Synopses & Reviews
Let them eat cake -- and vegetables, too Award-winning cookbook author Ken Haedrich serves up 150 delicious baked goods that are full of fresh fruits, vegetables, and herbs and go far beyond zucchini bread and carrot cake. From Bacon, Cheddar, and Fresh Corn Muffins to Fresh Fennel and Italian Sausage Pizza, Spaghetti Squash and Parmesan Quiche, and Brown Sugar Rhubarb Tart Squares, these scrumptious recipes add nutrition plus amazing flavor to every meal of the day. The breadth of this collection is stunning, and you'll be amazed that baked goods this tasty also deliver your daily dose of fresh vegetables.
“The Harvest Baker goes way beyond zucchini bread and shows you wonderful ways to work more vegetables and fruits into your meals. I can’t wait to try these recipes!” Barbara Damrosch, columnist of “A Cook’s Garden” for The Washington Post and co-author of The Four Season Farm Gardener’s Cookbook
“With its down-home and seasonal approach, The Harvest Baker will appeal to both gardeners and bakers, with recipes that are sure to become family favorites.” Kate McDermott, author of Art of the Pie
“These recipes give you several gorgeous, clever, and time-tested ways to include the garden in your baking. And they promise to be delicious, too!” Deborah Madison, author of Vegetable Literacy and In My Kitchen
About the Author
Ken Haedrich is one of America’s leading baking authorities and a prolific writer. The author of fifteen cookbooks, his bestselling 2005 book - PIE - was named one of the top seven baking books of the last 25 years by Cooking Light magazine.
Ken has received numerous accolades for his work and is the recipient of The Julia Child Cookbook Award. He has spoken about food and food writing at The Smithsonian, appeared on numerous radio and television shows including Good Morning America, and has been a regular contributor to such magazines as Food and Wine, Bon Appetit, Real Simple, and Better Homes and Gardens.