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The Natural Baker: A new way to bake using the best natural ingredients
From the author of Clean Cakes – trained patisserie chef Henrietta Inman – this is a beautifully-designed book that will appeal to bakers of all ages. While some of her recipes are gluten-free, refined sugar-free and/or dairy-free, this book focuses on the natural goodness of the ingredients Henrietta chooses and offers a naturally healthier option to most baking books. Bringing the author’s stunning eye for detail and patisserie expertise to bear, this gorgeous cookbook will offer approximately 80 baking recipes – sweet and savoury – using natural, wholesome and wholegrain ingredients.
This cookbook will comprises of approachable, delicious and natural recipes, which deliver on flavour but are also easy to follow. Furthermore, they are recipes that will nourish us as they are packed full of healthy, natural ingredients. Fresh produce, seasonal heritage fruit and vegetables will be given the chance to sing rather than being masked by too much sugar. The end results will taste amazing and do you good too!
This cookbook will comprises of approachable, delicious and natural recipes, which deliver on flavour but are also easy to follow. Furthermore, they are recipes that will nourish us as they are packed full of healthy, natural ingredients. Fresh produce, seasonal heritage fruit and vegetables will be given the chance to sing rather than being masked by too much sugar. The end results will taste amazing and do you good too!
176 pages, Hardcover
Published March 22, 2018
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Displaying 1 - 28 of 28 reviews
April 5, 2018
5 natural and wholesome stars to The Natural Baker! 🌟 🌟 🌟 🌟 🌟
I’ve been fortunate to review some stellar cookbooks lately, and The Natural Baker is no exception. It includes a nice mix of whole foods-based (not processed) recipes, some of which are vegan, more are vegetarian, and some that have meat.
All of the recipes are pictured in full color photos, and many are two page spreads! The photos are on a bright white, clean background (the focus was on the naturally colorful food), and they have an almost bucolic appearance, which I loved.
After going through the basics of wholesome baking, the book has sections for everything from breakfasts to desserts. It includes much more than just muffins and breads. The ingredients and steps are presented in a clear and concise manner.
I found myself bookmarking most every page, so here’s the short list of what I’m eager to try soon:
~Almond Apple Porridge (baked oatmeal): We eat baked oatmeal regularly because it’s easy to prep in advance, I can stuff it full of fruit, and it’s filling. This one looks like a fresh twist.
~Green Pea, Fava, and Feta Cakes: Oh my!
~Feta, Olive, and Rosemary Soda Rolls: Please don’t notice the feta theme here. I promise I’m not obsessed with feta or anything.
~Polenta, Kefir, Raspberry, Lemon, Coconut Cake with a Rasperry Yogurt Ripple: This sounds like a doozy, but the recipe looks easy enough to follow, and there’s kefir in it! In a cake!
~Pistachio Cranberry Cardamom Sables
~Tahini Honey Tiffin with Figs: These look like brownies! With tahini!
~Coconut Oat Biscuits (Cookies)
~Pumpkin Spinach Ricotta Pie: YES!
~Millet Sweet Potato Kale Cakes with a Sunflower Seed Crust
~Plum Blackberry Blueberry Crumble with Lemon Syrup
So, some of the above may sound “fancy schmancy,” but the recipes seem straight forward and not as strenuous as baking can typically be. I will make sure to update once I’ve tried a few things. Overall, I’m impressed with this cookbook’s presentation and content, and super excited to try some of these adventurous and delicious-sounding recipes!
Thank you to Henrietta Inman, Jacqui Small/Quarto, and Netgalley for the ARC. The Natural Baker is available now!
I’ve been fortunate to review some stellar cookbooks lately, and The Natural Baker is no exception. It includes a nice mix of whole foods-based (not processed) recipes, some of which are vegan, more are vegetarian, and some that have meat.
All of the recipes are pictured in full color photos, and many are two page spreads! The photos are on a bright white, clean background (the focus was on the naturally colorful food), and they have an almost bucolic appearance, which I loved.
