The Whole Grain Cookbook
Wheat, Barley, Oats, Rye, Amaranth, Spelt, Corn, Millet, Quinoa, and MoreBook - 2013
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.
Publisher: Guilford, CT : Lyons Press, c2013
Edition: 2nd ed
Branch Call Number: ANF 641.331 LIV 2013
Characteristics: xiii, 378 p. : col. ill. ; 24 cm