The Half Baked Harvest CookbookThe Half Baked Harvest Cookbook
Recipes From My Barn in the Mountains
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Book, 2017
Current format, Book, 2017, First edition, Available now.Book, 2017
Current format, Book, 2017, First edition, Available now. Offered in 0 more formatsA debut cookbook by the all-star blogger behind Half Baked Harvest draws on her experiences with creative combinations to provide more than 125 recipes for modern comfort foods that blend color, texture and fresh ingredients for maximum satisfaction.
The blogger behind "Half Baked Harvest," shares over one hundred and twenty-five recipes for dishes that include pan-fried feta with thyme and greek marinated olives, steak shwarma bowls, and gooey chocolate coconut caramel bars.
<b>125 of your new favorite recipes, featuring maximum flavor, minimum fuss, and the farm to table style that turned Half Baked Harvest from a beloved blog into the megahit cookbook series</b><br> <br><b>“Recipes veer from Braised Pork Tamale Burrito Bowls to Crispy Buffalo Quinoa Bites with no logic other than flat-out good taste.”—<i>Epicurious </i></b><br><br>Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking—at age fifteen. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains.<br> <br>While it might be a trek to get to Tieghan’s barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it’s molasses). From Korean Beef, Sweet Potato, and Quinoa Bibimbap to Healthier Slow-Cooker Butter Chicken to Addictive Salted Caramel–Stuffed Chocolate Cookies, a striking photograph accompanies every recipe, making <i>Half Baked Harvest Cookbook</i> a feast your eyes, too.
The blogger behind "Half Baked Harvest," shares over one hundred and twenty-five recipes for dishes that include pan-fried feta with thyme and greek marinated olives, steak shwarma bowls, and gooey chocolate coconut caramel bars.
<b>125 of your new favorite recipes, featuring maximum flavor, minimum fuss, and the farm to table style that turned Half Baked Harvest from a beloved blog into the megahit cookbook series</b><br> <br><b>“Recipes veer from Braised Pork Tamale Burrito Bowls to Crispy Buffalo Quinoa Bites with no logic other than flat-out good taste.”—<i>Epicurious </i></b><br><br>Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking—at age fifteen. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains.<br> <br>While it might be a trek to get to Tieghan’s barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it’s molasses). From Korean Beef, Sweet Potato, and Quinoa Bibimbap to Healthier Slow-Cooker Butter Chicken to Addictive Salted Caramel–Stuffed Chocolate Cookies, a striking photograph accompanies every recipe, making <i>Half Baked Harvest Cookbook</i> a feast your eyes, too.
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- New York : Clarkson Potter/Publishers, [2017]
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