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Kitchen Garden Cookbook Paperback – 1 Jan 1999


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Product details

  • Paperback: 336 pages
  • Publisher: Book Publishing Company; 5th edition (1 Jan. 1999)
  • Language: English
  • ISBN-10: 1878736868
  • ISBN-13: 978-1878736864
  • Product Dimensions: 23.2 x 15 x 2.1 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 147,865 in Books (See Top 100 in Books)

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Product Description

Synopsis

Showing how to turn nuts, vegetable seeds, grain and beans into gourmet foods, the chapterrs in this text explain food dehydrating, juicing, natural sodas, alternatives to dairy and salt and smart vegetarianism. --This text refers to an out of print or unavailable edition of this title.

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1 of 1 people found the following review helpful By Nona on 15 Aug. 2013
Format: Paperback Verified Purchase
Big writing easy instructions quite a lot of recipes. Hopefully they are good but just received book and not
tried them out yet.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 40 reviews
119 of 119 people found the following review helpful
Wonderful All-Purpose Book. 3 Dec. 2004
By Billi-Jean - Published on Amazon.com
Format: Paperback
"Sproutman's Kitchen Garden Cookbook" is a great all-purpose book for anyone new to sprouts and sprouting and for the sprout vetran who is looking for more recipes and ideas. The tone is chatty and humourous. The book is a great read cover to cover, but it can also be read a section at a time, in any order.
I received this book as a gift and almost immediately I had trays and bags of sprouts in my kitchen. We've stopped putting lettuce on sandwiches and use various sprouts. Sprouts on salad, in stir-fry, in soup... I've tried several of the recipes with success. The sprout bread is really popular and so are the crunchy sprouts.
One word of caution: sprout bread has neither the flavour nor the texture of bakery bread. It is better. It is sweeter and more satisfying. It is also packed with nutrition. If you are expecting something close to regular bread, you will be disappointed. If you remember that what you are eating is something else entirely, you will love it.
88 of 88 people found the following review helpful
the best recipe book for health and taste 14 Nov. 2003
By A Customer - Published on Amazon.com
Format: Paperback Verified Purchase
I'm into raw foodism and have found various recipe books for a raw foodist. This book is the best recipe book I know. It's very detailed, practical, and rich in contents. I also like the philosophy of the author: While it is good to increase the intake of raw foods, it's not necessary that every mouthful of food contains enzyme. Sometimes it's necessary to cook the food at a relatively low temperature. I've learned to make sprouted wheat bread from this book. It's very easy and the bread is wonderfully nutritious and delicious.
I recommend this book highly to every one, raw foodist or not.
72 of 73 people found the following review helpful
Living food ! 12 Dec. 1999
By A Customer - Published on Amazon.com
Format: Paperback Verified Purchase
If you are interested in the health benefits of eating healthy bread without the allergens and toxins of flour and have become a fan of the "Ezekiel Bread" you will love this cookbook. It is easy, and fun to grow your own sprouts, and see fresh bread in 3 days! Variations are endless and I think Steve has done a wonderful job showing how simple the process is, and it is not intimidating in beginning your road to better health. Thanks to the Sproutman for this wealth of information - be sure to share some of your bread with friends (they won't believe it's sprouted grain!).
192 of 209 people found the following review helpful
Healthy eating, yes, if you want a total lifestyle overhaul... 16 April 2006
By Jennifer Tzivia MacLeod, author of the Seven Day Manuscript Machine and Writing the Bible for Kids - Published on Amazon.com
Format: Paperback
I guess I'm not the typical reviewer here - I am interested in healthy eating, but without the context of a major life change for myself and my family of five... I'd like to find new ways to eat well, without undermining our entire familiar (mostly vegetarian, mostly well-balanced) diet.

Let's start with what this book IS: an excellent guide to using all types of sprouts, and to which types are good for which occasions - baking, stir-frying, salads, etc. It's also a rather overt advertisement for "Sproutman's" own website and sprouting tools (sprout bag, greenhouse, seeds, etc); fair enough.

The book is full of interesting, simple recipes and ideas for using sprouts either raw or with low temp cooking to get the most nutrition out of every green, crunchy bite. He's also thrown in a bunch of related nutrition stuff - non-sprout items like vegan ice creams and helpful alternatives to salt and other seasonings.

Still, I found that most of the recipes were impractical for family cooking. If two cups of sprouted wheat make a single small loaf or several crackers or cookies, it doesn't take long to realize I'm going to need wheat berries bursting out of every corner of my tiny kitchen in order to create one meal for the five of us.

And that's just bread! To create enough sprouts for us to eat a single salad, a single stir-fry, a single helping of sprouted nuts... well, we're probably going to need to renovate other areas of the house to accomodate all the grow-bags or baskets.

Also, many of the recipes are just variants on previous recipes. Like, he'll take a page to describe how to make a cracker, and then ANOTHER page - this is just an example from memory - on how to make seasoned crackers, and it's obvious the ingredients and steps are identical, just with seasonings added.

Finally, having tasted sprouts and fermented products, I have some idea of what kinds of flavours to expect. Suggesting that his fermented "rejuvalac" beverage will taste similar to lemonade sounds way overblown. He actually hints that it may taste more "like sauerkraut" - to me, that's a BIG difference. Sorry, but I don't curl up on a summer's day with a tall, cool glass of sauerkraut.

Similarly, I realize our dependence on added sugars is overblown, but if I call something a "cookie", my kids (10 & 11) are going to know I'm lying if it's only sweetened with natural sprout maltose and a few raisins. Yes, sprouts give a nice malty sweetness to bread - but only the most idealistic parents would believe kids would accept it as a special-occasion treat.

I guess I was looking for a book that would help me incorporate sprouts into every aspect of our regular household dishes - stir fries, yes, but also to add flavour/nutrition to standard yeast breads, cakes, cookies, veg patties, etc.

Being almost totally vegan (he practically apologizes in the one section where he asks you to put a bit of butter into your rice cereal), there is too little range of dishes for our family's tastes and the dishes offered seem too monotonous for long-term enjoyment.

This book may be ideal for a single person or a couple who want to try an "extreme" veg or raw-foods or minimal-cooking lifestyle. For our family lifestyle, the overhaul required is too enormous to even begin imagining - and trust me, I have plenty of imagination!
44 of 44 people found the following review helpful
Sproutman's Kitchen Garden Cookbook 23 May 2002
By Debbie Foster - Published on Amazon.com
Format: Paperback
Finally, a recipe book that has wonderful live food recipes that are practical and simple enough to where kids can help. The ingredients are easy to obtain and with a little kitchen equipment (dehydrator and food processor), I can finally make my family something simple and delicious. This is the only book I have where I can actually use 100% of the recipes, not just a few. Not only is this book one of the best raw food "non cook" books out there, it is full of nutrition information and humor. It will keep you smiling!
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