- Gebundene Ausgabe: 252 Seiten
- Verlag: Ten Speed Press; Auflage: 1 (28. August 2012)
- Sprache: Englisch
- ISBN-10: 1607741148
- ISBN-13: 978-1607741145
- Größe und/oder Gewicht: 21,1 x 2,3 x 23,6 cm
- Durchschnittliche Kundenbewertung: 4 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 163.884 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
- Komplettes Inhaltsverzeichnis ansehen
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The Sprouted Kitchen: A Tastier Take on Whole Foods (Englisch) Gebundene Ausgabe – 28. August 2012
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“Sara’s recipes are to be shared and savored. Nutritious, hearty, and relaxed, this book is filled with attractive food and beautiful photographs. Love it all around.”
—Aran Goyoaga, creator of Cannelle et Vanille and author of Small Plates and Sweet Treats
“The minute I landed on the Sprouted Kitchen website years ago, I knew I’d stumbled on a kindred spirit. Everything I loved about the site extends itself beautifully into this cookbook—the vibrant focus on whole foods, the enticing photography, the inspired ingredient combinations, and Sara’s approachable voice. I imagine this book being a welcome addition in many, many kitchens.”
—Heidi Swanson, author of Super Natural Every Day
“We all aspire to eat healthfully, but sometimes those good intentions are foiled by hard-to-source ingredients, restrictive fad diets, and other road-blocks. Sara Forte’s simple yet inventive recipes and straightforward approach to good, clean cooking are a breath of fresh air. From buckwheat tarts to nori popcorn, crispy avocado wedges to sesame date yogurt cups, I can’t wait to get cooking.”
—Luisa Weiss, creator of The Wednesday Chef and author of My Berlin Kitchen
“From gastriques to grape salsas and collard wraps to lassis, The Sprouted Kitchen proves that eating whole foods can be nutritious, approachable, and interesting. Sara and Hugh are my kitchen kin as they cook and shoot seasonally based, California-focused cuisine in a contemporary and smart manner. This book is a guide for the conscientious eater with creative yet doable ways to cook ethically, practically, and—most importantly—deliciously.”
—Aida Mollenkamp, host of Ask Aida and FoodCrafters
Über den Autor und weitere Mitwirkende
SARA FORTE discovered a love for whole foods when she volunteered at an organic farm while working toward her English degree at Cal Poly, San Luis Obispo. The interest led to an internship in Italy at a bed-and-breakfast and cooking school, jobs at a few different markets, and eventually a food blog, Sprouted Kitchen (sproutedkitchen.com), that she produces with her husband, Hugh. She writes recipes and stories about life while he documents their whole food approach to eating well. Her work has been featured in InStyle, Better Homes & Gardens, Sunset, Fine Cooking, The Kitchn, Etsy, Food 52, and EcoSalon. The Sprouted Kitchen was a recent finalist in Saveur’s Best Food Blog Awards for Best Food Photography. Sara continues to freelance in recipe development and take on small catering jobs on the side. They currently live in Dana Point, California, working, eating, and inspiring people to cook fresh, real food.
HUGH FORTE is a self-taught photographer whose work was born from traveling and wanting to document the life playing out around him. Although Hugh focuses most of his energy on wedding and lifestyle photography, he created Sprouted Kitchen as a gift to Sara so that they would have a creative outlet together, and he has since begun to experiment with a fresh approach to the art of food photography. With an aesthetic inspired largely by the natural beauty of the subject, his eye pairs well with Sara’s cooking style. Hugh’s work has been recognized by Smithsonian, Photo District News, and Condé Nast Traveler. While photography is both his profession and his passion, Hugh’s time is also invested in great books, fun waves, and the pursuit of a really good cup of coffee.
Welche anderen Artikel kaufen Kunden, nachdem sie diesen Artikel angesehen haben?
Derzeit tritt ein Problem beim Filtern der Rezensionen auf. Bitte versuchen Sie es später noch einmal.
Ich kannte the sprouted kitchen schon vorher durch das gleichnamige Blog von Sara Forte und habe bereits Gerichte daraus nachgekocht. Daher war mir klar, wenn es ein Kochbuch geben wird - werde ich mir dieses anschaffen. Bildlich ist das ganze sehr schön und ästhetisch ansprechend umgesetzt sodass man spätestens ab diesem Zeitpunkt lust aufs kochen bekommt.
Wer sich unsicher ist, ob diese Art der Rezepte etwas für einen ist oder nicht sollte einen Blick im Vorfeld in das Blog werfen [...].
Alles in allem erfüllt das Buch die Erwartungen die man durch das Blog gewonnen hat in vollem Umfang und ich spreche eine volle Empfehlung aus. Geschmäcker sind natürlich auch hier verschieden- einfach mal ausprobieren.
Relativ uninteressant, nicht unbedingt Neues, nichts besonderes. Braucht man nicht wirklich.
Aber nett aufgemacht.
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Over the past few years, I've heard about this book (as well as the blog) and always intended to get more acquainted with it. I am a a chef and recipe developer myself and I enjoy the resurgence of interest in healthy, whole food cooking and techniques that are making their way into the mainstream. I have been sprouting at home for years, from literal sprouts to sprouted nuts, whole grain flours, etc, so I figured I had a pretty advanced capability compared to the common home cook and I attempted to suspend my judgement. I like the overall idea of The Sprouted Kitchen, or what I assumed was implied by "a tastier take on whole foods." It is not my intention to discredit the authors, their style, recipes, blog, or success. To each their own, and it's always good when people are inspired to cook their own food.
However, I think it's a complete farce: the title is a complete misnomer. There is close to nothing "whole" about the majority of the foods/ ingredients--and most shockingly, LITTLE information or use of actual sprouting. Perhaps it was just a lofty "concept" that wasn't fully understood. In fact, I was reading up until page 76 and I still hadn't encountered ANY mention of sprouting at all. Instead, this was the first place that beans were called to be soaked before cooking--instead of using canned beans as suggested in the recipes! To call this type of cooking "whole food" and "sprouted" is a blatant lie and I find it offensive in that respect. I had to stop reading. How is it possible this book/blog is named THE SPROUTED KITCHEN? It's a complete mystery to me. If you're interested in the idea or technique of sprouting or even healthy whole-food cooking this is not the book for you. There isn't any nutritional or any solidly researched (beyond maybe a google search overview of) information. It might be interesting for those completely new to this type of cooking, but even then it's not introductory by any means. Instead I feel it's a book filled with recipes "sprinkled" with healthier ingredient alternatives swapped in for substitution purposes---even then there are refined flours, refined sugars, UN-sprouted grains, UN-sprouted flours, nuts, etc. I didn't come across a single sprout.
Also, it's hard to trust a cookbook or a recipe when author gives vague measurements and equivalents (a handful of this, scant cup of that, etc) and encourages personalization of the recipes before it has ever been made. Of course there is personalization/customization, but that comes with familiarity and experience--or repetition at the very least. Intuition is important as with anything, but please don't give me license to do whatever I want in following your recipe--because my intuition tells me that you are afraid to commit to defining how it should taste. Following a recipe is a commitment and I expect there to be a certain amount attention and commitment in the writing of the recipe as well.