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The Sprouted Kitchen: A Tastier Take on Whole Foods Hardcover – Aug 28 2012

4.4 out of 5 stars 9 customer reviews

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Product Details

  • Hardcover: 252 pages
  • Publisher: Ten Speed Press; 1 edition (Aug. 28 2012)
  • Language: English
  • ISBN-10: 1607741148
  • ISBN-13: 978-1607741145
  • Product Dimensions: 21.1 x 2.3 x 23.6 cm
  • Shipping Weight: 907 g
  • Average Customer Review: 4.4 out of 5 stars 9 customer reviews
  • Amazon Bestsellers Rank: #10,624 in Books (See Top 100 in Books)
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Product Description


“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 (, 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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Customer Reviews

4.4 out of 5 stars
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Top Customer Reviews

Format: Hardcover Verified Purchase
This book is well-designed and organized. Most of the mains are vegetarian. As a non vegetarian, I often find recipes for vegetarian mains that feel like side-dishes, that do not feel complete (=they would go great with a piece of meat). This book offers real vegetarian mains (for me and my bf who's much harder to please in this regard than I am. ) Overall, the food is good but not great. I used up of a bunch of 'special' ingredients I had on hand (muscovado sugar, oat flour, etc) which I liked. The recipes can be a bit fussy at times. I honestly had a hard time connecting with the author's voice. I like the book enough to keep it and will surely try new recipes in the future but I don't think I will buy another book by Mrs Forte in the future. Just did not like this one enough. There are other cookbooks with similar style of cooking that I get a lot more enjoyment from.

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.
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By A. Soares TOP 500 REVIEWER on Jan. 21 2013
Format: Hardcover Verified Purchase
I purchased this book after much success following the author's blog. The book is not 100% gluten free but is easily convertible for those of you (like me) who must follow a gluten free diet. Recipes are delicious and incorporate healthy, wholesome ingredients. Ingredient combinations may not always be typical, but always satifying. A favourite has been for me the roasted cauliflower capellini. The wholegrain, carrot muffins (though i converted to be gf using the Art of Gluten Free Baking's flour mix), broccoli salad, stuffed squash, brussel sprout salad and roasted tomato soup have also been repeatable favourites (we have tried many more recipes and liked all save the lentil balls). I like that most recipes are quick to prepare, perfect for a hurried weeknight.
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Format: Hardcover Verified Purchase
Love this book. The recipe for the multigrain carrot date muffins is worth the price of the book alone. Aside from this house favourite, there are many other recipes that were absolutely over the top delicious such as the roasted tomato soup (can't wait to make it again when my garden tomatoes ripen), the pumpkin pecan granola, and the braised white beans and leeks. I really love the simplicity of the photography, the white space on each page, and the ease of the directions. This cookbook has earned its space in our home and look forward to another. I also enjoy recipes from Sara Forte's blog.
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Format: Hardcover
I'm really surprised at these reviews. This book is good, and it's always nice to have access to vegan-option recipes, but this book is needlessly pretentious. As someone without access to a Whole Foods, I don't have a hope of making these recipes accurately. Matche? Turbinado? Mirin? It's like the author re-wrote recipes to include only exclusive ingredients.
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Format: Hardcover Verified Purchase
This is a fabulous book of easy and delicious receipies. A refreshing approach to eating healthy, beautifully illustrated with new/old innovative ideas. Thank you Sarah.
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