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The Sprouted Kitchen: A Tastier Take on Whole Foods
 
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The Sprouted Kitchen: A Tastier Take on Whole Foods [Format Kindle]

Sara Forte , Hugh Forte

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Descriptions du produit

Extrait

How to Read This Book
 
     One of the biggest challenges I faced when writing this book was explaining in words the precise details of how to make something, when in fact I don’t typically think about cooking in such a way. I wish you could just come over and I would show you! Words can often make easy tasks seem more difficult than they really are, and this book is far from advanced. Read through the recipe first, then go for it, referring to the recipe as necessary.
     As I suggested above, you should trust your own intuition. I rarely offer measurements for salt and pepper because I feel everyone has their own preferences. I prefer less salt and tons of pepper, while Hugh likes the opposite, so I found it best to allow people to make that call on their own in most cases. You must taste as you go to figure this out. I would suggest finding a salt that you like and using it consistently. Different types of salt contain different minerals and have a different salinity, so a pinch of one is not always equal to a pinch of another. There are books dedicated to the art of using different salts, and this is not it. I use a fine-grain sea salt or pink salt in everyday cooking, and Maldon sea salt flakes for finishing dishes or sprinkling on top of some sweets.
     Do you have the space (and the proper climate) to grow a lemon tree? You should plant one if you do. Fresh citrus juice adds a brightness to food that is unmatched by any vinegar. I consistently use Meyer lemons, which are sweeter and less acidic than standard lemons, because I have access to a tree. You can find Meyer lemons in markets in the winter and spring, but if you have your own tree you’ll have access to them for longer, plus you’ll save money in the long run. Am I starting off my book by suggesting you plant a tree? Why yes, yes I am. And an herb garden while you’re at it. You’ll thank me later.
     We get the majority of our produce from a CSA program, which is basically a subscription to a farm. For our weekly payment we get a box of whatever happens to be in season. Because the box is limited to what is bountiful at that farm at that time, and often there are weeks when we get a lot of Swiss chard, I fill in the gaps at a farmers’ market or a grocery store that has a lot of organic options and a high turnover rate. This also gives me the chance to stock up on grains and flours from bulk bins, which tend to be more affordable than packaged goods. Your produce doesn’t have to be expensive, but you can usually tell by looking at it if it is “happy.” Is it firm, bright, and fragrant? Then it’s probably happy.
     Where my food comes from and how it is grown is important to me. Even if you do not care about the politics of sustainable agriculture, the flavor of your food will be indescribably better when you cook food that is fresh and in season. Research what foods are in season in your area, and discover which markets sell them, and you will be certain to make good food because you started with good food.
There are a few terms in this book that are vague for good reason, but I respect that there are some cooks who like specifics. Here’s what I mean when you see the following:
 
Handful = short of 1/4 cup
Pinch = a bit less than 1/2 teaspoon
Heaping = a bit more than the measurement
Scant = just short of the measurement
 
This should be fun. Trust yourself. Find good company. Meyer lemons. Lots of herbs. Salt + pepper. Be well.
 
 
Grapefruit Margarita
Serves 1 
 
Turbinado sugar, for the rim
4 segments pink grapefruit, membrane removed (see page 54)
Ice
1/4 cup (2 ounces) freshly squeezed grapefruit juice
1 tablespoon (1/2 ounce) agave nectar, as needed
2 tablespoons (1 ounce) triple sec
1/4 cup (2 ounces) reposado tequila
Splash of coconut water
 
Pour a thin layer of the sugar onto a small plate. Rub a wedge of grapefruit around the rim of an old-fashioned-size glass, and roll the rim in the plate of sugar to coat. Set aside.

Put the grapefruit segments at the bottom of the prepared glass and fill it with ice. Add the grapefruit juice, agave nectar, triple sec, and tequila and give it a quick stir. Top the drink off with a generous splash of coconut water. Serve immediately.
You’ll have to use your discretion when making this recipe. I have tasted a few grapefruits whose juice is plenty sweet for this drink, but if yours is more tart, you’ll want to include the agave nectar. Squeezing citrus juice is pretty straightforward, but if you prefer, you can find fresh-squeezed grapefruit juice at well-stocked markets.

Coconut water, trendy beverage it is, doesn’t taste particularly like coconut nor is it very sweet, but it adds a nice subtle twist to the margarita. Here I give the measurements for making one margarita, but you can multiply the quantities as needed and mix everything in a pitcher.
 