After going through the basics of wholesome baking, the book has sections for everything from breakfasts to desserts. It includes much more than just muffins and breads. The ingredients and steps are presented in a clear and concise manner.
I found myself bookmarking most every page, so here’s the short list of what I’m eager to try soon:
~Almond Apple Porridge (baked oatmeal): We eat baked oatmeal regularly because it’s easy to prep in advance, I can stuff it full of fruit, and it’s filling. This one looks like a fresh twist.
~Green Pea, Fava, and Feta Cakes: Oh my!
~Feta, Olive, and Rosemary Soda Rolls: Please don’t notice the feta theme here. I promise I’m not obsessed with feta or anything.
~Polenta, Kefir, Raspberry, Lemon, Coconut Cake with a Rasperry Yogurt Ripple: This sounds like a doozy, but the recipe looks easy enough to follow, and there’s kefir in it! In a cake!
~Pistachio Cranberry Cardamom Sables
~Tahini Honey Tiffin with Figs: These look like brownies! With tahini!
~Coconut Oat Biscuits (Cookies)
~Pumpkin Spinach Ricotta Pie: YES!
~Millet Sweet Potato Kale Cakes with a Sunflower Seed Crust
~Plum Blackberry Blueberry Crumble with Lemon Syrup
So, some of the above may sound “fancy schmancy,” but the recipes seem straight forward and not as strenuous as baking can typically be. I will make sure to update once I’ve tried a few things. Overall, I’m impressed with this cookbook’s presentation and content, and super excited to try some of these adventurous and delicious-sounding recipes!
Thank you to Henrietta Inman, Jacqui Small/Quarto, and Netgalley for the ARC. The Natural Baker is available now!
April 20, 2018
I love cookbooks that give alternatives when you have allergies or intolerances. And Henrietta Inman encourages you to adapt her recipes with local and seasonal products. It's a really good cookbook, I want to try a LOT of recipes, like Feta, olive and rosemary soda bread roll (yummy) or Honey and walnut tart with wholegrain oat pastry. The pictures are gorgeous. It's a beautiful and practical book to have in your kitchen!
Thanks to the publisher for my e-copy through NetGalley.
Thanks to the publisher for my e-copy through NetGalley.
April 26, 2018
Unique ingredients, simple recipes and beautiful photos make up this gorgeous cookbook. While my family eats fairly whole and healthy most of the time, this cookbook will become a staple in our house for it's twist on every day baking. Various flours (almond, coconut, rye, spelt) and natural sweeteners (honey, figs, maple syrup) are used in places of wheat flour and refined sugar, and the recipes include variations according to diet and taste. I'm looking forward to cooking my way through this book!
Thank you Netgalley and Quarto Publishing Group for a copy of this book in exchange for a review.
Thank you Netgalley and Quarto Publishing Group for a copy of this book in exchange for a review.
June 10, 2018
I have gone through my fair share of recipe books recently. It is not that I immediately set to work on trying to recreate the magic so tastefully depicted within the pages but I still have a partiality for them. They are for those imaginary future instances when I would dazzle those even more imaginary visitors with delicacies. This particular book though puts something more attainable within my reach.
This is a book with baking recipes for different meals of the day with varying amounts of complexities and although I am a vegetarian, there are ample options provided for me. Most of the ingredients are basic but the combinations relatively unique. The pictures do need to be mentioned though a lot of painstaking effort seems to go into the photographs of food books of late. The presentation of each recipe with a few tidbits of information made it time spent reading this ARC enjoyable. It is the kind of book I would gift a baking enthusiast who wants to cook for the slightly out of ordinary flavours.
For other unrelated reviews: www.superfluousreading.wordpress.com
This is a book with baking recipes for different meals of the day with varying amounts of complexities and although I am a vegetarian, there are ample options provided for me. Most of the ingredients are basic but the combinations relatively unique. The pictures do need to be mentioned though a lot of painstaking effort seems to go into the photographs of food books of late. The presentation of each recipe with a few tidbits of information made it time spent reading this ARC enjoyable. It is the kind of book I would gift a baking enthusiast who wants to cook for the slightly out of ordinary flavours.
