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Healthy Baking: Nourishing breads, wholesome cakes, ancient grains and bubbling ferments Hardcover – July 10, 2018
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Another stunner!―Sue Quinn
Approved by Diana Henry, this process-led recipe book goes back to beautiful baking basics, to serve up the sort of food you'll long to share and savour.―PSYCHOLOGIES
Irish chef Jordan champions 'real' bread and makes bakes healthier by using natural ingredients, ancient grains such as spelt and rye, and fermenting. His sweet bakes, including plum & raspberry buckwheat crumble, are free from refined sugar and packed with fruit, nuts and spices. There are lots of dinner ideas too, with tarts, pizzas and whole baked vegetables.―BBC GOOD FOOD MAGAZINE
I learnt so much from this book. Jordan Bourke is a truly intelligent and inspiring cook.―Diana Henry
Book of the month: Jordan Bourke's previous book, Our Korean Kitchen, created with his fabulous fashion designer wife Rejina Pyo, has won a slew of awards. His new book Healthy Baking is taking a U-turn on 'clean' eating.―Laura Jackson & Alice Levine, MARIE CLAIRE
About the Author
Jordan is an Irish chef and author of the critically acclaimed bestselling cookbooks Our Korean Kitchen, The Guilt-Free Gourmet and The Natural Food Kitchen. Having trained at the Ballymaloe cookery school in Ireland, he worked at the Michelin-starred Petersham Nurseries restaurant, London. He now divides his time between working as a food writer, food stylist and consulting for various food brands and restaurants. He lives in London and is married to the fashion designer Rejina Pyo.
You can find more recipes and information on Jordan here:
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Top customer reviews
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This isn’t your typical cookbook with a laundry list of breads made from strange, hard-to-find ingredients (although there are some excellent ones); rather Bourke introduces all kinds of different dishes made from unexpected ingredients like Korean Kimchi (The Kimchi, Egg and Avocado on sourdough is innovative and delicious), Harissa – his recipe is excellent, and Labneh, which is excellent Middle Eastern strained yogurt. There are recipes for flavored oils, condiments, and fermented vegetables which add variety and flavor to dozens of dishes.
If you love to bake bread, a visit to the health food store or bulk food aisle in a larger grocery store (mine has everything in the recipes I wanted to make) is all that is necessary. Bourke’s recipes are well-written and easy to follow. Of course homemade sourdough takes a bit of time, and as busy as most of us are nowadays, it may not be something we want to spend the time to make. However, there are non-sourdough breads that are great. Rather than spend the extra time with Bourke’s extra steps (which obviously will make the bread better), I dumped the ingredients in my auto bread machine and set it to the dough setting, then formed the bread as directed. The Olive and Herb Yeasted Bread and the Rye, Pecan, and Date bread both were delicious done this way.
The book includes recipes for yummy cakes, tarts, and cookies, too, and they are worth making. All told, if you are interested in new dishes using healthy ingredients, you’ll want to pick up a copy.
Special thanks to NetGalley for supplying a review copy of this book.
On advice from Amazon, and based on their emailed reply I can say – “My review is given voluntarily and the Author/publisher does not require a review in exchange for the book, or attempt to influence my review.”
I would like to thank Orion Publishing Group for providing me with a free electronic copy of this book, via Netgalley, in exchange for an open and honest review.
If I was allowed to name this book, I would really call it the ‘Great Big Baking book of Everything’ as it covers such a wide range of recipes and dishes.
It starts out as I had expected with sourdoughs, yeast breads and other baked goodies that had me want to own my own paper copy of ‘Healthy Baking’. But there is then just so much more to this cookbook than bread, pastries and pizza! Oh so much more. We get into main meals - I am a sucker for roast whole head of cauliflower recipes and so need to try that one. And then into preserves, fermentations and more. I simply loved this book.
And no, no I didn’t get a chance to try any of the recipes… Yet. But from my 30+ years of cooking, making and baking I know how to read a recipe and I know what I would like to make and what I would avoid. I also know a well-constructed and tasty meal idea when I see one. And yes there were a few too many allium rich dishes within ‘Healthy Baking’ to have me want to try everything. But there was enough other ideas to try and I can see myself opening this book and trying them.
Oh, and for the record - whoever tries a recipe in a cook book at the shops before deciding to buy it and take it home? Anyone? Yes, you can see I am still bemused by a recent accusation I can’t really comment on or review a cookbook if I’ve not tried any of the recipes… but hey, I am giving you my opinion as if I saw this book in the shops. I would go through it (not read it cover to cover like I actually did mind you) and judge whether or not it was something I would want to take home and cook from. So those who tell me I can’t review a book without having tried everything in it first… you’re so funny! I don’t kill people before reviewing cosy crimes either, maybe that’s why the comments were left by ‘anonymous’… so there would be no volunteers to ensure I review murder books appropriately too? ;-)
Anyhow, back to ‘Healthy Baking’. Loved it, I did say that though. So here is why I loved it. I can’t eat wheat - I have a medically diagnosed wheat protein intolerance (not coeliacs) that means a lot of wheat, barley or rye makes me sick. So a bread book that relies on spelt, dairy free options and unrefined sugars - all how I live and eat - was just a dream come true to me!
Yes there were all the allium issues, but I am just so used to people never thinking of the allium allergies and intolerances I just let it slide. Especially as ‘Healthy Baking’ never states it is a diet specific cook book. It is just a cook book demonstrating… Healthy Baking. Yeah, its title pretty much explains it all - nailed it.
For the formatting side of things - gorgeous, enticing and clear pictures draw the reader in and make us want to see more. A great deal of helpful information is provided for each section and some of the recipes too - I do like those personalised touches as to why a recipe is important enough to the author to appear in their work. And the recipe layout and other essential information was clear and precise too. Being a cook book made in the UK, no conversion to metric issues either.
Would I recommend this book to others?
Yes I would. In fact, I already have been. There are a lot of people out there who aren’t just on the kale drinking, raw vegan, “hippy food” bandwagon as it matches our shoes. We have legitimate allergies and intolerances that seem to be overshadowed by foodisms and gimmicks. ‘Healthy Baking’ is NOT one of those foodism gimmicks. It really does come across as one of the open and honest cook books wanting to help everyone eat better and therefore feel better through whole foods and great recipes. So people with or without food allergies and intolerances will all enjoy this book. Maybe not every recipe… but there are enough there to keep us all amused.
Would I buy this book for myself?
Yes I would. It’s already on my Amazon wish list and I have been shopping around the various online bookstores to find the best deal on where to get it. ;-) Yes, this is really one of those books where I will happily put my money where my mouth is and hope to own my own copy very, very soon.
In summary: This is indeed a great book about Healthy Baking, and then some. Highly recommend.
Most recent customer reviews
Bourke presents deliciously simple, addressable, and not the least bit processed...Read more