Title: Half Baked Harvest Cookbook Pdf Recipes from My Barn in the Mountains
Author: Tieghan Gerard
Published Date: 2017
Page: 304
"...recipes veer from Braised Pork Tamale Burrito Bowls to Crispy Buffalo Quinoa Bites with no logic other than flat-out good taste." —Epicurious “Gerard’s gift is making you feel like you’re cooking along with a fun friend.” —Colorado Homes Magazine"Gerard's collection of recipes is filled with delights for weekday nights and weekend revels." —BookPage"Very decadent choices as well as very mindful ones all in one place." —The New Potato"This colorful and exciting cookbook... is a must have." —The Chalkboard Mag Tieghan Gerard is a food photographer, stylist, and recipe developer. Her blog, Half Baked Harvest, features a hearty mix of savory, sweet, healthy, and indulgent recipes... with a good amount of chocolate. She believes every diet should include a little bit of chocolate because balance is the key to life!
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 15. 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.
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). And a striking photograph accompanies every recipe, making Half Baked Harvest Cookbook a feast your eyes, too.
Pretty book, not-so-great recipes At first glance it’s a beautiful book with enticing photography, but I must agree with a previous reviewer that a lot of the recipes are Instagram bait made to look pretty but lacking in the taste department. Trendy, unoriginal food galore such as avocado toast (yawn), smoothie bowls, zucchini “pasta”. A number of recipes have blueberries as garnish, presumably because they look pretty.Also, the recipes are lacking in cohesiveness. On one page you will see a supposedly healthy, lightened-up version of chicken parmesan, only to turn the page and find potato-chip crusted chicken. There was also a pasta recipe calling for TWO CUPS of olive oil. Never once in my twenty-plus years of cooking (some of it professionally) have I found it necessary to use such a ridiculous amount of oil, whether cooking for two or twelve.I believe part of the problem is that these days book contracts are given to anyone with a profitable Instagram follower-count, regardless of the expertise of that person. Ten years ago most cookbooks were good, or at least had recipes that worked, because they were written by professionals. I respect the author for her efforts, and enjoyed her backstory, but she simply lacks the knowledge or experience to be an effective cookbook author.There is so much I love about this cookbook I have a LOT of cookbooks that I bought thinking I will use a lot of its recipes then they ended up collecting dust on my bookcase. NOT THIS ONE! There is so much I love about this cookbook. The recipes are unique, make me think outside the box, teach me something new, but not completely unapproachable. No fancy ingredients you can't pronounce or dont know whete to find. The recipes use eaay to find ingredients with a couple twist to be not just feasts, but feasts for the eyes. Even if you don't cook, this is the kind of book you would want to just keep on your coffee table looking at the gorgeous pictures. After I got the book I made one of the recipes from the breakfast section. We LOVED it. The author also encourages creative liberty with following the recipes so you can make all of these recipes pretty much your own.A regrettable 3 stars! Well shoot. I've been a fan of the blog and IG page for awhile now and I really wanted the negative reviews on this cookbook to be wrong. However, I'm unfortunately having the same experience with regard to the recipes not holding up to the photography. I'm wondering if perhaps the author should just focus on food photography full time instead of recipe and/or cookbook development? As an avid cook, I'm finding most of these recipes need serious adjustments. Here are a couple examples:The pork tacos with mojo sauce: The picture is drool worthy. But as I started cooking, I noticed a few issues right off the bat. No salt or acid in the marinade? I'm not sure I've ever seen that before... What's the point of a marinade without salt or acid? Then the mojo sauce called for mango, which I thought was strange. I went with it, and I should have gone with my gut because the sauce had a strange gelatinous texture that was a bit off-putting. The mango flavor really threw off all of the other flavors. Additionally, when I added the sauce to the cooked pork it was way too much sauce and I ended up with shredded pork soup, swimming in a gummy and much too sweet sauce. And I even used a larger roast than what was called for. Then comes the toppings... To the fatty pork dripping in a sauce made with mango, honey, and cilantro you add avocado, fried onions, spicy mayo, and a fried egg? Let's just say the flavors were super strange together and it was much too heavy. And I am not one who fears fat in my food. When we ate the leftovers we scorched the pork in a hot oven to crisp up and dilute the sauce and then just topped with some chopped scallion, cotija cheese, and fresh lime. Much better.The Thai Butternut Squash soup: Basically tasted like peanut butter soup. No depth of flavor, and that's saying something for a recipe with a really long list of ingredients. Additionally, you're instructed to add cold/raw shiitake mushrooms to the soup with no caramelization process. I just couldn't do it as I knew the mushrooms would offer absolutely nothing to the soup with this application. So I roasted them off in the toaster oven with some oil and salt before adding to the soup and it ended up being the best part.The gal behind the blog is a brilliant food photographer, so this book will probably spend more time on my coffee table than in my kitchen. I'm learning that her lack of professional culinary training shines through when you actually start cooking her recipes. Sometimes less is more! (Giada is a master at this...) I'm sure I'll find some gems in this book, but so far I've spent a lot of money on a lot of ingredients with really disappointing outcomes. I would say if you know what you're doing in the kitchen, then you may be able to adjust these recipes in a way that works. But if you like following the recipes exactly, I wouldn't recommend it.(And just as a side note, the cuban-style roast pork shoulder with mojo sauce from Serious Eats is an outstanding alternative to the recipe provided in this book. With half as many ingredients.)
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