• CommonTable on April 21, 2024

  Lily of the Valley is listed as an edible flower on pg 31. All my sources indicated lily of the valley is poisonous.

Notes about Recipes in this book

• Barley miso chocolate chunk cookies

  • PBBrownie on October 24, 2024

    Excellent! I felt like I could sell these at a bakery. NOTE: This recipe makes a ton. I only made 1/3 and it still made about 16 large, bakery-size cookies. I also used white instead of red miso because it's all I had.

  • ash_2fquo3 on January 16, 2026

    Love these. Freeze well and stay fresh for a few days.

  • eliza on January 31, 2026

    Thanks to the note from PBBrownie, I also made 1/3 the recipe and I’m so glad I cut it back. My stand mixer is the mini style, and more dough would have been a problem. My miso was white and chocolate was a mix of different types that I had hanging about. I also used salted butter and omitted salt. I ground barley for the barley flour in my Mockmill. I made the cookies smaller (1 oz dough) and I can’t image them larger as they were huge. Bake time was less due to my changes (9 min plus 3). Taste was good, but probably not a repeat for me. As noted, they do freeze well. Edited to add: a few days later, I liked them better after being in the freezer, and now finding them quite delicious so may repeat. I really like my mix of white, dark, and unsweetened chocolate and would do 1/3 recipe. Makes loads of cookies!

• Buckwheat sugar tarts with bay leaf roasted rhubarb

  • caillahess on September 21, 2025

    A very adult cookie, not particularly sweet but the buckwheat, bay and rhubarb work really well together. Nowhere in the recipe (or elsewhere in the book) are there directions on roasting the rhubarb. The ingredients calls for an amount of raw rhubarb and then one of the last steps tells you to arrange the roasted rhubarb on the tarts. I just guessed and hoped it wouldn't end up too mushy after the second time in the oven.

• Quinoa upside-down cake with pineapple & candied hibiscus

  • jinni on October 29, 2023

    I'm guessing it should be candied hibiscus instead of 'candid' hibiscus in the title.

  • meggan on November 03, 2023

    Refreshing candor coming from a hibiscus.

• Sweet corn biscuits with vanilla macerated fruit & cultured milk soup

  • ash_2fquo3 on January 16, 2026

    Interesting, fun, and delicious.

• Durum chocolate chunk cookies

  • juleidkim on March 20, 2026

    Crunchy on outside, soft and chewy on inside. Really good but intensely sweet. Will reduce sugar significantly next time.

• Spelt mahleb chocolate chunk cookies

  • ash_2fquo3 on January 16, 2026

    Fantastic and original chocolate chip cookie. Tastes slightly floral and almond-y. Freezes well and stays fresh for a few days.

• Einkorn saffron cookies with pepper sugar

  • Astrid5555 on December 11, 2023

    At first I was not sure about the saffron and pepper (used grains of paradise as suggested in the variation) but these cookies actually grow on you and in the end I even found the taste somehow addicitve.

• Einkorn blondies with brown butter dates

  • ash_2fquo3 on January 16, 2026

    These are fantastic! Excellent texture and deep flavor.

• Nettel dip

  • jinni on October 29, 2023

    It should be nettle dip, not ‘nettle’ dip.