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Wholefood Baking: Wholesome ingredients for delicious results, by Jude Blereau
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About the Author
Jude Blereau is a natural foods chef, author, food coach, cooking teacher and real food activist who has been involved with the organic and wholefoods industry for more than 18 years. In 1997, Jude co-founded The Earth Market, a much loved wholefood store and café in Perth, Western Australia. In 2001 she founded the Whole Food Cooking school and website (https://wholefoodcooking.com.au). Her focus is on helping people learn about good food - what it truly is, where to get it, how to use it - and to give them the tools and information they need to make healthy eating a part of their everyday lives. Jude has written five books with Murdoch, including Wholefood From the Ground Up.
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Product details
Paperback: 296 pages
Publisher: Murdoch Books; Revised edition (October 16, 2018)
Language: English
ISBN-10: 1760634506
ISBN-13: 978-1760634506
Product Dimensions:
7.5 x 1.2 x 9 inches
Shipping Weight: 2.1 pounds (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars
4 customer reviews
Amazon Best Sellers Rank:
#1,705,237 in Books (See Top 100 in Books)
Can't believe there is only one review here. Folks you are missing out. This women is a legend. The recipes are great and fun to make. You feel like you are really cooking, it all tastes great, you learn heaps about the chemistry of baking, it is as healthy as baking gets, and my fussy teens eat it! I rarely write reviews but Jude Blereaux rocks. Thankyou for putting a lifetime of cooking experience into a book. You have transformed my cooking life. I also bought "Wholefood For The Family" by the same author. Ditto. Finally I have found vegetarian dishes the kids will actually eat. Each dish is packed with nutrition, and a wonderful experience to cook. I feel I am really nourishing my family. None of the recipes I have tried are fiddle or tricky. Jude Blereaux where have you been all my life!?
This is a fun book, filled with very interesting information re all your baking needs and substitutes. Author does use a lot of Spelt flour. Maybe easier to get in Australia.
This is a great book. She's one of the best!
This book is not just recipes, it's an entire wholefoods education. I must admit, I purchased it rather casually. Having never been a confident or committed baker, I mainly thought to improve my repertoire for healthy things to make alongside my children in the treacherous post-school hours. In this I was somewhat disappointed. If you're looking for something to whip up quickly with a toddler at the helm, a notch more healthy than your average cupcake, then this is perhaps not the book for you. Use Pinterest instead. However, if you let it, this book will open up a whole new world of wholefood knowledge that you probably didn't know you needed. Jude's understanding of whole ingredients and how to use them to best effect is not to be overstated. Every recipe is a thoughtful combination of ingredients, presentation and above all, technique. There are those who will merely substitute buckwheat for wheat, or stevia for white sugar. Shame be upon them! Jude knows exactly where and how substitutions can be made without compromise to the finished product. Where unrefined grains and sweeteners are used, she can still achieve a crumb my grandma would be proud of. She'll introduce fruit, if necessary, or a special technique (even the weather must be considered) and the results will make your average gluten free muffin seem like a soggy tennis ball by comparison. Though I began tentatively, with a few false starts, I've gained in confidence with each recipe. So far I've had smashing success with Lemon-glazed Blueberry Scones, Sweet and Sour Dark Chocolate Cake, while the epic and beautiful Raspberry and White Chocolate Layer Buttermilk Cake is by far the prettiest thing I've seen on the pages of any cookbook. Most importantly, this book is a triumph over the legions of over-styled and image-driven cookbooks on the market. This book, though beautifully photographed and tastefully presented, is ultimately about the theory and practice of better baking, which I for one find a blessed relief. Even my children are beginning to agree.A note on special diets: Jude gives detailed information on when and how each recipe can be tweaked to accommodate dairy free, egg free, gluten free, nut free and grain free options. However, this is no so-called paleo cookbook. Jude believes the ingredients which have supported people for generations, unrefined and whole grains, fats and sweeteners, are worthy of inclusion in a healthy diet. They bring, above all, deliciousness. I'm with Jude.
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