The Whole Grain Cookbook
Wheat, Barley, Oats, Rye, Amaranth, Spelt, Corn, Millet, Quinoa, and More
New York, New York : Lyons Press, An imprint of Globe Pequot Press, [2013]
Format: Book
Edition: Second edition.
Description: xiii, 378 pages : illustrations (chiefly color) ; 24 cm
Grain truly is the staff of life--tasty, versatile, and highly nutritious. This terrific and comprehensive cookbook offers authentic, eclectic, homespun recipes that showcase a variety of different grains at their best, whether on their own or cooked with vegetables or meat. From the familiar oat to exotic ancient crops, "The Whole Grain Cookbook" celebrates the good eating offered by 20 different whole grains: amaranth, quinoa, corn (maize), wheat, spelt, QK-77, triticale, rye, oats, rice, barley, millet, teff, sorghum, fonio, buckwheat, chickpeas, beans and peas, seeds, and nuts. Also included is information on how to store whole grain and how to grind your own meal and flour with a home milling machine (as with coffee and pepper, freshly ground grains are more flavorful, and less expensive, than store-bought). Appetizing, informative, and uncomplicated, this is a resource you'll return to again and again.
Contents:
New world grains -- Amaranth -- Quinoa -- Corn or maize -- Grains of gluten -- Wheat -- Spelt -- Qk-77 -- Triticale -- Rye -- Other world grains -- Oats -- Rice -- Barley -- Millet -- Teff -- Sorghum, fonio, and other third millennium grains -- Other breadstuff -- Buckwheat -- Chickpeas -- Beans and peas -- Seeds -- Nuts -- Wild grist -- Mixing and grinding seeds and grains -- Ezekiel mixes -- Grinding your own.
ISBN:
9780762783557 (alk. paper)
Availability | |||
---|---|---|---|
Call Number | Location | Shelf Location | Status |
COOKING Liv | Sandhills Indoors | Nonfiction | In |
Includes index.
Includes bibliographical references and index.
Includes bibliographical references and index.