Since the title had "Harvest" in it, I was expecting a cookbook with vegetable and fruit centered dishes, which was what I wanted since I'm getting so much great produce at a the local farm.
Much to my surprise, I found that most recipes call for bacon, large amounts of cheese, heavy cream and a lot of rich ingredients that I don't typically eat. There is a vegetarian section but most of those still are dairy-heavy.
I ended up returning the book because it just wasn't what I wanted--just putting this out there so that if others have the same misconception as I, it will save you the time for ordering and returning.
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From the Publisher
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Spinach and Three-Cheese Stuffed Shells |
The Meanest, Greenest Pizza |
Lemon Basil Pasta with Balsamic Brussels Sprouts |
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Chewy Browned-Butter Chocolate Chip Cookies |
Breaded Lemon Chicken with Burst Cherry Tomatoes |
Browned-Sage Butter Chicken Pot Pie |
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| Half Baked Harvest Cookbook | Half Baked Harvest Every Day | |
| The first cookbook from Half Baked Harvest with 125 farm-to-table recipes, featuring maximum flavor and minimum fuss. | 120 all-new recipes that will feed your body and soul whether that’s a light, vegetable-packed dish or a big ole’ plate of something comforting. |
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Customer reviews
Incredible Pics, Save Some Dinner Prep
Reviewed in the United States on October 30, 2019
What a gorgeous book! This is the 2nd release from Half Baked Harvest (AKA Tieghan Gerard) that I’ve purchased – the other being Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains.What initially got me hooked on her website, social media, and now books, are the gorgeous photographs and incredible effort put forth into each and every recipe, layout, and design. It’s the total package that makes you drool every time you peruse the pages.I’ll admit to being plant-based (except for fish… yes, yes, it’s called pescatarian, but I didn’t want the uniformed to think I was bringing religion into this discussion lol… you either get it or you don’t, it’s called a ‘dad joke’), so there are a number of recipes that do I will never eat… sorry Quick Filipino Adobo… sorry Spiced Lamb Hummus… sorry Dry-Rubbed Grilled Steak.Buttttttt….. HELLO The Meanest, Greenest Pizza… HELLO Lemon Basil Pasta with Balsamic Brussels Sprouts…. and I certainly couldn’t forget about you Black Pepper Buffalo Cauliflower Bites and your delicious ranch side sauce - get in my belly!The contents and pages are broken down as follows:The Basics (15)Breakfast + Brunch (23)Appetizers + Sides (47)Salad + Soup (77)Pizza + Pasta (107)Vegetarian (135)Pork + Poultry (165)Beef + Lamb (199)Seafood + Fish (221)Dessert (241)I do appreciate the section dedicated to vegetarians. My only real complaint is that I wish there were more plant-based options or recipes that it was easy enough to make the meat optional and this is why I deducted one star. It just seems like part of the target audience is the plant based crowd, so it would be helpful to make it slightly more user friendly for them.What differentiates this book from her other one is that this is focused on making your life slightly easier by taking the time and difficulty out of cooking. The majority of the recipes are tailored to Instant Pots/Crock-Pot, overnight, meal-prepping, and overall ease of use. I’d consider this a great companion book to pair with the first release of slightly more complicated, time intensive recipes… hence the title, Super Simple.The guidance is straight-forward, obviously the pictures are beautiful, instructions make sense, and it’s all presented/laid out in an intelligent fashion, at least in my opinion.A few of my favorites aside from the ones mentioned above are the Autumn Harvest Salad (84), Butter-Roasted Tomato Soup with Honey’d Brie Grilled Cheese (103), and the Maple Glazed Cardamom Apple Fritters (40).Check out her blog, check out her Instagram, and sign up for the emails. Get hungry, get excited.
Reviewed in the United States on October 30, 2019
Images in this review
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
Reviewed in the United States on October 30, 2019
What initially got me hooked on her website, social media, and now books, are the gorgeous photographs and incredible effort put forth into each and every recipe, layout, and design. It’s the total package that makes you drool every time you peruse the pages.
I’ll admit to being plant-based (except for fish… yes, yes, it’s called pescatarian, but I didn’t want the uniformed to think I was bringing religion into this discussion lol… you either get it or you don’t, it’s called a ‘dad joke’), so there are a number of recipes that do I will never eat… sorry Quick Filipino Adobo… sorry Spiced Lamb Hummus… sorry Dry-Rubbed Grilled Steak.
Buttttttt….. HELLO The Meanest, Greenest Pizza… HELLO Lemon Basil Pasta with Balsamic Brussels Sprouts…. and I certainly couldn’t forget about you Black Pepper Buffalo Cauliflower Bites and your delicious ranch side sauce - get in my belly!
