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Love, Bake, Nourish: Healthier Cakes, Bakes & Desserts Full of Fruit & Flavor (Englisch) Gebundene Ausgabe – 7. März 2014

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  • Gebundene Ausgabe: 208 Seiten
  • Verlag: Kyle Cathie (7. März 2014)
  • Sprache: Englisch
  • ISBN-10: 1909487031
  • ISBN-13: 978-1909487031
  • Größe und/oder Gewicht: 19,3 x 2,5 x 25,6 cm
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen  Alle Rezensionen anzeigen (1 Kundenrezension)
  • Amazon Bestseller-Rang: Nr. 173.156 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
  • Komplettes Inhaltsverzeichnis ansehen

Mehr über den Autor

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Amber’s recipes unite luxury with nature. Her cakes are truly delicious and original with tastes that awaken your senses. (Sadie Frost)

I adore the whole concept behind Love, Bake, Nourish. All of the recipes use honey, maple syrup, and fruit for naturally sweet flavors (minimizing the use of refined white sugar) and ancient flours like spelt, buckwheat, rye, and nut flours (replacing white all-purpose flour). As you all know, I’m not one to shy away from sugar and all-purpose flour, but it’s nice to experiment with alternatives that are not only more healthful but also provide a wealth of different flavors to experience. I’m also a sucker for beautiful food photos, and the images by Ali Allen from Love, Bake, Nourish don’t disappoint. (Stef The Cupcake Blog, 3/12/2014)

'How you like your meringues is a very personal subject,' writes Amber Rose in her cookbook Love, Bake, Nourish. The New Zealand native chef hails from a land famous for the pavlova, a meringue dessert topped with cream and fresh seasonal fruit. 'I like them a bit chewy, while others like them to be crisp and crunchy.' She notes for larger meringue, such as a pavlova, the longer it should bake in the oven. However, once it’s cooked, you may leave it in the oven overnight to cool. (Shannon McCook, The Perfect Summer Peach Muffin, 4/18/2014)

A Comforting Chocolate and Chestnut Cake from Amber RoseAmber Rose has just published Love Bake Nourish, a baking book that reflects a very distinctive personal nature. She’s a passionate about foods that are seasonal, organic and not processed. She loves different flours and she cannot abide processed sugar. In her career as chef and author, she has scoured for recipes, old and new, that meet her standards for superior and naturally healthy baking. This dish is old, Italian, and a treasure. No sugar, just honey. No flour, just ground walnuts plus chestnut puree. There is a reason traditional recipes are the core of our culinary heritage. They taste good. Amber’s recipes typically end with serving suggestions. I expected to read about whipped cream. How lovely to find she wants this dense, rich cake served with sour cream. This combination is truly self-intensifying. And, uh, no, there is no chance of confusing this cake for a baked potato. (. Cooking by the Book, 4/6/2014)

I was sent Amber Rose’s book, Love, Bake, Nourish: Healthier Cakes and Desserts Full of Fruit and Flavor for review and the minute I flipped through the pages, I knew this woman had an original voice and approach to baking. The recipes are healthful, yet they remain firmly planted within the arena of classic baking. The design and format beautifully support her goal of bringing delicious, lighter, healthier—nourishing—fare to her readers. There are many recipes using spelt flour and fruit as sweeteners. (Dede Wilson Bakepedia, 5/19/2014)

Rose Water and Pistachio Pavlova with Strawberries. [Rose Water and Pistachio Pavlova with Strawberries] is definitely a firm favorite of mine and, for me, scattering rose petals on top is an absolute must—this dessert is not just for the palate, it’s for the soul, something to be made with love for a very special occasion. A Lemony Hazelnut & Blueberry Cake. I love cream, I love berries and I love nuts. Here, I have incorporated them all in one delicious [lemony hazelnut blueberry cake]. A slice of this, 10 minutes to myself, a steaming cup of fragrant jasmine tea, and the world would simply fall away. On a recent visit to my friend Sadie Frost’s house, I took her some cakes to share for an afternoon tea, and one of her gorgeous sons, upon seeing this cake, said: “Baking cakes like this is like being a superhero.” Possibly the best compliment I have ever had. (Bakepedia, 5/19/2014)

On the other end of the spectrum, Amber Rose's Love, Bake, Nourish is full of desserts that use wholesome ingredients (think whole grain flours, fresh fruit, and natural sweeteners), complete with pretty, airy photos. (Marian Bull, Behind the Book: Olives, Lemons & Za'atar Food52, 7/8/2014)

From Amber Rose’s Love Bake Nourish, these ginger-peach wholegrain muffins are sweetened with honey and topped with a surprisingly good gingery-peach combination that soaks into the top of each muffin as it bakes. (Shannon McCook, The Perfect Summer Peach Muffin Parade, 6/11/2014)