For other unrelated reviews: www.superfluousreading.wordpress.com
April 20, 2018
If the ingredients used in The Natural Baker by Henrietta Inman from Quatro Publishing Group-jacqui small, are unfamiliar to you please don't let that scare you away from this gem of a cook book featuring healthier for you recipes. The book has beautiful pictures, even some step by step pictures and good, easy, intriguing recipes. The recipes include some gluten-free, some refined sugar-free and some dairy-free feature wholesome ingredients. You'll find recipes using einkorn, emmer and spelt, which are ancient varieties of wheat so not perfect for gluten free but a good choice for those avoiding modern wheat. There are recipes with wholegrain rye flour which is lower in gluten than wheat and spelt. Recipes with coconut flour, almond flour, rice flour, oat flour and more for gluten-free choices. Honey, coconut sugar, and maple syrup are some of the alternative less processed sugars used. Wait. Don't let those ingredients scare you. I live 3 hours from the nearest Whole Foods and I can easily find these ingredients in my very rural area and they are just as tasty and easy to work with as wheat flour and refined white sugar. The recipes Ms Inman presents are the kind you want to try, not the hippie dippie things no one would ever what to eat.
As with just about any Quarto cook book this is beautiful, useful and the kind of book you want to have on your bookshelf.
Thank you Henrietta Inman, Quarto Publishing Group-jacqui small and NetGalley for the opportunity to read this in exchange for an honest review.
As with just about any Quarto cook book this is beautiful, useful and the kind of book you want to have on your bookshelf.
Thank you Henrietta Inman, Quarto Publishing Group-jacqui small and NetGalley for the opportunity to read this in exchange for an honest review.
April 19, 2018
I learned so much from this book! I do my best to follow an all natural cooking style and I've never heard of einkorn and emmer (two ancient varieties of wheat) and I appreciated how the author described why things go into baking (science, but for the lay person). The baking tips & techniques were super helpful as well - it helps me to understand why ingredients go together for baking; and not many cook books that I've reviewed contain this information. The recipes are inventive and interesting (green pea, broad bean and feta cakes with mint; polenta, kefir, coconut, raspberry and lemon cake with raspberry ripple yogurt cream), the photos are beautiful and the instructions are detailed. They could have been a bit more simplified for me, but maybe that would affect the recipe? Overall, a great resource to have!
April 13, 2018
As the old saying goes "you first eat with the eyes" this book just wants you to eat everything. The food is simple fair but luscious at the same time. Utilising fresh and raw ingredients, the results are just gorgeous. There is something for everyone, no matter what taste or dietarian requirement, and the recipes are easy to follow. There are so many recipes that I want to try - I am going to be really happy for a long time.
May 29, 2018
A gorgeous book! It's a little bit fancy but also wholly approachable, my favorite mix in a cookbook. I am so eager to try some recipes... I bet I bookmarked two dozen.
I received a review copy from NetGalley. All opinions are my own.
I received a review copy from NetGalley. All opinions are my own.
April 27, 2018
The Natural baker is a lovely cookbook using alternatives such as Flours (using wholegrain wheat), sugar (honey or light brown muscovado) and,tries to use local produce where possible. Explains the core ingredients and what they are and does the same with magic ingredients - they add texture and flavour to make the recipe "wow'.
The book begins with chapters on an Introduction, Core & Magic Ingredients, Baking Tips, Equipment and Techniques
The main chapters: covers Breakfasts, Bread & Crackers, Cakes & Biscuits (Cookies), Lunches & Suppers and Desserts & Puddings.'.
Each recipe comes with imperial and metric measurements, beautiful colour photography.
I received this book from netgalley in return for a honest review.