The contents and pages are broken down as follows:
The Basics (15)
Breakfast + Brunch (23)
Appetizers + Sides (47)
Salad + Soup (77)
Pizza + Pasta (107)
Vegetarian (135)
Pork + Poultry (165)
Beef + Lamb (199)
Seafood + Fish (221)
Dessert (241)
I do appreciate the section dedicated to vegetarians. My only real complaint is that I wish there were more plant-based options or recipes that it was easy enough to make the meat optional and this is why I deducted one star. It just seems like part of the target audience is the plant based crowd, so it would be helpful to make it slightly more user friendly for them.
What differentiates this book from her other one is that this is focused on making your life slightly easier by taking the time and difficulty out of cooking. The majority of the recipes are tailored to Instant Pots/Crock-Pot, overnight, meal-prepping, and overall ease of use. I’d consider this a great companion book to pair with the first release of slightly more complicated, time intensive recipes… hence the title, Super Simple.
The guidance is straight-forward, obviously the pictures are beautiful, instructions make sense, and it’s all presented/laid out in an intelligent fashion, at least in my opinion.
A few of my favorites aside from the ones mentioned above are the Autumn Harvest Salad (84), Butter-Roasted Tomato Soup with Honey’d Brie Grilled Cheese (103), and the Maple Glazed Cardamom Apple Fritters (40).
Check out her blog, check out her Instagram, and sign up for the emails. Get hungry, get excited.
Incredible Pics, Save Some Dinner Prep
Reviewed in the United States on October 30, 2019
What a gorgeous book! This is the 2nd release from Half Baked Harvest (AKA Tieghan Gerard) that I’ve purchased – the other being Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains.Reviewed in the United States on October 30, 2019
What initially got me hooked on her website, social media, and now books, are the gorgeous photographs and incredible effort put forth into each and every recipe, layout, and design. It’s the total package that makes you drool every time you peruse the pages.
I’ll admit to being plant-based (except for fish… yes, yes, it’s called pescatarian, but I didn’t want the uniformed to think I was bringing religion into this discussion lol… you either get it or you don’t, it’s called a ‘dad joke’), so there are a number of recipes that do I will never eat… sorry Quick Filipino Adobo… sorry Spiced Lamb Hummus… sorry Dry-Rubbed Grilled Steak.
Buttttttt….. HELLO The Meanest, Greenest Pizza… HELLO Lemon Basil Pasta with Balsamic Brussels Sprouts…. and I certainly couldn’t forget about you Black Pepper Buffalo Cauliflower Bites and your delicious ranch side sauce - get in my belly!
The contents and pages are broken down as follows:
The Basics (15)
Breakfast + Brunch (23)
Appetizers + Sides (47)
Salad + Soup (77)
Pizza + Pasta (107)
Vegetarian (135)
Pork + Poultry (165)
Beef + Lamb (199)
Seafood + Fish (221)
Dessert (241)
I do appreciate the section dedicated to vegetarians. My only real complaint is that I wish there were more plant-based options or recipes that it was easy enough to make the meat optional and this is why I deducted one star. It just seems like part of the target audience is the plant based crowd, so it would be helpful to make it slightly more user friendly for them.
What differentiates this book from her other one is that this is focused on making your life slightly easier by taking the time and difficulty out of cooking. The majority of the recipes are tailored to Instant Pots/Crock-Pot, overnight, meal-prepping, and overall ease of use. I’d consider this a great companion book to pair with the first release of slightly more complicated, time intensive recipes… hence the title, Super Simple.
The guidance is straight-forward, obviously the pictures are beautiful, instructions make sense, and it’s all presented/laid out in an intelligent fashion, at least in my opinion.
A few of my favorites aside from the ones mentioned above are the Autumn Harvest Salad (84), Butter-Roasted Tomato Soup with Honey’d Brie Grilled Cheese (103), and the Maple Glazed Cardamom Apple Fritters (40).
Check out her blog, check out her Instagram, and sign up for the emails. Get hungry, get excited.
Images in this review
Reviewed in the United States on October 31, 2019
Reviewed in the United States on November 11, 2019
Reviewed in the United States on October 29, 2019
Top reviews from other countries
Maisie
Beautiful, beautiful, beautiful!
Reviewed in the United Kingdom on November 4, 2019Amazon Customer
Simple and tasty !
Reviewed in the United Kingdom on April 25, 2020Keith E.
Great series of books, definitely worth checking out.
Reviewed in the United Kingdom on May 11, 2022ashleighelizabeth93
Beautiful book with fantastic recipes
Reviewed in the United Kingdom on November 4, 2019
