Review of Homegrown Kitchen – Nicola Galloway

Posted: January 22, 2019 in cookbook, Review
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Homegrown Kitchen is a complete guide to eating well for those who love to cook fresh food. Beginning with a comprehensive section on the kitchen essentials, including sourdough bread, home preserving and fermentation, the book is then divided into breakfast, lunch and main meal chapters, followed by a chapter on indulgent sweet treats.

Inspired by her large garden, Nicola Galloway creates food in rhythm with the changing seasons, with fresh homegrown and local produce forming the base of her recipes. With a young family, her food focus is on simple and delicious family-friendly recipes using pantry staples that are packed with nutrients. Nicola also has a particular interest in healthful traditional cooking techniques, such as sourdough bread and fermentation, and simplifying them so they can fit into our busy modern lives.

Homegrown Kitchen

Nicola Galloway

Potton & Burton

Supplied by Potton & Burton

Reviewed by Jacqui Smith

“Yet another one of these trendy cookbooks for fussy eaters”, I thought when this book arrived for review. But it wasn’t, not exactly. The author got my attention in the introduction, where she explains that she had once followed a gluten-free diet, until she visited a Greek island where she was tempted to try some proper locally-made bread, and had no trouble digesting it. Her experience supports the theory that a lot of what people think is gluten-intolerance is actually a reaction to bread made by modern factory bread-making practices, and that if you make it yourself it will be more digestible.

Predictably, then, there is an emphasis here on making it yourself. And not just the bread, though there are some of the most exhaustive instructions for making sourdough I have ever seen. You can make your own nut butters to go with it. There is an excellent section on jams and pickles, including how to make sauerkraut and kimchi. There are recipes for home-made coconut yoghurt and nut milks that lactose intolerant people will find very useful (those things are excessively expensive to buy). In fact, this is the very book you need if you do have a food intolerance (let’s include veganism in that category) and a tight budget. Many, if not, most recipes come with alternative ingredients and variations to suit different requirements. It is all very healthy, but not in that preachy way that annoys people like me; more of a creative “you should try this” vibe.

The book is well-presented (Galloway is a truly talented food photographer) and sits nicely flat on the bench. And if you can’t find a recipe in the book, the beginning of each section suggests more to be found on the Homegrown Kitchen website. It’s all good, and there’s a lot of ideas here that I’ll be looking to try.

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