The book begins with chapters on an Introduction, Core & Magic Ingredients, Baking Tips, Equipment and Techniques
The main chapters: covers Breakfasts, Bread & Crackers, Cakes & Biscuits (Cookies), Lunches & Suppers and Desserts & Puddings.'.
Each recipe comes with imperial and metric measurements, beautiful colour photography.
I received this book from netgalley in return for a honest review.
April 23, 2018
Stemming from the author’s Suffolk roots, using fresh farm ingredients and growing with experimentation, The Natural Baker cookbook was born. These recipes are designed to be used with fresh, natural ingredients without additives, preservatives, or colorings.
In the brief introduction to the book, the author indicates that the chapters for the recipes are merely a guideline. She suggests that some of the breakfast recipes may work well at lunch and the desserts recipes may work for breakfast etc. Encouraging adaptation, the author continues on to suggest creating the recipe as written the first time and then adapting it to your own tastes next time.
Core Ingredients are also discussed in the introduction giving you the background on the various staples you will need and use. Next are Magic Ingredients, those that give an extra wow factor. Baking Tips and Techniques which are used throughout the book are also discussed along with Equipment and Storage/Freezing requirements.
Recipes are split up into five categories:
Breakfasts
Breads & Crackers
Cakes & Biscuits (Cookies)
Lunches & Suppers
Desserts & Puddings
It’s recipe category also comes with its own introduction. This includes some tips and suggestions as well.
Each of the recipes has a brief description, serving size, and some also offer variations. The author’s English roots were showing when I was reading one of the recipes that called for several “knobs“ of butter. My Canadian roots were showing when I did not understand how much a “knob” was. Thank goodness for Google.
Each of the recipes is beautifully photographed. I think it is so important to know what the final product will look like once you’re done. While the recipes have several ingredients each, they do seem to be fairly straightforward. There are not a lot of “recipes in recipes” to complicate things.
Some of the more complicated recipes also include step-by-step photographs to help. This could come in very useful if you’ve never made that kind of recipe before.
Excellent Variety And Unique Recipes
While you may have heard of the basic recipe before, the flavor combinations for many of these recipes are unique. There are many classic recipes with interesting ingredients included.
If you can make it through this book without wanting to go directly to your mixer and start working on something new, you have much more willpower than I. There are too many beautifully created wonderfully flavorful recipes to be able to withstand the temptation.
See the full review and the recipe for Black Seed Oatcakes at The RecipesNow! Reviews And Recipes Magazine. This review is written in response to a complimentary copy of the book provided by the publisher in hopes of an honest review.
In the brief introduction to the book, the author indicates that the chapters for the recipes are merely a guideline. She suggests that some of the breakfast recipes may work well at lunch and the desserts recipes may work for breakfast etc. Encouraging adaptation, the author continues on to suggest creating the recipe as written the first time and then adapting it to your own tastes next time.
Core Ingredients are also discussed in the introduction giving you the background on the various staples you will need and use. Next are Magic Ingredients, those that give an extra wow factor. Baking Tips and Techniques which are used throughout the book are also discussed along with Equipment and Storage/Freezing requirements.
Recipes are split up into five categories:
Breakfasts
Breads & Crackers
Cakes & Biscuits (Cookies)
Lunches & Suppers
Desserts & Puddings
It’s recipe category also comes with its own introduction. This includes some tips and suggestions as well.
Each of the recipes has a brief description, serving size, and some also offer variations. The author’s English roots were showing when I was reading one of the recipes that called for several “knobs“ of butter. My Canadian roots were showing when I did not understand how much a “knob” was. Thank goodness for Google.
Each of the recipes is beautifully photographed. I think it is so important to know what the final product will look like once you’re done. While the recipes have several ingredients each, they do seem to be fairly straightforward. There are not a lot of “recipes in recipes” to complicate things.
Some of the more complicated recipes also include step-by-step photographs to help. This could come in very useful if you’ve never made that kind of recipe before.
