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The Sprouted Kitchen: A Tastier Take on Whole Foods Hardcover – 20 Oct 2012

4.5 out of 5 stars 4 customer reviews

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Product details

  • Hardcover: 224 pages
  • Publisher: Ten Speed Press; 1 edition (20 Oct. 2012)
  • Language: English
  • ISBN-10: 1607741148
  • ISBN-13: 978-1607741145
  • Product Dimensions: 21.1 x 2.3 x 23.6 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 233,219 in Books (See Top 100 in Books)

Product Description

Review

"It's full of inspired, beautifully photographed, whole food recipes - and I suspect you're all going to love it. Congrats Sara & Hugh, the book is a stunner."
--Heidi Swanson, 101cookbooks.com"
"
"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

"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

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"

About the Author

SARA FORTE discovered a love for whole foods when she volunteered at an organic farm while working toward her English degree at Cal Poly, San Luis Obispo. The interest led to an internship in Italy at a bed-and-breakfast and cooking school, jobs at a few different markets, and eventually a food blog, Sprouted Kitchen (sproutedkitchen.com), that she produces with her husband, Hugh. She writes recipes and stories about life while he documents their whole food approach to eating well. Her work has been featured in InStyle, Better Homes & Gardens, Sunset, Fine Cooking, The Kitchn, Etsy, Food 52, and EcoSalon. The Sprouted Kitchen was a recent finalist in Saveur s Best Food Blog Awards for Best Food Photography. Sara continues to freelance in recipe development and take on small catering jobs on the side. They currently live in Dana Point, California, working, eating, and inspiring people to cook fresh, real food.
HUGH FORTE is a self-taught photographer whose work was born from traveling and wanting to document the life playing out around him. Although Hugh focuses most of his energy on wedding and lifestyle photography, he created Sprouted Kitchen as a gift to Sara so that they would have a creative outlet together, and he has since begun to experiment with a fresh approach to the art of food photography. With an aesthetic inspired largely by the natural beauty of the subject, his eye pairs well with Sara s cooking style. Hugh s work has been recognized by Smithsonian, Photo District News, and Conde Nast Traveler. While photography is both his profession and his passion, Hugh s time is also invested in great books, fun waves, and the pursuit of a really good cup of coffee.
"


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Top Customer Reviews

Format: Hardcover
As soon as you see this couple's blog 'The Sprouted Kitchen', you'll be better equipped to make a more judicious decision about purchasing the cookbook.

I like it. The Fortes know their food intimately, and flavour is second nature to these chefs. The magic lies in team-work - Sarah does the recipe testing and her husband takes cracking-good photos. Its such a treat to feel part of their kitchen, and escape those nasty block-buster cookbooks with perfectly sculpted families and Colgate smiles. In contrast, this is a real and honest cookbook, imploding with inspiration.

A couple of recipes? Pistachio salmon & edamame mash, toasted millet, pine nut, rocket & pickled onion salad, beer bean poblanos, polenta squares with blueberry relish, oatmeal shortbread.

Hope this helps.
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Format: Hardcover Verified Purchase
My wife loves it
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great recipes
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I loved the blog so have gotten the book, but never made anything, somehow was never inspired to. Have given it away again.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 4.6 out of 5 stars 131 reviews
6 of 7 people found the following review helpful
1.0 out of 5 stars Literally NO Sprouts OR Sprouting--and not much in the way of "whole foods" 4 July 2016
By M. Falso - Published on Amazon.com
Format: Hardcover Verified Purchase
First, I have to get it off my chest that I hope I NEVER again pick up ANY cookbook with a lengthy, detailed 2-page recipe for making French Press coffee--in both volume and gram measurements. Had a seen this in person, I would have immediately put this book down and walked away on the spot and realized it was not what I was looking for.

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.
1 of 1 people found the following review helpful
5.0 out of 5 stars I LOVE the method she teaches for making a frittata and ... 17 Feb. 2015
By Vickie Heller - Published on Amazon.com
Format: Hardcover Verified Purchase
I bought this cookbook about six months ago and I use it regularly. Her approach to putting together a dish matches the way my husband and I eat these days perfectly. When I take the time to cook from a recipe, I don't want to worry about being strictly vegetarian, vegan, gluten-free, etc, but I also don't want the focus of the dish to be a big slab of meat or a pound of cheese either. This cookbook celebrates what I've always understood to be the way we're supposed to eat: whole foods and veggie-centered. I LOVE the method she teaches for making a frittata and will never make one any other way again, and I swear I could just drink the herb & lime sauce she gives for cous cous with shrimp on page 124. I do substitute ingredients and cooking methods depending on what I have on hand and feel like doing any given night, but everyone should feel free to do that. I wish there were more cookbooks and recipes out there like Sara Forte's. Anyone who is comfortable with both (1) throwing some leafy greens in the mashed potatoes for a health boost and (2) throwing some bacon on top of the salad for a flavor boost is a wise, wise person, I say.
2 of 2 people found the following review helpful
5.0 out of 5 stars Great whole food cookbook 18 Jun. 2014
By afullerton91 - Published on Amazon.com
Format: Kindle Edition Verified Purchase
I enjoy the Sprouted Kitchen blog, and I really enjoy this book. The recipes are clear and accessible, and there's usually some suggestions for substitutions or variations, which I appreciate. I think anybody who is interested in this book would be aware of this, but the included recipes are largely plant-based and free of processed foods. A nice balance is struck between homemade preparation that lets you know exactly what is going into your food, and not being absurdly time-consuming. I truly love spending time in the kitchen, and I so appreciate recipes such as these that are also lovely to consume.
Some of my favorites are: haricot vert salad with avocado dressing, soba noodle bowls with green tea poached salmon, roasted cauliflower pasta, beach day tuna salad (I sub poached chicken), chipotle and apple turkey burgers, and tofu summer rolls with cashew dipping sauce, and oatmeal ice cream sandwiches. I fully intend to cook my way through a vast majority of the recipes in this book!
2 of 2 people found the following review helpful
5.0 out of 5 stars A Favorite 31 Jan. 2014
By Eve - Published on Amazon.com
Format: Hardcover Verified Purchase
Though I procrastinate when cooking and rarely cook from a book...I admit I like doing my own thing when creating a meal....I actually love this book! I'm quite discerning when purchasing my cookbooks, and this one is top-notch. There are many beautiful pictures (something important to me), I like it's layout, and the processes don't seem time-consuming and are relatively simple to carry out. I plan to also purchase one for my friend who has wanted one for quite some time.
2 of 2 people found the following review helpful
5.0 out of 5 stars Beautiful Foods! 12 April 2015
By PattyLouise - Published on Amazon.com
Format: Hardcover Verified Purchase
I am so interested in clean and healthy eating. I know how to do it. This book helps, though. Rather than printing recipes from a million blogs I have a source of recipes that we love. Great photos and easy clear instructions make this book a winner for me!
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