The Harvest Baker: 150 Sweet & Savory Recipes Celebrating the Fresh-Picked Flavors of Fruits, Herbs & Vegetables

by Ken Haedrich

Overview

Let them eat cake — and vegetables, too! Award-winning cookbook author Ken Haedrich serves up 150 delicious baked goods that are full of fresh fruits, vegetables, and herbs and go far beyond zucchini bread and carrot cake. From Bacon, Cheddar, and Fresh Corn Muffins to Fresh Fennel and Italian Sausage Pizza, Spaghetti Squash and Parmesan Quiche, and Brown Sugar Rhubarb Tart Squares, these scrumptious recipes add nutrition plus amazing flavor to every meal of the day. The breadth of this collection is stunning, and you’ll be amazed that baked goods this tasty also deliver your daily dose of fresh vegetables.

Product Details

ISBN-13:	9781612127675
Publisher:	Storey Publishing, LLC
Publication date:	06/27/2017
Pages:	304
Sales rank:	1,071,598
Product dimensions:	8.00(w) x 10.50(h) x 0.75(d)

About the Author

Ken Haedrich is the author of more than a dozen cookbooks, including Pie Academy, The Harvest Baker, Maple Syrup Cookbook, and Home for the Holidays, a winner of the Julia Child Cookbook Award. Founder and “dean” of The Pie Academy, Haedrich is one of America’s most respected food writers and a recognized authority on baking — pies, in particular. His articles have appeared in many publications, including Better Homes and Gardens, Cooking Light, and Bon Appétit. He can be found online at thepieacademy.com.

 

Table of Contents

Preface
Tool Talk: Outfitting the Harvest Baker's Kitchen
Part 1: For the Love of Bread
  1  Morning Breads: Muffins, Biscuits, and Scones
  2  Sweet and Savory Quick Breads and Tea Loaves
  3  Yeast Breads, Rolls, and Buns
Part 2: Crusty Entrees
  4  Harvest Pizzas, Flatbreads, Calzones, and Other Stuffed Breads
  5  Savory Harvest Pies: Quiches, Tarts, Pot Pies, and More
Part 3: The Baker's Sweet Tooth
  6  Cookies and Bars: A Handful of Harvest Goodness
  7  Cakes: Pound, Coffee, Upside Down, and More
  8  Sweet Pies and Crostatas
Part 4: Top It Off
  9  The Harvest Baker's Pantry: Sauce, Glaze, Streusel, and More
Converting Recipe Measurements to Metric
Acknowledgments
Index

Editorial Reviews

These recipes give you several gorgeous, clever, and time-tested ways to include the garden in your baking. And they promise to be delicious, too!” — Deborah Madison, author of Vegetable Literacy and In My Kitchen

“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 Publisher

03/15/2017
If you're trying to eat more vegetables, why not bake them into cakes and pies? Renowned author and teacher Haedrich (Dinner Pies) returns with a new collection of hearty baked goods featuring garden and farm fresh produce. There are many excellent recipes to choose from, including butternut squash crumb muffins, tomato slab pie, cauliflower Parmesan pizza, and apple pecan pound cake with maple syrup glaze. Most can be made by hand using conventional equipment—ready some elbow grease for a few directions such as "stir vigorously for 100 strokes." VERDICT Bakers will want to have this book on hand during summer and fall, when they're facing surplus squash or a glut of other fruits and vegetables. Highly recommended.

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