Wholesome ingredients and beautiful photos! This is a great cookbook that I highly recommend for any home!

Thank you Netgalley for the arc copy of the The Natural Baker by Henrietta Inman, this beautiful book is one of the best cookbooks I have ever had the delight of reading and I read a lot of cookbooks!! The book is full of colour, with beautifully illustrated photos. The recipes are easy to follow with supermarket ingredients. The book contains both savoury, and sweet recipes. This book is absolutely delightful to either just flick through and look at the pictures as well as making some of the wonderful delights contained in it. I will definately be purchasing the hard copy! highly recommend!

I received an Advanced Reader Copy from NetGalley for my unbiased opinion of the book. I really enjoyed making the recipes on my way through this book! I really loved it!! All the natural ingredients such as spelt, wheat, oats instead of all-purpose flour which I am trying to put only natural organic, locally sourced ingredients in the things I make. I thought the layout was well done and pictures of each recipe well placed and yummily delicious looking! I enjoyed making Spinach Souffle', black seed oatcakes, and the Red Wine and Cassia Poached Pear Cake. I look forward to making each recipe in this book! What a great book for someone who is trying to have a more organic processed free life!

Some great English recipes that I am eager to try. Most are easy to follow and while they look complicated with the lists of ingredients or fantastic photos, the couple ai have experimented with have been easy to follow for a novice baker.

The Natural baker is a lovely cookbook using alternatives such as Flours (using wholegrain wheat), sugar (honey or light brown muscovado) and,tries to use local produce where possible. Explains the core ingredients and what they are and does the same with magic ingredients - they add texture and flavour to make the recipe "wow'.

The book begins with chapters on an Introduction, Core & Magic Ingredients, Baking Tips, Equipment and Techniques

The main chapters: covers Breakfasts, Bread & Crackers, Cakes & Biscuits (Cookies), Lunches & Suppers and Desserts & Puddings.'.

Each recipe comes with imperial and metric measurements, beautiful colour photography.I

I received this book from netgalley in return for a honest review.

Unique ingredients, simple recipes and beautiful photos make up this gorgeous cookbook. While my family eats fairly whole and healthy most of the time, this cookbook will become a staple in our house for it's twist on every day baking. Various flours (almond, coconut, rye, spelt) and natural sweeteners (honey, figs, maple syrup) are used in places of wheat flour and refined sugar, and the recipes include variations according to diet and taste. I'm looking forward to cooking my way through this book!

Thank you Netgalley and Quarto Publishing Group for a copy of this book in exchange for a review.

My kitchen is stocked with most all of these natural foods in this cookbook. This was the perfect cookbook to get so many good new recipes using them. Recipes are easy to make and I love the pictures.

Stemming from the author’s Suffolk roots, using fresh farm ingredients and growing with experimentation, The Natural Baker cookbook was born. These recipes are designed to be used with fresh, natural ingredients without additives, preservatives, or colorings.

In the brief introduction to the book, the author indicates that the chapters for the recipes are merely a guideline. She suggests that some of the breakfast recipes may work well at lunch and the desserts recipes may work for breakfast etc. Encouraging adaptation, the author continues on to suggest creating the recipe as written the first time and then adapting it to your own tastes next time.

Core Ingredients are also discussed in the introduction giving you the background on the various staples you will need and use. Next are Magic Ingredients, those that give an extra wow factor. Baking Tips and Techniques which are used throughout the book are also discussed along with Equipment and Storage/Freezing requirements.

Recipes are split up into five categories:

Breakfasts
Breads & Crackers
Cakes & Biscuits (Cookies)
Lunches & Suppers
Desserts & Puddings

It’s recipe category also comes with its own introduction. This includes some tips and suggestions as well.

Each of the recipes has a brief description, serving size, and some also offer variations. The author’s English roots were showing when I was reading one of the recipes that called for several “knobs“ of butter. My Canadian roots were showing when I did not understand how much a “knob” was. Thank goodness for Google.

Each of the recipes is beautifully photographed. I think it is so important to know what the final product will look like once you’re done. While the recipes have several ingredients each, they do seem to be fairly straightforward. There are not a lot of “recipes in recipes” to complicate things.

Some of the more complicated recipes also include step-by-step photographs to help. This could come in very useful if you’ve never made that kind of recipe before.

Excellent Variety And Unique Recipes

While you may have heard of the basic recipe before, the flavor combinations for many of these recipes are unique. There are many classic recipes with interesting ingredients included.

If you can make it through this book without wanting to go directly to your mixer and start working on something new, you have much more willpower than I. There are too many beautifully created wonderfully flavorful recipes to be able to withstand the temptation.

See the full review and the recipe for Black Seed Oatcakes at The RecipesNow! Reviews And Recipes Magazine. This review is written in response to a complimentary copy of the book provided by the publisher in hopes of an honest review.

I love cookbooks that give alternatives when you have allergies or intolerances. And Henrietta Inman encourages you to adapt her recipes with local and seasonal products. It's a really good cookbook, I want to try a LOT of recipes, like Feta, olive and rosemary soda bread roll (yummy) or Honey and walnut tart with wholegrain oat pastry. The pictures are gorgeous. It's a beautiful and practical book to have in your kitchen!

