Love, Bake, Nourish: Healthier cakes and desserts full of fruit and flavor

( 1 )

Overview

In an ocean of baking books this book is something new. It is an aspirational, yet very achievable, collectionof recipes to guide you through baking in a more nourishing way. Food stylist Amber Rose found a lot of the baking recipes out theretend to have the same flavor combinations used over and over again with refined white flour and whitesugar as a staple.The heroes of her recipes are the seasonal fruits andancient flours (spelt, rye, buckwheat and nut flours) used as an alternative to so much refined sugar ...

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Overview

In an ocean of baking books this book is something new. It is an aspirational, yet very achievable, collectionof recipes to guide you through baking in a more nourishing way. Food stylist Amber Rose found a lot of the baking recipes out theretend to have the same flavor combinations used over and over again with refined white flour and whitesugar as a staple.The heroes of her recipes are the seasonal fruits andancient flours (spelt, rye, buckwheat and nut flours) used as an alternative to so much refined sugar andgluten, to bring more depth of flavor and texture and to create a healthier baked good. Thisis a book that covers all occasions, all seasons and all moods, bringing heritage ingredients into themodern kitchen. Using readily available fruit, honey, nuts and flowers to give a more natural kind of baked good, some of the recipes are sugar- and wheat-free and in some instances even dairy-free. Other recipes call forsugar and flour but it's always in a way that brings to the life the ingredients being used.Learning to cook and bake with the seasons helps to support our natural rhythmsand brings endless delight to the taste buds as well as helping us to be a little more thrifty, which is animportant part of feeding ourselves and our families.Enjoy baking a Spiced Carrot Cake with a crumbly topping; make Berry Good Fairy Cakes for the kids, create a Coconut & Passionfruit Tart for a dinner party, or try the healthy Zesty Oat Cookies with an orange zest pastry. Baking is always indulgent and comforting but, with Amber, it can be nourishing too.

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Editorial Reviews

The Cupcake Blog, 3/12/2014 - Stef
I adore the whole concept behind Love, Bake, Nourish. All of the recipes use honey, maple syrup, and fruit for naturally sweet flavors (minimizing the use of refined white sugar) and ancient flours like spelt, buckwheat, rye, and nut flours (replacing white all-purpose flour). As you all know, I’m not one to shy away from sugar and all-purpose flour, but it’s nice to experiment with alternatives that are not only more healthful but also provide a wealth of different flavors to experience. I’m also a sucker for beautiful food photos, and the images by Ali Allen from Love, Bake, Nourish don’t disappoint.
Parade.com, 4/18/2014 - Shannon McCook
From Amber Rose’s Love Bake Nourish, these ginger-peach wholegrain muffins are sweetened with honey and topped with a surprisingly good gingery-peach combination that soaks into the top of each muffin as it bakes.
4/1/2014 Cooking by the Book
[Amber's] realized destiny is our gain. Love Bake Nourish is a baking book devoted to changing when and how you pursue you baking through the year. The season’s available fruit, flowers, and nuts are blended with honey and different flours [chestnut flour!] to take you on a culinary journey to a different time, if not a different planet. With Amber, processed white sugar is out. Honey is in, which gives your flavor spectrum a new dimension. White sugar taste like white sugar, pound after pound. Honey comes in all those flower-based flavors which you can now match to the fruit and herb ingredients central to Amber’s recipes. I look at these recipes and wonder: is this how we all should and perhaps will cook in the future or is this how the Downton Abbey folks relished on country life desserts in that paneled tea room of theirs. There is something comfortingly old and yet forwardly challenging about these recipes. Ah, challenging? Just in the context of being so different. The recipes themselves are within your reach, I assure you. One page long, maybe a dozen ingredients—and that includes the honey, herbs, and fruits. These are not complicated recipes. They are well written, easily followed. If you happen to need gluten free dishes, you will find them here in abundance. The Simple Nut Flour Cake is just that, simple: eggs, nut flour, butter, honey and salt. Like many of her recipes, Amber here suggests extensions and options. The cake on its own is lovely but can be adorned with cocoa powder or partnered with fruit. The cake batter can be extended with rosemary or pine nuts or both. You get the sense that each of these recipes is alive.
Cooking by the Book, 4/6/2014 - A Comforting Chocolate and Chestnut Cake from Amber Rose
Amber Rose has just published Love Bake Nourish, a baking book that reflects a very distinctive personal nature. She’s a passionate about foods that are seasonal, organic and not processed. She loves different flours and she cannot abide processed sugar. In her career as chef and author, she has scoured for recipes, old and new, that meet her standards for superior and naturally healthy baking. This dish is old, Italian, and a treasure. No sugar, just honey. No flour, just ground walnuts plus chestnut puree. There is a reason traditional recipes are the core of our culinary heritage. They taste good. Amber’s recipes typically end with serving suggestions. I expected to read about whipped cream. How lovely to find she wants this dense, rich cake served with sour cream. This combination is truly self-intensifying. And, uh, no, there is no chance of confusing this cake for a baked potato.
The Cupcake Blog, 3/12/2014 - Stef
I adore the whole concept behind Love, Bake, Nourish. All of the recipes use honey, maple syrup, and fruit for naturally sweet flavors (minimizing the use of refined white sugar) and ancient flours like spelt, buckwheat, rye, and nut flours (replacing white all-purpose flour). As you all know, I’m not one to shy away from sugar and all-purpose flour, but it’s nice to experiment with alternatives that are not only more healthful but also provide a wealth of different flavors to experience. I’m also a sucker for beautiful food photos, and the images by Ali Allen from Love, Bake, Nourish don’t disappoint.
Bakepedia, 5/19/2014 - Dede Wilson
I was sent Amber Rose’s book, Love, Bake, Nourish: Healthier Cakes and Desserts Full of Fruit and Flavor for review and the minute I flipped through the pages, I knew this woman had an original voice and approach to baking. The recipes are healthful, yet they remain firmly planted within the arena of classic baking. The design and format beautifully support her goal of bringing delicious, lighter, healthier—nourishing—fare to her readers. There are many recipes using spelt flour and fruit as sweeteners.
5/19/2014 Bakepedia
Rose Water and Pistachio Pavlova with Strawberries. [Rose Water and Pistachio Pavlova with Strawberries] is definitely a firm favorite of mine and, for me, scattering rose petals on top is an absolute must—this dessert is not just for the palate, it’s for the soul, something to be made with love for a very special occasion.

