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
+ Free Shipping
+ $3.99 shipping
+ $4.05 shipping
The Sprouted Kitchen: A Tastier Take on Whole Foods Hardcover – August 28, 2012
"Children of Blood and Bone"
Tomi Adeyemi conjures a stunning world of dark magic and danger in her West African-inspired fantasy debut. Pre-order today
Frequently bought together
Customers who bought this item also bought
Customers who viewed this item also viewed
Featured Recipes from The Sprouted Kitchen
“Sara’s recipes are to be shared and savored. Nutritious, hearty, and relaxed, this book is filled with attractive food and beautiful photographs. Love it all around.”
—Aran Goyoaga, creator of Cannelle et Vanille and author of Small Plates and Sweet Treats
“The minute I landed on the Sprouted Kitchen website years ago, I knew I’d stumbled on a kindred spirit. Everything I loved about the site extends itself beautifully into this cookbook—the vibrant focus on whole foods, the enticing photography, the inspired ingredient combinations, and Sara’s approachable voice. I imagine this book being a welcome addition in many, many kitchens.”
—Heidi Swanson, author of Super Natural Every Day
“We all aspire to eat healthfully, but sometimes those good intentions are foiled by hard-to-source ingredients, restrictive fad diets, and other road-blocks. Sara Forte’s simple yet inventive recipes and straightforward approach to good, clean cooking are a breath of fresh air. From buckwheat tarts to nori popcorn, crispy avocado wedges to sesame date yogurt cups, I can’t wait to get cooking.”
—Luisa Weiss, creator of The Wednesday Chef and author of My Berlin Kitchen
“From gastriques to grape salsas and collard wraps to lassis, The Sprouted Kitchen proves that eating whole foods can be nutritious, approachable, and interesting. Sara and Hugh are my kitchen kin as they cook and shoot seasonally based, California-focused cuisine in a contemporary and smart manner. This book is a guide for the conscientious eater with creative yet doable ways to cook ethically, practically, and—most importantly—deliciously.”
—Aida Mollenkamp, host of Ask Aida and FoodCrafters
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
Over the past few years, I've heard about this book (as well as the blog) and always intended to get more acquainted with it. I am a a chef and recipe developer myself and I enjoy the resurgence of interest in healthy, whole food cooking and techniques that are making their way into the mainstream. I have been sprouting at home for years, from literal sprouts to sprouted nuts, whole grain flours, etc, so I figured I had a pretty advanced capability compared to the common home cook and I attempted to suspend my judgement. I like the overall idea of The Sprouted Kitchen, or what I assumed was implied by "a tastier take on whole foods." It is not my intention to discredit the authors, their style, recipes, blog, or success. To each their own, and it's always good when people are inspired to cook their own food.
However, I think it's a complete farce: the title is a complete misnomer. There is close to nothing "whole" about the majority of the foods/ ingredients--and most shockingly, LITTLE information or use of actual sprouting. Perhaps it was just a lofty "concept" that wasn't fully understood. In fact, I was reading up until page 76 and I still hadn't encountered ANY mention of sprouting at all. Instead, this was the first place that beans were called to be soaked before cooking--instead of using canned beans as suggested in the recipes! To call this type of cooking "whole food" and "sprouted" is a blatant lie and I find it offensive in that respect. I had to stop reading. How is it possible this book/blog is named THE SPROUTED KITCHEN? It's a complete mystery to me. If you're interested in the idea or technique of sprouting or even healthy whole-food cooking this is not the book for you. There isn't any nutritional or any solidly researched (beyond maybe a google search overview of) information. It might be interesting for those completely new to this type of cooking, but even then it's not introductory by any means. Instead I feel it's a book filled with recipes "sprinkled" with healthier ingredient alternatives swapped in for substitution purposes---even then there are refined flours, refined sugars, UN-sprouted grains, UN-sprouted flours, nuts, etc. I didn't come across a single sprout.
Also, it's hard to trust a cookbook or a recipe when author gives vague measurements and equivalents (a handful of this, scant cup of that, etc) and encourages personalization of the recipes before it has ever been made. Of course there is personalization/customization, but that comes with familiarity and experience--or repetition at the very least. Intuition is important as with anything, but please don't give me license to do whatever I want in following your recipe--because my intuition tells me that you are afraid to commit to defining how it should taste. Following a recipe is a commitment and I expect there to be a certain amount attention and commitment in the writing of the recipe as well.