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<p/><br></br><p><b> Book Synopsis </b></p></br></br><p><b>FROM THE AUTHOR OF <i>OUR KOREAN KITCHEN, </i>WINNER OF THE OBSERVER FOOD MONTHLY'S 'BEST NEW COOKBOOK AWARD' 2016, AND FORTNUM & MASON'S 'COOKERY BOOK' AWARD 2016</b> <p/><b>'I learnt so much from this book. Jordan Bourke is a truly intelligent and inspiring cook' Diana Henry</b> <p/><b>'Another stunner!' Sue Quinn</b> <p/>In this beautiful full-colour cookbook, award-winning author Jordan Bourke shows you how simple it is to make nourishing breads; savoury tarts and bakes; and indulgent yet wholesome sweet treats. <p/>Reclaiming 'healthy' for what it really means - nutritious, balanced food made from natural ingredients - these are recipes to bring joy and flavour back into your baking and beyond. Alongside sumptuous 'regular' bakes - such as the perfect <b>Sourdough</b> bread, <b>Caramelised Onion, Sweet Potato and Rye Tart</b>, and <b>Italian Strawberry and Chocolate Chunk Cake</b> - Jordan also gives ancient grains and pickles a western update, revealing how easy it is to make abundant salads, bubbling ferments, seasonal preserves and more. <p/><i>Healthy Baking </i>provides over 100 nourishing and mouth-watering ways to revive and reinvent cooking at home. Using alternatives to refined sugar and featuring lots of options to make recipes gluten- and dairy-free, you'll quickly discover how ferments and grains can invigorate your cooking - from cultivating the perfect sourdough starter to creating delicious salads and decadent cakes.</p><p/><br></br><p><b> Review Quotes </b></p></br></br><br>Irish chef Jordan champions 'real' bread and makes bakes healthier by using natural ingredients, ancient grains such as spelt and rye, and fermenting. His sweet bakes, including plum raspberry buckwheat crumble, are free from refined sugar and packed with fruit, nuts and spices. There are lots of dinner ideas too, with tarts, pizzas and whole baked vegetables.--<i><b>BBC GOOD FOOD MAGAZINE</b></i><br><br>Another stunner!--<b>Sue Quinn</b><br><br>Approved by Diana Henry, this process-led recipe book goes back to beautiful baking basics, to serve up the sort of food you'll long to share and savour.--<i><b>PSYCHOLOGIES</b></i><br><br>Book of the month: Jordan Bourke's previous book, <i>Our Korean Kitchen, </i>created with his fabulous fashion designer wife Rejina Pyo, has won a slew of awards. His new book <i>Healthy Baking </i>is taking a U-turn on 'clean' eating.--<b>Laura Jackson & Alice Levine</b>, <i><b>MARIE CLAIRE</b></i><br><br>I learnt so much from this book. Jordan Bourke is a truly intelligent and inspiring cook.--<b>Diana Henry</b><br><p/><br></br><p><b> About the Author </b></p></br></br><p>Jordan is an Irish chef and author of the critcally aclaimed bestselling cookbooks Our Korean Kitchen, The Guilt-Free Gourmet and The Natural Food Kitchen. Having trained at the Ballymaloe cookery school in Ireland, he worked at the Michelin-starred Petersham Nurseries restaurant, London. He now divides his time between working as a food writer, food stylist and consulting for various food brands and restaurants. He lives in London and is married to the fashion designer Rejina Pyo. <p/>You can find more recipes and information on Jordan here: <p/>www.JordanBourke.com <br>Twitter: @JordanBourk<br>Instagram: @JordanBourke<br>Facebook: www.facebook.com/JordanBourkeChef</p>

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