The Whole Grain Cookbook Wheat, Barley, Oats, Rye, Amaranth, Spelt, Corn, Millet, Quinoa, and More |
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| Author:
| LIVINGSTON, |
| ISBN: | 978-0-7627-8355-7 |
| Publication Date: | May 2013 |
| Publisher: | Globe Pequot Press, The
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| Imprint: | Lyons Press |
| Book Format: | Paperback |
| List Price: | USD $24.95 |
Book Description:
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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,...
More DescriptionThis 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.