Excellent Variety And Unique Recipes
While you may have heard of the basic recipe before, the flavor combinations for many of these recipes are unique. There are many classic recipes with interesting ingredients included.
If you can make it through this book without wanting to go directly to your mixer and start working on something new, you have much more willpower than I. There are too many beautifully created wonderfully flavorful recipes to be able to withstand the temptation.
See the full review and the recipe for Black Seed Oatcakes at The RecipesNow! Reviews And Recipes Magazine. This review is written in response to a complimentary copy of the book provided by the publisher in hopes of an honest review.
May 4, 2018
What I found interesting in this book is the fact that the cakes and bakes presented are actually good for you. Inman uses a lot of wholegrain and healthy ingredients, so that you can enjoy eating cake without worrying about the health effects of having too much sugar and fat.
I don't worry too much about high sugar and fat content as we mostly cook from scratch in my household and we have cake in moderation. I tend to bake once or twice a week. But now I have a child, I do worry more about what goes in his body, especially since, like me, he has a massive sweet tooth and loves chocolate (I swear I haven't seen a toddler eating 80% dark chocolate before, but he does...). However, I do like the idea of eating more wholesome foods, and putting it in a bake is a brilliant idea.
I'm particularly interested in trying the bacon and egg pies with scallions and tomato, the Gruyère gougères, the caramelised red onion and Cheddar scones and the grilled spinach gnocchi. Now I've realised I've just told you about my sweet tooth and all the recipes I've mentioned are savoury. I guess I just like good food!
The photographs and design of the book are gorgeous, which is always nice. There is a photograph for every recipe - I really don't like when cooking books don't show you what the food should look like. The only "issue" for me is that some ingredients will be a bit difficult to find if you don't live in a big place. I'm in a rural area so I know I won't find some of the ingredients and will have to do swaps. But I guess that's to be expected with healthier foods that aren't too common.
Note - thanks to NetGalley and Quarto for a free digital copy in exchange for an honest review.
More reviews on my blog.
I don't worry too much about high sugar and fat content as we mostly cook from scratch in my household and we have cake in moderation. I tend to bake once or twice a week. But now I have a child, I do worry more about what goes in his body, especially since, like me, he has a massive sweet tooth and loves chocolate (I swear I haven't seen a toddler eating 80% dark chocolate before, but he does...). However, I do like the idea of eating more wholesome foods, and putting it in a bake is a brilliant idea.
I'm particularly interested in trying the bacon and egg pies with scallions and tomato, the Gruyère gougères, the caramelised red onion and Cheddar scones and the grilled spinach gnocchi. Now I've realised I've just told you about my sweet tooth and all the recipes I've mentioned are savoury. I guess I just like good food!
The photographs and design of the book are gorgeous, which is always nice. There is a photograph for every recipe - I really don't like when cooking books don't show you what the food should look like. The only "issue" for me is that some ingredients will be a bit difficult to find if you don't live in a big place. I'm in a rural area so I know I won't find some of the ingredients and will have to do swaps. But I guess that's to be expected with healthier foods that aren't too common.
Note - thanks to NetGalley and Quarto for a free digital copy in exchange for an honest review.
More reviews on my blog.
May 1, 2018
I received an Advanced Reader Copy from NetGalley for my unbiased opinion of the book. I really enjoyed making the recipes on my way through this book! I really loved it!! All the natural ingredients such as spelt, wheat, oats instead of all-purpose flour which I am trying to put only natural organic, locally sourced ingredients in the things I make. I thought the layout was well done and pictures of each recipe well placed and yummily delicious looking! I enjoyed making Spinach Souffle', black seed oatcakes, and the Red Wine and Cassia Poached Pear Cake. I look forward to making each recipe in this book! What a great book for someone who is trying to have a more organic processed free life!
