Saturday, 8 April 2017

Homegrown Kitchen by Nicola Galloway    {Reviewed by STELLA}
Nicola Galloway’s much-awaited cookbook Homegrown Kitchen is definitely worth the wait. A gorgeously presented book, the cover is enticing with its simple elegance, the photography conveys a feeling of comfort and pleasure in food. Thoughtfully ordered, the book opens with an introduction to Galloway’s philosophy of food and cooking and some preliminary notes about the recipes and your pantry, including information about gluten-free ingredients, sugars and their alternatives, and alternatives to dairy (nuts, seeds, coconut) - approachable and sound nutritional advice that doesn’t get bogged down in particular diet fads. For those that like to have all the essentials at their fingertips, this is a wonderful cookbook - almost half the book is dedicated to processes and recipes that will fill your household with all the nutritional goodness you and your family will need for eating well. There is a weekly kitchen planner to keep everything on track with your making of yoghurts, broths and stocks, sour-doughs, preparations for grains, seed and nut milk, and on preserving and fermenting. The recipes for preserving fruit, making sauces and chutneys look particularly tempting at this time of year when you want to fill the cupboards with bottles of beautifully coloured fruits, giving warmth and nutrition in the coming cooler months. Galloway’s instructions for fermenting are straightforwardly reassuring, and recipes include sauerkraut, lacto-fermented beetroot pickle and  kombucha. And then the recipes, headed up under the categories of Morning, Day, Evening and Sweet, are predominately everyday, interlaced with treats for special occasions. From porridge to poached eggs with a lime hollandaise on a roastie hash, there’s a breakfast that will appeal, the dips all look delicious and there are quick and healthy snack and lunch choices, and the evening dinners are tasty treats made from seasonal ingredients and combining nutritional value alongside the pleasure of food. And Galloway’s book is a pleasure which reflects her interest in nutrition, wellness and the goodness of eating and enjoying food.

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