In an ocean of baking books this book is something new. It is an aspirational, yet very achievable, collection of recipes to guide you through baking in a more nourishing way. Food stylist Amber Rose found a lot of the baking recipes out there tend to have the same flavor combinations used over and over again with refined white flour and white sugar as a staple. The heroes of her recipes are the seasonal fruits and ancient flours (spelt, rye, buckwheat and nut flours) used as an alternative to so much refined sugar and gluten, to bring more depth of flavor and texture and to create a healthier baked good. This is a book that covers all occasions, all seasons and all moods, bringing heritage ingredients into the modern kitchen. Using readily available fruit, honey, nuts and flowers to give a more natural kind of baked good, some of the recipes are sugar- and wheat-free and in some instances even dairy-free. Other recipes call for sugar and flour but it's always in a way that brings to the life the ingredients being used. Learning to cook and bake with the seasons helps to support our natural rhythms and brings endless delight to the taste buds as well as helping us to be a little more thrifty, which is an important part of feeding ourselves and our families. Enjoy baking a Spiced Carrot Cake with a crumbly topping; make Berry Good Fairy Cakes for the kids, create a Coconut & Passionfruit Tart for a dinner party, or try the healthy Zesty Oat Cookies with an orange zest pastry. Baking is always indulgent and comforting but, with Amber, it can be nourishing too. (Sweet Paul Magazine)

Über den Autor und weitere Mitwirkende

Amber Rose, described by You magazine as "Britain's most glamorous baker," grew up in New Zealand, surrounded by heritage fruit and vegetables. She has travelled the world, cooking in cafes and restaurants. She was a private chef to Sadie Frost before becoming a doula and cook to new mothers. She is also a food stylist, based in London.

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Von Limoni am 13. Oktober 2013
Format: Gebundene Ausgabe
LOVE BAKE NOURISH ist das schönste Backbuch, welches ich in den letzten Jahren in der Hand hatte. Das Buch hat erstklassige Ausstattung was Papier, Druck, Photos etc betrifft. Rezepte sehr verlockend. Hab schon 4 davon ausprobiert. Köstlich!!! Kann dieses Buch nur empfehlen. Liegt auf meinem Küchentisch und entlockt jedem! Besucher ein "oh was ist denn das Schönes"
Es ist ein richtiger Eyecatcher und macht sich toll als Geschenk. Rezepte unkompliziert und auch für Anfänger zu bewältigen.
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Die hilfreichsten Kundenrezensionen auf (beta) 15 Rezensionen
7 von 7 Kunden fanden die folgende Rezension hilfreich
This cookbook is the answer to my prayers 14. März 2014
Von Sam - Veröffentlicht auf
Format: Gebundene Ausgabe
This cookbook is seriously the answer to all my prayers. I have done an extensive amount of research on how to make my desserts in the healthiest possible way. From my research, I determined that using white spelt flour instead of all-purpose wheat flour would be the best and most healthful choice. I had also planned on substituting sugar with honey or maple syrup. All of those substitutions are used in each recipe. I may have had a list of all of the ingredients I wanted to use but I hadn't yet done the math on how to implement these substitutions (ex. less honey is needed than traditional sugar). This book took out all of the guesswork for me. It's an incredible cookbook for those who enjoy baking but wish to create healthier desserts. Please make another!!!
7 von 7 Kunden fanden die folgende Rezension hilfreich
Most elegant cookbook I've seen! 29. April 2013
Von Caleb Darnell - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
The layout of this book is among the best in the market, beautiful and easily accessible. The unique recipes use uncommon but easy to find ingredients that allow you to bake and present guests with unique treats and flavors that you can't find in other cookbooks. Truly an amazing book!
6 von 6 Kunden fanden die folgende Rezension hilfreich
Great recipes 13. November 2013
Von Ann - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
Nourishing, simple, yummy recipes ! With some good sidebar notes too. Finally a baking book with recipes using no white flour or white sugar.
4 von 4 Kunden fanden die folgende Rezension hilfreich
Beautiful cookbook with delicious recipes 15. Mai 2014
Von sm4657 - Veröffentlicht auf
Format: Gebundene Ausgabe
Let me start by saying this is a beautiful book - the photography is gorgeous and makes you want to try all the recipes.
I have so far made the chocolate and beetroot cake, the passionfruit and lime syrup cake and the lavender and honey tea cake. All delicious. I especially enjoyed the richness of the beetroot and chocolate cake.
Whilst not healthy per se they use less refined sugars and more wholesome ingredients than most cakes.
3 von 3 Kunden fanden die folgende Rezension hilfreich
a new favorite! 8. Juli 2014
Von Mary Hale - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
this is my newest favorite baking cookbook! so far I've baked seven of the cakes and they have all been delicious and easy. Not fussy at all in my opinion. Instead of white flour the recipes call for white or whole spelt flour and for sweeteners maple syrup or honey is used. I have not made anything from the other sections yet as there are so many cakes that I want to try first, but will get there eventually, and looking forward to it. I can hardly wait for her next cookbook. This one may not be for everyone, but it has helped change the way I bake. Thank you Amber Rose!
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