Cookbook Reviews, Feedback + FAQ’s

Reviews for my Homegrown Kitchen Cookbook

*Order signed copies of Homegrown Kitchen – Everyday Recipes for Eating Well HERE

“My cookbook collection is rather out of control, so not often do I get really excited about a new book. The arrival of Homegrown Kitchen by Nicola Galloway has has me energised to explore a raft of techniques and recipes in a way no other new wave of healthy, gut-friendly books has done… The background information is well researched and comprehensive – from the delights of stock, wholegrains, sourdough and fermentation to hints on stocking the pantry and a raft of helpful cooking tips. Nicola is not the slightest bit preachy, and her recipes are beautifully written and photographed by herself.” Lauraine Jacobs, The Listener food editor

“Nicola Galloway’s Homegrown Kitchen is a rare delight: an elegantly produced, thoughtful and beautifully illustrated companion for any cook or gardener who wants to live well without depriving themselves of any of the good things in life. It’s comprehensive without being preachy, offering sensible nutritional advice, healthy and hearty recipes and the benefit of 18 years of wholefoods experience. Oh, and it’s gorgeous in every sense of the word. I’m glad she’s taken this long to produce it; the wait was definitely worth it.” Lynda Hallinan, NZ Gardener editor-at-large + Sunday Star Times columnist

“More than just a cookbook, Nicola Galloway’s well-produced volume offers great value because it’s packed with lessons learned during 18 years of studying, teaching and fine-tuning her ideas about how to eat well. Want to make sourdough bread, kimchi-style kraut, wholegrain crackers or labneh? You’ll find instructions in the book and, although you’ll need time, the methods are simplified where possible. This is also a useful book for those with food sensitivities, it includes a guide to alternative grains, and gluten-free and dairy-free options are given.” Rosemary Barraclough – NZ House & Garden associate editor.

I was interviewed by Kathryn Ryan on National Radio, you can listen HERE.

Eleanor Ozich – book review HERE

Rusty Skillet by Bonnie DeGros – book review HERE

A selection of lovely feedback from readers:

“I’ve just bought your beautiful cookbook and wanted to say thank you, this is without a doubt the best book I have ever bought. Hands down.” Jess, via email

“I purchased your cookbook at the weekend and I am so thrilled! I can tell that it will be my ‘bible’ in the kitchen. I really appreciate your warm and friendly writing style, it is such an invaluable resource.” Anna, via email.

“Loving your new cookbook, especially the section on sourdough. I have never dared to make a ‘fancy’ loaf that requires more than just a loaf tin to make. Your rustic overnight sourdough recipe was all the inspiration I needed. Baked and tasted it tonight and it is just superb! Thank you, thank you, thank you! Wishing you every success.” Angela, via Facebook

“Thank you so much for producing your gorgeous book. I totally love it. I have cooked this way for years and grow as much of our food as possible. I especially love all the reading in your book, the how you do it and why etc. I love getting a cup of tea and sitting down to study your book, it is something I look forward too every day.” Nadine, via email

“I was really hoping not to love your book so I got it out from the library to flick through. What a beautiful book!! I have got so may recipe books, but will now have to buy this little gem to add to my collection and slowly work through it” – Melanie, via Instagram

*Order Homegrown Kitchen – Everyday Recipes for Eating Well HERE

Frequently asked questions

Will your book be available internationally?

At this time my book is only available in New Zealand bookstores and retailers and through my website. You can order Homegrown Kitchen online HERE for free postage within Australia and HERE for free worldwide shipping.

Are the recipes in the book new recipes or from your blog?

The recipes in my Homegrown Kitchen cookbook are 95% new and not shared on my blog previously. They are a combination of recipes shared in my earlier cooking workshop plus our everyday family meals. I have included a small number of recipes from the blog simply because they are my favourites and they worked in with the other recipes. I included them in the book so all of my best recipes are in one place!

Where do you get your beautiful props (plates, bowls, cups etc.) and fabrics pictured in the book?

I styled and photographed the majority of the recipes myself for Homegrown Kitchen, plus extra images by my photographer sister Ana Galloway. Most of the props, backgrounds and linens I have gathered secondhand over the 5 years that I have been photographing for this website and commercial work. I particularly love rustic handmade pottery, and the dinner set in the book is wood-fired pottery commissioned from Paul Melser. Find out more about my food styling and photography on my portfolio website HERE.

Does your book include gluten- and dairy-free recipes?

Over 100 of the 120 recipes in Homegrown Kitchen can be made gluten- and/or dairy-free. Every recipe includes a quick reference with ingredient substitutions if required. In the intro pages I have included a section on ‘Gluten-free Know How’ including my gluten-free flour mix and baking powder. As I explain in the book I followed a gluten-free diet for many years, and although I now eat some gluten grains, I tested all of the baking recipes using my gluten-free flour mix and have this noted as an ingredient substitute where possible.

Is the book vegetarian?

Homegrown Kitchen is not exclusively vegetarian, as my family is not. However, there are over 100 naturally vegetarian recipes in the book with a focus on plant-based recipes for the main meals as I like to focus on vegetables as the heart of the food my family eats.

I am having trouble making the gluten-free sourdough starter, can you help?

As explained in the sourdough section of Homegrown Kitchen making a starter takes a little TLC. It is absolutely crucial to use warm water and organic flour to get the starter active, plus keep it in a warm position for the first 4-5 days. Once the starter is happily rising after each feed you can use cold water and keep it on the kitchen bench. If after 4 days there is no activity then discard all but 1 tablespoon of the starter and transfer this to a new jar and feed as usual. For more sourdough trouble shooting refer to page 64 in Homegrown Kitchen.

*Order signed copies of Homegrown Kitchen – Everyday Recipes for Eating Well HERE