy · Rating 1 out of 5]

I really wasn't at all impressed with this cookbook. Maybe its me, but I had anticipated some great vegetarian dishes and what I found was far too many things to do with sprouts.

[Aryne Hornsby · Rating 5 out of 5]

This book is exactly about what it says- sprouts. Lots of details on how to grow, and lots of helpful hints & tips. Plus, sprout recipes to get you going! :)

[Eldavo · Rating 4 out of 5]

A nice intro into various "real-food" types you can do yourself easily at home.
Covers sprouting, fermentation, dehydration,...

Could be a bit better structured perhaps