A Lemony Hazelnut & Blueberry Cake. I love cream, I love berries and I love nuts. Here, I have incorporated them all in one delicious [lemony hazelnut blueberry cake]. A slice of this, 10 minutes to myself, a steaming cup of fragrant jasmine tea, and the world would simply fall away.

On a recent visit to my friend Sadie Frost’s house, I took her some cakes to share for an afternoon tea, and one of her gorgeous sons, upon seeing this cake, said: “Baking cakes like this is like being a superhero.” Possibly the best compliment I have ever had.

Food52, 7/8/2014 - Marian Bull
On the other end of the spectrum, Amber Rose's Love, Bake, Nourish is full of desserts that use wholesome ingredients (think whole grain flours, fresh fruit, and natural sweeteners), complete with pretty, airy photos.
Cooking by the Book, 4/6/2014 - .
A Comforting Chocolate and Chestnut Cake from Amber Rose
Amber Rose has just published Love Bake Nourish, a baking book that reflects a very distinctive personal nature. She’s a passionate about foods that are seasonal, organic and not processed. She loves different flours and she cannot abide processed sugar. In her career as chef and author, she has scoured for recipes, old and new, that meet her standards for superior and naturally healthy baking. This dish is old, Italian, and a treasure. No sugar, just honey. No flour, just ground walnuts plus chestnut puree. There is a reason traditional recipes are the core of our culinary heritage. They taste good. Amber’s recipes typically end with serving suggestions. I expected to read about whipped cream. How lovely to find she wants this dense, rich cake served with sour cream. This combination is truly self-intensifying. And, uh, no, there is no chance of confusing this cake for a baked potato.
Sweet Paul Magazine
In an ocean of baking books this book is something new. It is an aspirational, yet very achievable, collection of recipes to guide you through baking in a more nourishing way. Food stylist Amber Rose found a lot of the baking recipes out there tend to have the same flavor combinations used over and over again with refined white flour and white sugar as a staple. The heroes of her recipes are the seasonal fruits and ancient flours (spelt, rye, buckwheat and nut flours) used as an alternative to so much refined sugar and gluten, to bring more depth of flavor and texture and to create a healthier baked good. This is a book that covers all occasions, all seasons and all moods, bringing heritage ingredients into the modern kitchen. Using readily available fruit, honey, nuts and flowers to give a more natural kind of baked good, some of the recipes are sugar- and wheat-free and in some instances even dairy-free. Other recipes call for sugar and flour but it's always in a way that brings to the life the ingredients being used. Learning to cook and bake with the seasons helps to support our natural rhythms and brings endless delight to the taste buds as well as helping us to be a little more thrifty, which is an important part of feeding ourselves and our families. Enjoy baking a Spiced Carrot Cake with a crumbly topping; make Berry Good Fairy Cakes for the kids, create a Coconut & Passionfruit Tart for a dinner party, or try the healthy Zesty Oat Cookies with an orange zest pastry. Baking is always indulgent and comforting but, with Amber, it can be nourishing too.
Sadie Frost
Amber’s recipes unite luxury with nature. Her cakes are truly delicious and original with tastes that awaken your senses.
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Product Details

  • ISBN-13: 9781909487031
  • Publisher: Kyle Books
  • Publication date: 3/7/2014
  • Pages: 208
  • Sales rank: 290,623
  • Product dimensions: 9.80 (w) x 7.50 (h) x 1.00 (d)

Meet the Author

Amber Rose, described by You magazine as "Britain's most glamorous baker," grew up in New Zealand, surrounded by heritage fruit and vegetables. She has travelled the world, cooking in cafes and restaurants. She was a private chef to Sadie Frost before becoming a doula and cook to new mothers. She is also a food stylist, based in London.

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Table of Contents

8
Introduction
10
Seasonal Cakes
76
Desserts
100
Tarts & Meringues
138
Cookies & Cupcakes
172
Creams, Custards & Compotes
190
herbal TEAS
204
index

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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Posted September 12, 2014

    Different Book on Baking

    I had no idea you could make such great baked goods with other than "regular" flour. I have made 2 cakes already and I got such great feedback. I waited to tell them after they raved about the taste and texture that they were made without white flour.
    If you know someone who loves to bake, this would be an ideal gift for them.

    Was this review helpful? Yes  No   Report this review
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