The Natural Baker Cookbook Review
|Title:||The Natural Baker: A new way to bake using the best natural ingredients|
|Published:||March 22, 2018, Jacqui Small|
|No. of Pages:||176|
|Cover Price:||$30.00 Hardcover, $14.99 Kindle|
If you love to bake, and are concerned about using natural ingredients, The Natural Baker: A new way to bake using the best natural ingredients by Henrietta Inman is a cookbook you’ll want to own. This cookbook includes recipes that call for different kinds of flour, organic produce, and other natural ingredients.
One of the first recipes from this book that I tried was the Breakfast Gruyère gougères with crispy bacon and watercress; they were delicious. The Halloumi, dill and soured cream Maslenica was incredible warm; the halloumi with creamy sauce was a unique treat that everyone loved. It was also good at room temperature. Cherry, pistachio and dark chocolate clafoutis with chocolate chip frozen yogurt is a treat that will be repeated. Other recipes in my queue are Cappuccio cake with whipped mascarpone coffee cream, Bacon-and-egg pies with spring onions (scallions) and tomato, and Five-in-one oaty cookie cakes. Even cooks who don’t care about organic or natural will find plenty of recipes that appeal.
The photographs are beautiful, and the recipes are easy to understand. Some of the recipes are absolutely mouthwatering, and many use seasonal produce and organic ingredients. This is a perfect cookbook to generate ideas for using summer fruits.
This isn’t a book for the mainstream baker who isn’t passionate about using natural ingredients and isn’t willing to search for some of the difficult to find ingredients. A good health food store is necessary, and nowadays there are health stores in most cities. It is definitely a book for those who are passionate about natural ingredients and has enough good recipes to keep everyone happy.
Special thanks to NetGalley for supplying a review copy of this book.
Editor's Picks Articles
Top Ten Articles
Content copyright © 2021 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.