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49 of 59 people found the following review helpful:
2.0 out of 5 stars
Disappointing Sales Pitch, December 5, 2008
This review is from: Essential Eating Sprouted Baking: With Whole Grain Flours That Digest as Vegetables (Hardcover)
I am so disappointed. I had huge hopes for this book because there is no book out there on baking with sprouted grains. I didn't realize that all the recipes in this book require special flour bought from the author or another site which she is related to. The flour costs $3.00+ per pound when I checked. I was mistaken when I thought it would discuss sprouting grain and using it to make baked goods. It is also not vegan- although it does tend more towards yogurt and sour cream rather than milk, but most recipes call for dairy and eggs. As far as I can tell, all the recipes are almost the same as traditional recipes, except for the "Essential Eating Sprouted Flour" rather than the typical all purpose flour called for in recipes.
This book did go into great detail about why sprouted flour is so important and why not to use pasteurized milk. The 10 or so pages at the beginning is why I gave this book 2 stars rather than 1. The author is right, we need to move away from processed flours, even the self ground "whole wheat" made from dormant wheat which has not been sprouted. I just had hoped this book was more than it is.
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22 of 26 people found the following review helpful:
5.0 out of 5 stars
Tasty and easy recipes, November 9, 2008
This review is from: Essential Eating Sprouted Baking: With Whole Grain Flours That Digest as Vegetables (Hardcover)
I purchased this book because I was looking for satifying recipes that fit my lifestyle. What I found was better than I ever imagined! The recipes are easy to follow & delicious. My family loves them. A few of my favorites are Lemon Pepper Crackers, Skillet Pumpkin Pie, Peach Cranberry Cobbler, Linguini with Tomatoes and Herbs, Animal Crackers, and Vegetable Pizza. The Herbed Sweet Potato Bisuits are delicious as biscuits or as dumplings in a stew. This book has helped me become very creative. I stongly recommend this book for anyone who wants a healthier and tasty lifestyle. Thanks Janie-job well done.
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16 of 21 people found the following review helpful:
1.0 out of 5 stars
In the mood for a sales pitch?, February 17, 2010
This review is from: Essential Eating Sprouted Baking: With Whole Grain Flours That Digest as Vegetables (Hardcover)
If you are expecting to learn how to make sprouted flour, or are interested in a variety of sprouted flours, you will be very disappointed by this book, which is little more than a promotional item for one brand of expensive wheat (or spelt) flour unavailable except by special order, named, of course, Essential Eating Whole Grain Flours. Since the author is "the founder of Essential Eating", she is apparently not interested in giving a full picture. I note that her other books have the words "Essential Eating" or "Essential" in the title, which tells me to avoid them. I am disappointed that Sally Fallon (founder of the Weston Price foundation, and author of the excellent *Nourishing Traditions*) would lend her name to this book. I recommend Sally Fallon's book, or Sandor Ellix Katz's *Wild Fermentation*, or Steve Meyerowitz's *Sproutman's Kitchen Garden Cookbook*.
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