The Harvest Baker Cookbook Review

The Harvest Baker Cookbook Review
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Title: The Harvest Baker: 150 Sweet & Savory Recipes Celebrating the Fresh-Picked Flavors of Fruits, Herbs & Vegetables
Author: Ken Haedrich
Published: June 27, 2017, Storey Publishing
No. of Pages: 304
Cover Price: $19.95 Paperback, $9.99 Kindle



Interested in using fresh produce in your baking? Ken Haedrich’s cookbook, The Harvest Baker: 150 Sweet & Savory Recipes Celebrating the Fresh-Picked Flavors of Fruits, Herbs & Vegetables is the perfect addition to your cookbook library. It seems most of us have produce in our fridges and gardens that needs to be used up, and this book has recipes that take fruit and vegetable filled baked goods to a much higher level than the ubiquitous zucchini bread and plain blueberry muffins.

The Ricotta, Lemon, and Blackberry muffins were not only easy to make, but very delicious. Homemade muffins are totally different from the store bought variety (which essentially are just pound cake in muffin form), and Haedrich includes several good ones including Bacon, Cheddar, and Fresh Corn Muffins and Butternut Squash Crumb Muffins. There is a recipe for Potato, Bacon and Blue Cheese Pizza that turns out perfectly and is delicious, as well as a trendy Winter Squash Pizza with Baby Kale. Also included are several recipes using potatoes, both fresh and leftover mashed, that will certainly appeal to almost everyone. The Back Bumper Blueberry Cream Cheese Pound Cake is also delicious, and there are dessert recipes like Oatmeal Chocolate Chip Pumpkin Cookies and Blueberry Gingerbread. There are also several mouthwatering recipes using peaches.

Some of the desserts utilize vegetables, like the Chocolate Beet Cake and the Honey Parsnip Cake with Maple Cream Cheese Frosting. Of course there are some zucchini recipes, as well as desserts calling for carrots, green tomatoes, sweet potatoes, pumpkin, and potatoes.

The recipes are easy to understand with step-by-step instructions. Most call for ingredients that are easy to find and often are already on pantry and refrigerator shelves. There are dozens of pictures, all excellent, but unfortunately not a picture of each recipe, which may be the only drawback to this cookbook.

All told, anyone who loves to bake and loves to use fresh fruits, vegetables, and herbs in baking, will appreciate this cookbook.

Special thanks to NetGalley for supplying a review copy of this book.




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