May 1, 2018
I received an Advanced Reader Copy from NetGalley for my unbiased opinion of the book. I really enjoyed making the recipes on my way through this book! I really loved it!! All the natural ingredients such as spelt, wheat, oats instead of all-purpose flour which I am trying to put only natural organic, locally sourced ingredients in the things I make. I thought the layout was well done and pictures of each recipe well placed and yummily delicious looking! I enjoyed making Spinach Souffle', black seed oatcakes, and the Red Wine and Cassia Poached Pear Cake. I look forward to making each recipe in this book! What a great book for someone who is trying to have a more organic processed free life!
August 8, 2019
Gorgeous cookbook, a feast for the eyes. The recipes are too time-intensive for my stage of life right now, but I love the idea behind this cookbook of using natural, less refined ingredients in baking. Some of the recipes I'd want to try are:
Spelt, quinoa, and barley bread loaf
Flower Cake (with spelt flour, decorated with edible flowers)
Polenta, kefir, coconut, raspberry, lemon cake with raspberry ripple yogurt cream (her favorite recipe in the book - looks amazing for a special occasion)
Millet, sweet potato, kale cakes and sunflower seed crust (for a light lunch or snack)
Chocolate, peanut, rye brownies (raisins optional)
Chocolate and chestnut ricotta souffles (include marrons glaces but can be made without)
Spelt, quinoa, and barley bread loaf
Flower Cake (with spelt flour, decorated with edible flowers)
Polenta, kefir, coconut, raspberry, lemon cake with raspberry ripple yogurt cream (her favorite recipe in the book - looks amazing for a special occasion)
Millet, sweet potato, kale cakes and sunflower seed crust (for a light lunch or snack)
Chocolate, peanut, rye brownies (raisins optional)
Chocolate and chestnut ricotta souffles (include marrons glaces but can be made without)
April 18, 2018
There are even more ingredients I haven't heard about while I'm currently on a wholefood lifestyle. I will say while I love every recipe has a picture shown and some including photographed steps, there aren't that many recipes I'm willing to try. This isn't for a beginner or a minimalist baker being that some of these steps/ingredients seem extensive and time consuming. If these were ingredients I currently have, like coconut/almond flour vs spelt four (which I don't) then it might be something I'm willing to try. Unfortunately, most of these recipes I would probably not make.
May 19, 2018
I received an ebook copy in exchange for a fair review.
This is a really nice cookbook. The photos are beautiful and the recipes are fairly easy to follow. Although there are a few ingredients I think one might have to really search for, most are completely do-able.
Lots of neat ideas and very interesting takes on favourites. I recommend taking a look if you want to broaden your baking horizons!
This is a really nice cookbook. The photos are beautiful and the recipes are fairly easy to follow. Although there are a few ingredients I think one might have to really search for, most are completely do-able.
Lots of neat ideas and very interesting takes on favourites. I recommend taking a look if you want to broaden your baking horizons!
October 22, 2018
I don't buy many baking cookbooks but this one was so beautiful, I couldn't resist. From the cover to the internal photos, it's a delight for the eyes even before the mouth starts to water! The recipes are unique and fire up your creative juices to have a go at something you've never tried before. Perhaps lavender pastry or carrot, beetroot, parsnip, and apricot cake? The fact it's not in the kitchen cupboard with my other cookbooks but on the coffee table speaks volumes.
March 28, 2019
I bought this on Amazon for 5 buck. I didn’t hate this but I can see why this was only 5$. This is by a British author so much of the terminology is a little foreign. There are a lot o& ingredients with almost every recipe, although there are also a lot of pictures I don’t think I would have bought this had it not been so cheap.
April 25, 2018
My kitchen is stocked with most all of these natural foods in this cookbook. This was the perfect cookbook to get so many good new recipes using them. Recipes are easy to make and I love the pictures.
April 29, 2018
Searching for new recipes using natural ingredients and heritage grains for your baked goodies? Look no further than this collection of unique recipes.
August 31, 2018
#TheNaturalBaker #NetGalley #Bakery #BackToTheBasics
Henrietta shares with us her experience in the art of country style bakeries by using naturals ingredients.
