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.
Other Sellers on Amazon
+ $3.99 shipping
+ $3.99 shipping
+ Free Shipping
The Harvest Baker: 150 Sweet & Savory Recipes Celebrating the Fresh-Picked Flavors of Fruits, Herbs & Vegetables Paperback – June 27, 2017
|New from||Used from|
The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
Frequently bought together
Customers who bought this item also bought
“With its down-home and seasonal approach, The Harvest Baker will appeal to both gardeners and bakers, with recipes that are sure to become family favorites.” — Kate McDermott, author of Art of the Pie
“The Harvest Baker goes way beyond zucchini bread and shows you wonderful ways to work more vegetables and fruits into your meals. I can’t wait to try these recipes!” — Barbara Damrosch, columnist of “A Cook’s Garden” for The Washington Post and co-author of The Four Season Farm Gardener’s Cookbook
“Ken Haedrich’s recipes are always that perfect balance of simple and sophisticated, equally appealing to both the novice and veteran baker. His new book makes me want to sprint to the garden, then to the oven, then back again, ad infinitum. I love this collection!” — Jenny Rosenstrach, author of Dinner: A Love Story
From the Back Cover
Top customer reviews
There’s more variety here than you’ve seen in Ken’s books before. Over 150 recipes include both sweet and savory delights. There are four parts to the book, each with its own set of chapters.
Part 1, For the Love of Bread, begins with a chapter on morning breads, then expands to sweet and savory quick breads and concludes with yeast breads and rolls and buns. If you want bread, sweet or savory at some point in the day, then here are some of the ideas:
Whole Wheat Blueberry Beet Muffins
Sweet Potato Buttermilk Biscuits
Roasted Carrot Tea Loaf
Apple Applesauce Oatmeal Bread
Roasted Bell Pepper Buttermilk Cornbread
Mushroom, Spinach and Blue-Cheese Stuffed Baguette
Remember, that was just Part One. Part 2, Crusty Entrees, continues the extravaganza with first a chapter for pizzas, flatbreads, calzones and other stuffed breads. Then comes the chapter for savory harvest pies, like quiches and pot pies. Ideas here include:
White Bean, Spinach and Bacon Pizza
Tomato Jam Pizza with Caramelized Onions
Cabbage and Sausage Stuffed Buns
Creamy Buffalo Chicken, Tomato, and Corn Pie
Green Pea and Parmesan Cheese Tartlets
Crème Fraiche Corn Quiche
In Part 3, The Baker’s Sweet Tooth, we finally depart from those darn vegetables and get to the sweet heart of Ken’s recipes. I’m not opposed to a pot pie, not me, but the chapters float dreams of cookies and bar, cakes both pound and coffee, and, but of course, pies. Pies. Ken is, after all, the founder of The Pie Academy. What awaits you. Oh, just darlings like:
Chocolate Sandwich Cookies with Sweet Herb Mascarpone
Ricotta Pound Cake with Pears, Walnuts and Sage
Peach Pecan Shortcake
Honey Parsnip Cake with Maple Cream Cheese Frosting
Sweet Carrot Pie
Peach Apricot Crumb Crostata
To top the book off, there is Part 4, called surprisingly Top It Off, with recipes for sauces, glazes, streusel, and more. You might be exhausted by the time you get here, but there are recipes for:
Food Processor Tomato Jam
Brown Sugar Streusel
Home Made Crème Fraiche
Ordinarily, I go through a new cookbook and scan in the recipes I want to try. I might find a book to have 10 or up to 20 ideas that intrigue me, things that hopefully some day I can make. I didn’t even try to decide with this book. My wife and I are beginning in Part 1, Chapter 1, and marching through this book. We’ll make everything. Every single one of the 150. Okay, maybe just a 100 or 105. But surely most of them.
And so will you. This is Ken’s most extravagant and delightful book ever. And, there’s a side benefit. Ken is an author you can trust. Just follow his recipe and you’ll be totally successful. Suzi and I have made dozens of his recipes. Every single one has turned out perfectly. These recipes have been tested and masterfully put into this book of baking treasures.
Your keys or your keyboard. But today. Today.
It's not too in-depth on the science of baking beyond equipment, measurements, simple directions, and tips, but, boy howdy, is it good. Each of Haedrich recipes contain some form of fruit, veg, or herb and are quick breads, normal-speed risen breads, picnic loaves and flatbread, rustic pies and tarts, cookies, and bars, cakes, sweet pies, and toppings/crumbs/sauces. A small handful of my favorite recipes are herbed cottage cheese loaf, a pizza with pureed broccoli cheese sauce, collard green and sausage pie with sesame crust, and mint Oreo cheesecake.
Harvest baking can be done by anyone, in any city or town around the globe. Simply put, harvest bakers use wholesome foods, locally sourced if possible, used in ways that nourish the body. This cookbook is quite readable, as the author has a good writing style and a manner of speaking right to the reader. Besides having useful tips and information regarding bakeware, kitchen tools, and growing a successful kitchen herb garden, there are a plethora of tempting recipes that are sure to make the mouth water for even those with discriminating tastes.
There are morning muffins, biscuits, and scone recipes with interesting ingredients, such as Bacon, Cheddar, and Fresh Corn Muffins (p. 29), which can be served as an accompaniment to meals from breakfast through dinner. Ricotta, Lemon, and Blackberry Muffins (p. 31) include sour cream for a more tangy bite as a perfect contrast to the sweet and delicious blackberries. The Butternut Squash Crumb Muffin recipe (p. 34) includes the directions on how to make the butternut squash puree, which is very helpful to bakers who desire to make this unique muffin. The Mashed Potato Biscuits (p. 40) are an excellent way to use leftovers in a tasty and delicious breakfast treat. With helpful pages throughout the cookbook with advice and hints for success, The Harvest Baker can be an asset to even the most experienced baker. The accompanying photos will tantalize the palate and encourage readers to start baking.
Other sections of the cookbook include: Sweet and Savory Quick Breads and Tea Loaves (Pumpkin Soda Bread, p. 52, and Corn-Off-The-Cob Sour Cream Cornbread, p. 67), Yeast Breads, Rolls, and Buns (Great American Potato Bread, p. 78, Herb and Veggie Flowerpot Bread, p. 85, and Potato and Onion-crusted Burger Buns, p. 94), Harvest Pizzas, Flatbreads, Calzones, and Other Stuffed Breads (Italian Sausage and Broccoli Rabe Pizza, p. 109), Savory Harvest Pies (Tomato Slab Pizza, p. 195), Cookies and Bars (Blueberry Oatmeal Crumb Bars, p. 223), Cakes, Sweet Pies, and Crostatas, and The Harvest Baker's Pantry. While it is impossible to mention all of the delicious recipes in this cookbook, I know that readers of all skill levels will be able to find multiple offerings that will suffice.