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Near & Far: Recipes Inspired by Home and Travel Hardcover – September 15, 2015

4.6 out of 5 stars 45 customer reviews

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Pure Delicious: More Than 150 Delectable Allergen-Free Recipes Without Gluten, Dairy, Eggs, Soy,  Peanuts, Tree Nuts, Shellfish, or Cane Sugar by Heather Christo
"Pure Delicious" by Heather Christo
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  • Near & Far: Recipes Inspired by Home and Travel
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Editorial Reviews


“Over the last decade, Heidi Swanson has done more than anyone to diversify the modern pantry and elevate kitchen aesthetics. Simultaneously universal and deeply personal, Near & Far will stoke your curiosity, guide you through an ever-expanding list of flavors and ingredients, and inspire you to try something new, all over again.” 
—Samin Nosrat, chef and writer

Near & Far is a delicious paean to the culinary glories of world travel, and the grounding comfort found in returning to one’s own home kitchen. Heidi Swanson has married her keen traveler’s eye to her devoted home cook’s soul, and created a quietly sumptuous masterpiece rooted in place that stands alongside the work of Pico Iyer and Yotam Ottolenghi for sheer, mouthwatering breadth. This book will never leave my kitchen.” 
—Elissa Altman, author of Poor Man’s Feast

“I love Heidi Swanson’s recipes. They’re unique and special, and everything I’ve made from Near & Far has been enthusiastically enjoyed by friends at my table. But what I especially love about this book is Heidi’s singular, centered voice. Here is a person who cooks, eats, and travels—all the while standing calmly in a complex and interesting, but not always easy, world.” 
—Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone

About the Author

HEIDI SWANSON is the author of Super Natural Cooking and Super Natural Every Day, a New York Times bestseller and winner of a James Beard Award. She is also the creator of the award-winning recipe blog 101 Cookbooks, curator of the online boutique shop Quitokeeto, and a San Francisco–based photographer. Her work has appeared in Food & Wine, Saveur, Glamour, Washington Post, Time, Fast Company, and the Vegetarian Times, among others.

Product Details

  • Hardcover: 336 pages
  • Publisher: Ten Speed Press (September 15, 2015)
  • Language: English
  • ISBN-10: 1607745496
  • ISBN-13: 978-1607745495
  • Product Dimensions: 7 x 1.3 x 10 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (45 customer reviews)
  • Amazon Best Sellers Rank: #30,699 in Books (See Top 100 in Books)

From the Manufacturer

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
I'm a big fan of the earlier cookbooks Super Natural Cooking & Super Natural Everyday and pre-ordered this volume based on my earlier experiences with this author...but this latest volume, in my opinion, is not as good, although the photography is excellent and inspires one to try these regional recipes. However, many of the recipes rely on a liberal use of butter or large amounts of oil (seriously, a half a cup of olive oil for the Fennel Stew??) and some of the flavor combinations just...don't... work. Tried a few of the recipes already and had to make significant modifications. That being said, the Root Donburi was excellent as was the Simmered Winter Squash (altho i did use a drop lid for the cooking process which was not presented in the recipe). Optimistically looking forward to trying the Easy Little Rye Bread which sounds like it would be excellent with my homemade raspberry jam. Can only give this cookbook 3 stars...maybe a result of unrealistic expectations based on the previous cookbooks...would highly recommend the other books by this author instead of this one...

Update: tried the "Easy Little Rye Bread" and had to make a number of modifications to the recipe: first, its very important to reduce the water to 1 1/3 cups [using the 1 1/2 cups specified in the recipe resulted in a "batter" instead of a "dough" and a compromised loaf],;adding 2-3 teaspoons of caraway seeds really pumped up the rye flavor; also, this recipe benefited from a second rise...the best outcome i had was the result of letting the dough rise in the mixing bowl for 30 minutes then transferring it to the baking pan and letting it rise again while the oven pre-heated (10-15-min); ...
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Format: Hardcover Verified Purchase
Heidi's latest book is organized by location, starting with "near" (SF), En Route (nutritious portables to take with you during travel), then moving through "far" places (Morocco, Japan, Italy, France, India), and finally accompaniments. SF definitely is the largest single section of recipes, but there's plenty of variety in terms of flavors. There are gorgeous, eat-me-now photographs for many of the dishes and also plenty of travel photos, although none of the location photos seem to be described in any way.

As with her blog and previous cookbook, all the recipes are vegetarian and a large percentage of these recipes look delicious yet easy to execute. The recipes are well-written and clear - I really like Heidi's friendly writing style, she has a way of making me feel as if we're in the kitchen chatting while cooking. She gives great guidance about what you are looking for as you go. Each recipe has some brief intro about why it's in the book and this intro might contain relevant notes about how to shop for a specialty item like shichimi (for her Nori Granola) or what you can substitute if you cannot find the major ingredient or it's out-of-season (as with the Strawberry Salad).

Since the book was just released, I've only made the Cucumber Salad (with lemongrass, tofu, red onion, and kale - there's a kale or cilantro option here, but 1 cup of cilantro seemed like an awful lot to me and I like cilantro). It is the recipe she opens with to "set the tone", so it seemed like a good choice.
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Format: Hardcover
What creative ideas from this cookbook author! Unique recipes characterize this book: miso in oatmeal, red lentils in hummus, and quick pickled rose petals, among others.

Heidi Swanson is a well-known cookbook author and blogger. She divides her new vegetarian cookbook into two major parts. The first, Near, reflects her San Francisco and California cooking. The second, Far, focuses on places she visited: Morocco, France, India, Italy, and Japan; however, don't expect the sections to necessarily include typical recipes from the regions. She is an innovator. For example, her recipe for Madeleines in the France chapter features whole wheat pastry flour and millet.

The beginning of each chapter includes a list of ingredients in her pantry for that chapter. Items such as kinome, ras el hanout, yuba, and amaro are there, among others. A brief description of these as well as where one might look for them would be helpful.

The photography has a dreamy quality. More pages, 89, are devoted to scenery, designs, and ingredients, than pages devoted to an actual recipe product, 82.

A brief, chatty note is inserted along with each recipe. I liked that just below the title of each recipe was a short line of major ingredients, no more than four, to give one a quick idea of the flavors involved.

I tried four recipes:
Miso Oat Porridge. This definitely has an umami taste. I made it with some older miso, and the flavor was very strong. Remaking it with fresh miso was much more to my liking. This is an interesting dish for people who enjoy this flavor.

Popovers. These said, "Pepper!" when you ate them. Mine were pop-unders. The batter was thicker than that from my popover recipe, and I used a scale to weigh the flour.
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