Homegrown Kitchen Cookbook – Digital PDF

Description

Homegrown Kitchen cookbook has been out of print since September 2022. After looking into several options with my publisher, unfortunately, the print cost and current impact on book retailing have meant we have made the difficult decision not to reprint. I truly hoped a reprint was possible so I have held off offering a digital version until now. Limited copies are still available to borrow at libraries around New Zealand. Also check out my latest cookbook, The Homemade Table.

With so much interest still in my Homegrown Kitchen cookbook, I have decided to offer a digital PDF version of the book. I realise a digital book isn’t the same as a printed book, however, this book is much more than a recipe-focused cookbook. Including, detailed information on my non-negotiable kitchen essentials – preserving, ferments and sourdough bread. Along with everyday recipes for mornings, daytime, snacks, dinners and sweets. Find more details below.

My suggestion for using a digital version of the book effectively would be to print off a handful of your most used recipes to keep in a folder in your kitchen alongside your cookbooks. Or, access it on a device with a good-sized screen. Some firm recipe favourites of my own families and readers of Homegrown Kitchen include (but are not limited to):

• Sesame Flatbreads + sourdough variation (page 76)
• Yoghurt pastry + sourdough variation (78)
• Slow-Roast Tomato Sauce (108)
• Stone Fruit Caramel Sauce (118)
• Spicy Kimchi-Style Kraut (132)
• Protein-Boosted Nut & Seed Granola – including pear caramel (156)
• Golden (Pumpkin or Kūmara) Brunch Waffles + sourdough variation (166)
• Chicken Liver Pate (184) + Sardine Butter (186)
• Everything Pantry Cookies (196)
• Blueberry & Pear Muffins with variations (200)
• Lentil & Coconut Dhal (210)
• Salmon Teriyaki Rice Bowl with Punchy Red Sauce (234)
• Nourishing Broken Bone Chicken Soup (238)
• 8-Hour Slow-Cooked Lamb (246) + Leftover Ragu (248)
• Pumpkin Caramel Slice (270)
• Boiled Lemon & Coconut Cake (272)
• Magical Ice Cream Swirl Cake (286)

I hope you enjoy reading and cooking from my Homegrown Kitchen cookbook. Many thanks for loving this book so much, Nicola

*Once payment is received a download link will be emailed (check your junk folder if it doesn’t arrive in your inbox). Please download the pdf file onto a device such as an iPad (find it in your files folder), or save it to a laptop to easily access the recipes while cooking (and print off favourites as suggested above). Note, there is a limit of 3 downloads per order so choose carefully where you download it to.

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 (plus gluten-free), 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.

A 316-page cookbook including over 120 recipes, each beautifully photographed. Homegrown Kitchen is a rich and comprehensive cookbook, a valuable resource to celebrate one of life’s essential pleasures, eating well.

“I love Nicola’s simple, seasonal, down-to-earth approach to food – her recipes are the kind that tastes delicious and you feel good after eating them too.” — Nadia Lim

“Nicola’s food is the perfect balance of health and pleasure, the kind of recipes that are simple, approachable, and impossibly delicious. Homegrown Kitchen is a beautiful read that will inspire many meals to come.” — Eleanor Ozich, Petite Kitchen