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Cooking with Wholegrains

The Basic Wholegrain Cookbook

Cooking with Wholegrains( )
Author: Orton, Mildred Ellen
Foreword by: Madison, Deborah
Introduction by: Orton, Vrest
ISBN:978-0-374-53261-1
Publication Date:Oct 2010
Publisher:Farrar, Straus & Giroux
Book Format:Paperback
List Price:USD $13.00
Book Description:

This short, charming little primer in wholegrain cookery was first published in 1947--long before healthy eating was a national obsession. Reprinted numerous times, it became a pioneer cookbook: one of the first to reintroduce the joys of wholegrain recipes to the American home cook. Vrest Orton and Mildred Ellen Orton, a husband-and-wife team who also operated a stone mill, a set of country stores, and a mail-order catalog, offer readers a simple, warm, and welcoming approach to...
More Description

Book Details
Pages:80
Detailed Subjects: Cooking / Methods / Baking
Technology & Engineering / Agriculture / Agronomy / Crop Science
Technology & Engineering / Food Science / Food Types
Physical Dimensions (W X L X H):5.5 x 8.5 x 0.2 Inches
Book Weight:0.242 Pounds
Author Biography
Orton, Mildred Ellen (Author)
Deborah Madison grew up in Davis, California and later attended the University of California.

Madison worked in the kitchen at the Zen Center in San Francisco then left to cook at Chez Panisse in Berkeley. Later, she returned to Zen Center to become the first chef at The Greens in Fort Mason.

Madison has contributed articles to Saveur, Fine Cooking, Gourmet, Eating Well, and the Time-Life Cookbook Series. She has written "The Greens Cookbook" and "The Savory Way," which won the Cookbook of the Year Award from the International Association of Culinary Professionals. Madison has also received the M. F. K. Fisher Mid-Career Award.

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