Love Bake Nourish: Healthier Cakes, Bakes and Puddings Full of Fruit and Flavour Hardcover – Mar 21 2013
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Amber’s recipes unite luxury with nature. Her cakes are truly delicious and original with tastes that awaken your senses. (Sadie Frost)
I adore the whole concept behind Love, Bake, Nourish. All of the recipes use honey, maple syrup, and fruit for naturally sweet flavors (minimizing the use of refined white sugar) and ancient flours like spelt, buckwheat, rye, and nut flours (replacing white all-purpose flour). As you all know, I’m not one to shy away from sugar and all-purpose flour, but it’s nice to experiment with alternatives that are not only more healthful but also provide a wealth of different flavors to experience. I’m also a sucker for beautiful food photos, and the images by Ali Allen from Love, Bake, Nourish don’t disappoint. (Stef The Cupcake Blog, 3/12/2014)
'How you like your meringues is a very personal subject,' writes Amber Rose in her cookbook Love, Bake, Nourish. The New Zealand native chef hails from a land famous for the pavlova, a meringue dessert topped with cream and fresh seasonal fruit. 'I like them a bit chewy, while others like them to be crisp and crunchy.' She notes for larger meringue, such as a pavlova, the longer it should bake in the oven. However, once it’s cooked, you may leave it in the oven overnight to cool. (Shannon McCook, The Perfect Summer Peach Muffin Parade.com, 4/18/2014)
A Comforting Chocolate and Chestnut Cake from Amber Rose
Amber Rose has just published Love Bake Nourish, a baking book that reflects a very distinctive personal nature. She’s a passionate about foods that are seasonal, organic and not processed. She loves different flours and she cannot abide processed sugar. In her career as chef and author, she has scoured for recipes, old and new, that meet her standards for superior and naturally healthy baking. This dish is old, Italian, and a treasure. No sugar, just honey. No flour, just ground walnuts plus chestnut puree. There is a reason traditional recipes are the core of our culinary heritage. They taste good. Amber’s recipes typically end with serving suggestions. I expected to read about whipped cream. How lovely to find she wants this dense, rich cake served with sour cream. This combination is truly self-intensifying. And, uh, no, there is no chance of confusing this cake for a baked potato. (. Cooking by the Book, 4/6/2014)
I was sent Amber Rose’s book, Love, Bake, Nourish: Healthier Cakes and Desserts Full of Fruit and Flavor for review and the minute I flipped through the pages, I knew this woman had an original voice and approach to baking. The recipes are healthful, yet they remain firmly planted within the arena of classic baking. The design and format beautifully support her goal of bringing delicious, lighter, healthier―nourishing―fare to her readers. There are many recipes using spelt flour and fruit as sweeteners. (Dede Wilson Bakepedia, 5/19/2014)
Rose Water and Pistachio Pavlova with Strawberries. [Rose Water and Pistachio Pavlova with Strawberries] is definitely a firm favorite of mine and, for me, scattering rose petals on top is an absolute must―this dessert is not just for the palate, it’s for the soul, something to be made with love for a very special occasion.
A Lemony Hazelnut & Blueberry Cake. I love cream, I love berries and I love nuts. Here, I have incorporated them all in one delicious [lemony hazelnut blueberry cake]. A slice of this, 10 minutes to myself, a steaming cup of fragrant jasmine tea, and the world would simply fall away.
On a recent visit to my friend Sadie Frost’s house, I took her some cakes to share for an afternoon tea, and one of her gorgeous sons, upon seeing this cake, said: “Baking cakes like this is like being a superhero.” Possibly the best compliment I have ever had. (Bakepedia, 5/19/2014)
On the other end of the spectrum, Amber Rose's Love, Bake, Nourish is full of desserts that use wholesome ingredients (think whole grain flours, fresh fruit, and natural sweeteners), complete with pretty, airy photos. (Marian Bull, Behind the Book: Olives, Lemons & Za'atar Food52, 7/8/2014)
From Amber Rose’s Love Bake Nourish, these ginger-peach wholegrain muffins are sweetened with honey and topped with a surprisingly good gingery-peach combination that soaks into the top of each muffin as it bakes. (Shannon McCook, The Perfect Summer Peach Muffin Parade, 6/11/2014)
In an ocean of baking books this book is something new. It is an aspirational, yet very achievable, collection of recipes to guide you through baking in a more nourishing way. Food stylist Amber Rose found a lot of the baking recipes out there tend to have the same flavor combinations used over and over again with refined white flour and white sugar as a staple. The heroes of her recipes are the seasonal fruits and ancient flours (spelt, rye, buckwheat and nut flours) used as an alternative to so much refined sugar and gluten, to bring more depth of flavor and texture and to create a healthier baked good. This is a book that covers all occasions, all seasons and all moods, bringing heritage ingredients into the modern kitchen. Using readily available fruit, honey, nuts and flowers to give a more natural kind of baked good, some of the recipes are sugar- and wheat-free and in some instances even dairy-free. Other recipes call for sugar and flour but it's always in a way that brings to the life the ingredients being used. Learning to cook and bake with the seasons helps to support our natural rhythms and brings endless delight to the taste buds as well as helping us to be a little more thrifty, which is an important part of feeding ourselves and our families. Enjoy baking a Spiced Carrot Cake with a crumbly topping; make Berry Good Fairy Cakes for the kids, create a Coconut & Passionfruit Tart for a dinner party, or try the healthy Zesty Oat Cookies with an orange zest pastry. Baking is always indulgent and comforting but, with Amber, it can be nourishing too. (Sweet Paul Magazine) --This text refers to an alternate Hardcover edition.
About the Author
Amber Rose grew up a farm in New Zealand, surrounded by heritage fruit and vegetables. She has travelled the world, cooking in cafes and restaurants. She was a private chef to Sadie Frost and Jude Law before becoming a doula, giving nutritional advice and cooking for new mums. She is now a food stylist.