Half Baked Harvest Cookbook

Half Baked Harvest Cookbook

Recipes From My Barn in the Mountains

Book - 2017
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Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make every night, she started doing the cooking-at age 15. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest . Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains. While it might be a trek to get to Tieghan?s barn-turned-test kitchen, her creativity shines here- dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint- it?s molasses). And a striking photograph accompanies every recipe, making Half Baked Harvest Cookbook a feast your eyes, too.
Publisher: New York : Clarkson Potter/Publishers, ©2017.
ISBN: 9780553496390
Characteristics: 304 pages :,colour illustrations ;,26 cm.


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TechLibrarian Aug 29, 2018

Lots of weeknight recipes (eggs for dinner, my favorite!) and beautiful photos. I will likely borrow this cookbook again and again!

Jun 22, 2018

I've rented this cookbook twice, and ended up purchasing it to own in the end, as the recipes are delicious, intuitive, and combine ingredients that are new to me in creative ways. I've made many of her dishes for friends and family and I'm always sending them to her blog or this cookbook for the recipes when they rave about them. Some favorites I've made many times: apple ricotta pancakes with bacon butter, angel hair frittata, bibimbap, the down under Aussie burger, and her chocolate coconut caramel bars.

Apr 16, 2018

This book was a real disappointment; in fact I found it downright annoying. Most of the recipes are overly fussy with mind-blowing quantities of ingredients and involve multiple components; for example, the Roasted Broccoli has 3 components, two of which involve 6 ingredients each. This for a vegetable side dish! And the more difficult to obtain the ingredient, the better; for example, calling for Manchego cheese in recipes where one might as well use Parmesan. And the few recipes I did try just weren't that good.

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