Title: Half Baked Harvest Cookbook Pdf Recipes from My Barn in the Mountains
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.Beautiful photos and delicious, well rounded recipes This is such an amazing cookbook! I've followed Tieghan's blog for a few years and always enjoyed her recipes and this cookbook is no exception. I've cooked 5 or 6 of the recipes so far and they've all turned out great. The butter chicken actually tastes like it came from a restaurant; I usually find that homemade indian dishes never have quite the same spice taste. One of my favorites is the Wild rice and Havarti stuffed acorn squash. It is to DIE for and really quite easy to put together. We will definitely be eating this again. The pizza with the brie was a combination I did not think I'd like (it sounded weird), but it turned out really well. I already have the ingredients to cook it again. I made the Earl Gray muffins for a brunch and got so many compliments on them!There is a nice range of vegetarian and meat recipes as well as some sea food recipes that look pretty good (I'm not a huge seafood fan). I will say the desserts are mostly chocolate based so that may or may not be a plus for someone. Every recipe has the most beautiful photos to go along with it. There are some nice little excerpts before the recipes that talk about the ingredients or the inspiration for the dish. Many of the recipes suggest substitutions for meat or ingredients or alternative cooking methods.I look forward to cooking more recipes and hopefully seeing another of her cookbooks in the future!
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