Homesteader's Kitchen, The: Recipes from Farm to Table Review

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(More customer reviews)i was excited about purchasing Homesteader's Kitchen, The: Recipes from Farm to Table a collection of recipes by a local chef, but oh how disappointed I am. My husband loves granola for breakfast and as an on-the-go snack, so I decided to make the enticingly titled "living Rise and Shine Granola". I had difficulty finding all the ingredients but finally located everything except the buckwheat. It was not until I was part way through the recipe that I then discovered that not only were the ingredients obsure, but even with my gadget filled kitchen, I did not have the means to "flake" the cereals in the recipe or to grind the flax seeds. I was asked to bring a salad to a pot luck lunch, so the next recipe I tried was the chunky guacamole salad. Again, many unusual ingredients which took me a while to locate. The recipe indicated it made 4-6 servings--but it was only enough for 2-3, not nearly enough for the potluck. It did taste good though. The next recipe I tried was the Amphora chocolate cake. The cake itself was kind of dry, but the chocolate frosting was to die for! Next was the Veggie Loaf--same problem as the salad: the size was off. The recipe supposedly makes two loaf pans. There was only enough for one loaf pan. And it didn't taste that great. But I think today's fiasco does it for me with this book. I made the date and nut bars. Even when I was making it, I was concerned about the huge amount of butter relative to the dry ingredients, but foolishly decided to go with the recipe as written. The "pastry" is just a sticky runny mess. All I can assume is that the proofing/testing of the recipes in this book was poorly done. On this I should have been forewarned, because a recipe that appeared in the local paper with the review of the book also had a major flaw. It was for an apple-raspberry crisp and there was no flour listed for the topping. In summary, in my experience the ingredients in the recipes are often difficult to find (and I live in Monterey, California area where the chef also is located), the implements needed are not what every cook has in his/her kitchen, and the recipes as published have not been property tested.

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Robin Burnside's delicious, wholesome recipes for nurturing and nutritious meals make use of whole foods from the garden or farmers market. Since what we eat has a considerable affect on our well-being, she gives tips on choosing the finest quality ingredients along with cooking hints and suggestions to help create meals for optimal health and dining satisfaction. From refreshing beverages, filling breakfasts, crisp salads, and hot soups to homemade breads, grilled meats and fish, vegetarian meals, and luscious desserts, this cookbook has it all-the best whole foods, locally and sustainably grown, served with love.

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