|Print List Price:||$29.99|
Save $15.00 (50%)
Random House LLC
Price set by seller.
Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains Kindle Edition
|New from||Used from|
Explore your book, then jump right back to where you left off with Page Flip.
View high quality images that let you zoom in to take a closer look.
Enjoy features only possible in digital – start reading right away, carry your library with you, adjust the font, create shareable notes and highlights, and more.
Discover additional details about the events, people, and places in your book, with Wikipedia integration.
Ask Alexa to read your book with Audible integration or text-to-speech.
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Customers who bought this item also bought
“Gerard’s gift is making you feel like you’re cooking along with a fun friend.” —Colorado Homes Magazine
"Gerard's collection of recipes is filled with delights for weekday nights and weekend revels." —BookPage
"Very decadent choices as well as very mindful ones all in one place." —The New Potato
"This colorful and exciting cookbook... is a must have." —The Chalkboard Mag
About the Author
- Language: : English
- Publication date : September 12, 2017
- File size : 242541 KB
- Word Wise : Enabled
- Print length : 302 pages
- Publisher : Clarkson Potter (September 12, 2017)
- ASIN : B01MU23NZI
- Text-to-Speech : Enabled
- X-Ray : Enabled
- Enhanced typesetting : Enabled
- Lending : Not Enabled
- Best Sellers Rank: #56,068 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
Also, the recipes are lacking in cohesiveness. On one page you will see a supposedly healthy, lightened-up version of chicken parmesan, only to turn the page and find potato-chip crusted chicken. There was also a pasta recipe calling for TWO CUPS of olive oil. Never once in my twenty-plus years of cooking (some of it professionally) have I found it necessary to use such a ridiculous amount of oil, whether cooking for two or twelve.
I believe part of the problem is that these days book contracts are given to anyone with a profitable Instagram follower-count, regardless of the expertise of that person. Ten years ago most cookbooks were good, or at least had recipes that worked, because they were written by professionals. I respect the author for her efforts, and enjoyed her backstory, but she simply lacks the knowledge or experience to be an effective cookbook author.
The pork tacos with mojo sauce: The picture is drool worthy. But as I started cooking, I noticed a few issues right off the bat. No salt or acid in the marinade? I'm not sure I've ever seen that before... What's the point of a marinade without salt or acid? Then the mojo sauce called for mango, which I thought was strange. I went with it, and I should have gone with my gut because the sauce had a strange gelatinous texture that was a bit off-putting. The mango flavor really threw off all of the other flavors. Additionally, when I added the sauce to the cooked pork it was way too much sauce and I ended up with shredded pork soup, swimming in a gummy and much too sweet sauce. And I even used a larger roast than what was called for. Then comes the toppings... To the fatty pork dripping in a sauce made with mango, honey, and cilantro you add avocado, fried onions, spicy mayo, and a fried egg? Let's just say the flavors were super strange together and it was much too heavy. And I am not one who fears fat in my food. When we ate the leftovers we scorched the pork in a hot oven to crisp up and dilute the sauce and then just topped with some chopped scallion, cotija cheese, and fresh lime. Much better.
The Thai Butternut Squash soup: Basically tasted like peanut butter soup. No depth of flavor, and that's saying something for a recipe with a really long list of ingredients. Additionally, you're instructed to add cold/raw shiitake mushrooms to the soup with no caramelization process. I just couldn't do it as I knew the mushrooms would offer absolutely nothing to the soup with this application. So I roasted them off in the toaster oven with some oil and salt before adding to the soup and it ended up being the best part.
The gal behind the blog is a brilliant food photographer, so this book will probably spend more time on my coffee table than in my kitchen. I'm learning that her lack of professional culinary training shines through when you actually start cooking her recipes. Sometimes less is more! (Giada is a master at this...) I'm sure I'll find some gems in this book, but so far I've spent a lot of money on a lot of ingredients with really disappointing outcomes. I would say if you know what you're doing in the kitchen, then you may be able to adjust these recipes in a way that works. But if you like following the recipes exactly, I wouldn't recommend it.
(And just as a side note, the cuban-style roast pork shoulder with mojo sauce from Serious Eats is an outstanding alternative to the recipe provided in this book. With half as many ingredients.)
There is a nice range of vegetarian and meat recipes as well as some sea food recipes that look pretty good (I'm not a huge seafood fan). I will say the desserts are mostly chocolate based so that may or may not be a plus for someone. Every recipe has the most beautiful photos to go along with it. There are some nice little excerpts before the recipes that talk about the ingredients or the inspiration for the dish. Many of the recipes suggest substitutions for meat or ingredients or alternative cooking methods.
I look forward to cooking more recipes and hopefully seeing another of her cookbooks in the future!