Thanks to the publisher for my e-copy through NetGalley.

Fabulous baking book! The recipes are detailed and the photos are beautiful! Can't wait to try them out!

If the ingredients used in The Natural Baker by Henrietta Inman from Quarto Publishing Group-jacqui small are unfamiliar to you please don't let that scare you away from this gem of a cook book featuring healthier for you recipes. The book has beautiful pictures, even some step by step pictures and good, easy, intriguing recipes. The recipes include some gluten-free, some refined sugar-free and some dairy-free featuring wholesome ingredients. You'll find recipes using einkorn, emmer and spelt, which are ancient varieties of wheat so not perfect for gluten free but a good choice for those avoiding modern wheat. There are recipes with wholegrain rye flour which is lower in gluten than wheat, and also spelt.. There are recipes using coconut flour, almond flour, rice flour, oat flour and more for gluten-free choices. Honey, coconut sugar, and maple syrup are some of the alternative less processed sugars used. Wait don't let those ingredients scare you. I live 3 hours from the nearest Whole Foods and I can easily find these ingredients in my very rural area and they are just as tasty and easy to work with as wheat flour and refined white sugar. They're just better for you. The recipes Ms Inman presents are the kind you want to try, not the hippie dippie things no one would ever what to eat.
This is a beautiful, useful cook book and the kind of book you want to have on your bookshelf.
Thank you Henrietta Inman, Quarto Publishing Group-jacqui small and NetGalley for the opportunity to read this in exchange for an honest review.

I learned so much from this book! I do my best to follow an all natural cooking style and I've never heard of einkorn and emmer (two ancient varieties of wheat) and I appreciated how the author described why things go into baking (science, but for the lay person). The baking tips & techniques were super helpful as well - it helps me to understand why ingredients go together for baking; and not many cook books that I've reviewed contain this information. The recipes are inventive and interesting (green pea, broad bean and feta cakes with mint; polenta, kefir, coconut, raspberry and lemon cake with raspberry ripple yogurt cream), the photos are beautiful and the instructions are detailed. They could have been a bit more simplified for me, but maybe that would affect the recipe? Overall, a great resource to have!

I have mixed feelings about this cookbook. Aesthetically, it's not bad--it's actually a few nice format and design to read--however I went into it with different expectations. I assumed "natural" meant "healthy," which tends to be the case in certain instances, but not all the time. Flour is "natural" but it tends to not be part of a "healthy" lifestyle. So there weren't as many recipes I could save from this one, but the ones I did I AM excited to attempt.

Beautiful photography and approachable, wholesome recipes make Inman's "The Natural baker" a naturally delicious treat.

Beautiful photography, throughout the book, so you can see what the finished product should look like. Wholesome, natural, quality food the book achieves what it sets out to do, which is to give you quality recipes that are not only fresh and wholesome but look good too!

There are even more ingredients I haven't heard about while I'm currently on a wholefood lifestyle. I will say while I love every recipe has a picture shown and some including photographed steps, there aren't that many recipes I'm willing to try. This isn't for a beginner or a minimalist baker being that some of these steps/ingredients seem extensive and time consuming. If these were ingredients I currently have, like coconut/almond flour vs spelt four (which I don't) then it might be something I'm willing to try. Unfortunately, most of these recipes I would probably not make.

Broad overview of complicated recipes with many ingredients, perfect for a foodie or home cook who loves trying new, intricate recipes.

As the old saying goes "you first eat with the eyes" this book just wants you to eat everything. The food is simple fair but luscious at the same time. Utilising fresh and raw ingredients, the results are just gorgeous. There is something for everyone, no matter what taste or dietarian requirement, and the recipes are easy to follow. There are so many recipes that I want to try - I am going to be really happy for a long time.

The author, Henrietta Inman, grew up in the Suffolk, England countryside, where she remembered eating wholesome food that was locally grown and sourced, and was delicious!
Henrietta left Suffolk as an adult and she went to France and Italy and she finally went to school on a patisserie scholarship. “A pâtisserie (pronounced [pɑtisʁi]) is a type of French or Belgian bakery that specializes in pastries and sweets, as well as a term for these types of food, in English often used without the accent.” (Wikipedia)
She went back to Suffolk and she started making food using whole grains, free range eggs, locally grown produce and locally grown honey.
This cookbook uses ingredients such as rye flour, figs, dark chocolate, honey, coconut flour, and olive oil - just to list a few of them to create food that tastes delicious and is good for you!
The recipes are detailed and thorough, you will need to read them carefully, follow the directions and maybe practice the techniques so that your food comes out right.
There are recipes for carmelized, red onion, parsley and cheddar scones that look delicious, black seed oatcakes that you use a food processor to mix, and a pumpkin, spinach and ricotta pie with oregano and pine nuts that uses phyllo sheets and a whole pumpkin that looks fun to make!
Go on a baking adventure with Henrietta, and make some fabulous, healthy food!

It is rare for me to review a cookbook that leaves me breathless and wanting more. I thought this a superb book in all respects. It is highly professionally handled but also personable. I will be proud to own a copy and will use it extensively.