I’m a big fan of breakfast. A day just won’t do without it. But breakfast can often become monotonous: boxed cereal, oatmeal, boxed cereal…That’s why my mouth dropped when I first opened up the pages of The Sprouted Kitchen Bowl + Spoon. My eyes met yummy delights.
Baked eggs with barley creamed greens and mustardy bread crumbs.
Flourless stone fruit breakfast crumble.
Winter fruit salad in ginger lime syrup.
Need I say more?
My mouth dropped even more when I continued to thumb through the book. Of course, there were more tantalizing recipes. But then there were also the photographs. The author, Sara Forte, partnered with her husband, Hugh Forte, to put together a book that holds not only appeal for the tongue but appeal for the eye, as well.
Not many people will probably be attracted to the concept of putting sprouts in daily dishes. (I, for one, am not.) But this book reveals recipes that even bean sprouts can’t ruin–recipes like strawberry tabbouleh (page 141), grapefruit lillet sherbert (page 186), dark cherry hazelnut salsa (page 194), and Thai lemongrass sauce (page 205).
Who will like this book? Why, anyone who likes food, I think. While small children may not like the mixture of flavors in some of the recipes (cherry salsa might not sound right to their ears), more mature tastebuds will.
I received a complimentary copy of this book from Blogging for Books in exchange for my honest review.
I realize that I have been on a steady diet of cookbook reviews recently. If you have any book recommendations or requests for reviews of other books, comment below. I’m always ready to discover a new book. 🙂