Henrietta shares with us her experience in the art of country style bakeries by using naturals ingredients.
May 22, 2020
Baking using a wide range of flours mostly non wheat. Very interesting recipes that focus on natural and fresh ingredients.
October 15, 2025
Very interesting natural healthy recipes. The banana breakfast bread is amazing.
April 30, 2018
Some great English recipes that I am eager to try. Most are easy to follow and while they look complicated with the lists of ingredients or fantastic photos, the couple ai have experimented with have been easy to follow for a novice baker.
April 30, 2018
Thanks to Netgalley, the publisher. and the author for allowing me to read and review a digital copy of this book. Searching for new recipes using natural ingredients and heritage grains for your baked goodies? Look no further than this collection of unique recipes.
May 10, 2018
I have mixed feelings about this book. First, the cons:
1. In order to use these recipes you need either a farm or money to shop at Whole Foods.
2. If you were to work your way through this book, you would need at least three different types of flour which will go bad because they're organic
3. There are so many ingredients I've never even heard of, which is a turn off for me.
The pros:
1: the recipes, at their core, are open to alterations and experimentation
2: many recipes take the form of some kind of tartlet or cake, which can be adapted to a muffin pan or silicone molds. I happen to adore muffin pan recipes.
3: influence for the recipes came from different cultures which I also live for.
Final verdict: I wouldn't buy this for myself because I probably wouldn't actually make anything from it. On the bright side, there are a few organic/natural mommies I know who might like it.
1. In order to use these recipes you need either a farm or money to shop at Whole Foods.
2. If you were to work your way through this book, you would need at least three different types of flour which will go bad because they're organic
3. There are so many ingredients I've never even heard of, which is a turn off for me.
The pros:
1: the recipes, at their core, are open to alterations and experimentation
2: many recipes take the form of some kind of tartlet or cake, which can be adapted to a muffin pan or silicone molds. I happen to adore muffin pan recipes.
3: influence for the recipes came from different cultures which I also live for.
Final verdict: I wouldn't buy this for myself because I probably wouldn't actually make anything from it. On the bright side, there are a few organic/natural mommies I know who might like it.
May 21, 2018
The photography throughout this book was art in itself! The recipes were not only well-laid out with full-detail but all were healthy and work with fresh ingredients. Having never cooked with many of the alternative ingredients shared in this book, I can't wait to try some of the 80 or so recipes! Always dealing with digestive issues, I believe I've stumbled onto an incredible resource in this book.
June 17, 2018
Thank you Quatro Publishing amd Netgalley for an ARC of this book in return for my honest review.
This is a lovely recipe book with gorgeous photography. I was excited to read in the introduction that the recipes were made from easy to find, affordable ingredients. I found many recipes that I would love to try but unfortunately in the part of the world I currently live in, many of the ingredients are not available or incredibly expensive. I look forward to trying a few of the recipes that I can source ingredients for,
I did find that a number of the recipes had a long list of ingredients as well as multiple steps in the recipe, both of which would put me off trying much of the book. This is a great book for those who can easily access the myriad of flours and grains required, and for competent home cooks that enjoy making recipes with a. Number of steps, for example one boscuit recipes had five seperate components for a batch of biscuits, I would not bother spending so much time on such a recipe.
This is a lovely recipe book with gorgeous photography. I was excited to read in the introduction that the recipes were made from easy to find, affordable ingredients. I found many recipes that I would love to try but unfortunately in the part of the world I currently live in, many of the ingredients are not available or incredibly expensive. I look forward to trying a few of the recipes that I can source ingredients for,
I did find that a number of the recipes had a long list of ingredients as well as multiple steps in the recipe, both of which would put me off trying much of the book. This is a great book for those who can easily access the myriad of flours and grains required, and for competent home cooks that enjoy making recipes with a. Number of steps, for example one boscuit recipes had five seperate components for a batch of biscuits, I would not bother spending so much time on such a recipe.
Displaying 1 - 28 of 28 reviews