Revue de presse

“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


Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 39850 KB
  • Nombre de pages de l'édition imprimée : 252 pages
  • Editeur : Ten Speed Press; Édition : 1 (28 août 2012)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B007RF1PA0
  • Synthèse vocale : Activée
  • X-Ray :
  • Word Wise: Non activé
  • Classement des meilleures ventes d'Amazon: n°254.183 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)
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Commentaires client les plus utiles sur Amazon.com (beta)
Amazon.com: 4.7 étoiles sur 5  104 commentaires
59 internautes sur 63 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Fantastic! 12 septembre 2012
Par Mtc616 - Publié sur Amazon.com
Format:Relié
This cookbook is great! I love the idea of a whole foods diet. I am a vegetarian and this cookbook it totally for me! I think out of all the recipes that maybe 5 are chicken or fish. 95% of the recipes are vegetarian and many of them can be made vegan by replacing dairy products or omitting cheeses. This is one of the greatest cookbooks I have purchased in a long time. LOVE IT!
42 internautes sur 46 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Such a delicious cookbook! 14 septembre 2012
Par mark twain - Publié sur Amazon.com
Format:Relié
I've been keeping up on the Sprouted Kitchen blog, and I'm a little hesitant when bloggers write books. But this one was great! There's quite a bit of upfront in the book where it goes over cooking basics, ingredient information, etc., so it takes a bit to get to the recipes. But when you do - oh my are they delicious! The photos are beautiful, and the recipes are great! So far we've tried 2 appetizers, a salad, three main courses, and a dessert..and everything was amazing! I own another bloggers cookbook and I've found a few typos in it (tsps vs tbsps seems to be an issue sometimes), but every recipe I've tried here seems to be well-tested and double-checked. Love it and can't wait to keep cooking out of it. I definitely think this will stick around as a go to cookbook for me, just like Heidi Swanson's Super Natural Everyday. Love them both!
84 internautes sur 104 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 My first cookbook 29 août 2012
Par BlueRidgeMom - Publié sur Amazon.com
Format:Relié|Achat vérifié
I am not a cook. I made it 32 years without having to learn how to cook for myself or my family. I went from Mom's food, to dorm food, to my husband's delicious food. Lazy? Perhaps. I prefer resourceful. Now that my two daughters are both eating big-people food, I decided to make it a priority to be able to create healthy food for them myself. And I suppose to give my husband a night off once in awhile.

I chose this book as the first cookbook for myself because it's pretty. Really. The cover is soothing and healthy looking and says, "Come, cook with me. We'll listen to Diana Krall on rainy days and discuss eastern philosophy together." But really, the photos are stunning. They certainly take the book to a higher level than simply including the recipes. Also, it's important to me that my family eats whole, "real" food, and this seemed to fit the bill.

Speaking of recipes, I suppose they are a detail worth glossing over. Being a novice, I was a little intimidated to purchase a book not geared specifically for beginners, or including the word "idiots" in the title. However, after thumbing through several pages, I was relieved to see that these recipes do not look complicated. They will be good to practice with. Also, it appears easy to come up with a good substitution for things that I don't care for (i.e., rice or quinoa for millet).

Obviously, I am very happy with this book. I look forward to learning with it and creating healthy meals for my children, my husband, and myself to enjoy for a long time.

UPDATE: It has been suggested that I perhaps should have waited to review this book until after making some of the recipes. I am pleased to say that at this point I have successfully prepared several of these dishes! They are user friendly and I did not need to go out and buy several fancy new appliances for them. My favorites are the pumpkin pecan granola, honey almond butter, and grilled flatbread!
21 internautes sur 25 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Beautiful composition//Fairly Bland Outcome 15 juin 2013
Par AlternativeAlexandra - Publié sur Amazon.com
Format:Relié
I have only made about 4 recipes from this book and found discrepancies with 3 of the 4... way too much water added to a dressing, a grain not cooked long enough, weird aftertaste from one of the salads, and each recipe just lacked a little something. There are beautiful pictures making the food look absolutely delicious, but unfortunately a less than appetizing outcome. At the very least it is lovely to look through, but for me the book will either collect dust or I will give it to someone more appreciative... Overall I would recommend trying a couple of recipes from her blog first to see if her food is to your liking.
28 internautes sur 36 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 disappointing 27 janvier 2013
Par snickerdoodle - Publié sur Amazon.com
Format:Relié
I was excited to begin working through this cookbook, because the recipes seemed so flavorful and interesting. However, the end product has been disappointing nearly every time.

I've made several recipes so far from each section of the book, and even the desserts, which seemed to have so much potential, had subpar flavors and textures. Everything I've made was edible, but I wouldn't choose to make any of it again. There were no major disasters, just a lot of mediocre food.

Some people may be willing to take the many good ideas in this book and play with seasonings and textures to make great food. I prefer to get creative with recipes I know will be great as written, and there don't seem to be any of those here.

However, the instructions are generally clear and the ingredient lists fairly manageable, even for those of us stuck with small urban grocery stores. The book is set up well and the pictures are very nice. The author also provides a lot of commentary about adjustments that can be made or interesting pairings with other recipes from the book.

Overall, this is a cookbook with great ideas poorly executed. There are many wonderful cookbooks available and this one just isn't worth the money or the space on your bookshelf.
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