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The Sprouted Kitchen: A Tastier Take on Whole Foods Hardcover – Aug 28 2012
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“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 Condé 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
Here are the recipes I tried:
French press coffee: My first reaction was: Really? But I figured hey its worth a shot. The measurements were not the best for the equipment and coffee beans I have at home. It however encouraged to be a little more precise with my coffee making. When I have the time, I do take some of the extra steps suggested.
Scrambled eggs with creamy leeks: Although I will keep my old method for cooking scramble eggs, the leeks are delicious and I made them many times since, with or without eggs.
Multi-grain carrot muffin: Nice recipe. The texture is moist and crumbly. Will make again (probably with small modifications to suit our taste (eg add nuts, or a little nutmeg).
Roasted tomato soup: Delicious, strong flavors ans I have made a few times now.
Moroccan-stuffed squash: I like the concept more than the actual taste: it was fairly bland (until I doubled almost all the amount herbs/spices and feta)
Coconut loaf: It was fairly dense, a bit on the dry side, ok tasting but I dont think I would make it again.
Most recent customer reviews
I have reviewed the entire book and I think it has a bit of everything for everyone's taste. Also the book contains pretty simple recipes and some elaborate ones for special... Read morePublished 4 months ago by Mariana
I am savouring this cookbook. Both the recipes and the photography. The recipes are very user-friendly with a creative approach to whole foods and fresh ingredients. Read morePublished on Nov. 12 2013 by Aline M Bennett
If you're looking for some inspiration, a new cookbook to love, this is the one! I can't recommend it highly enough!Published on Nov. 7 2013 by Amazon Customer