Editorial Reviews
Book Description
Here are recipes, from the familiar oat to exotic ancient crops, a celebration of the good eating to be had from whole grains.
Grain truly is the staff of life-tasty, versatile, and highly nutritious. In The Whole Grain Cookbook, A. D. Livingston brings his encyclopedic knowledge of world cuisines to bear on the wonderfully diverse possibilities offered by grains. These authentic, eclectic, homespun recipes show the various grains at their best, whether on their own or cooked with meats and vegetables. Rediscover the goodness of barley, oats, corn, and wheat in recipes for Turkish barley and yogurt soup, oat museli and scones, and corn pozole. Experience the marvelous flavors of newly available ancient grains such as amaranth and quinoa, first grown by the Aztecs and Incas, and enjoy the delicious taste of millet, a Middle Eastern staple since prebiblical times.
This delightfully inclusive cookbook also has tempting recipes for chickpeas, buckwheat, spelt, nuts, seeds-and even acorns.
Also included is information on where to buy whole grain, how to store it, 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 cheaper, than store-bought). Appetizing, informative, and uncomplicated,
The Whole Grain Cookbook is a resource you'll turn to again and again.
From the Back Cover
Grain truly is the staff of life - tasty, versatile, and highly nutritious. From the familiar oat to exotic ancient crops, The Whole Grain Cookbook is a celebration of the good eating offered by grains. These authentic, eclectic, homespun recipes show the various grains at their best, whether on their own or cooked with vegetables or meat.Rediscover the goodness of barley, oats, and corn in such recipes as Turkish Barley and Yogurt Soup, Applejack Oat Cake, and Pozole. Enjoy the marvelous flavors of newly available ancient grains such as amaranth and quinoa, first grown by the Aztecs and Incas. Taste the diverse possibilities of rice in recipes ranging from Balinese Pancakes to Azerbaijani Rice Pilaf to Norwegian Rice and Almond Pudding. This wonderfully inclusive cookbook also has tempting recipes for chickpeas, beans, buckwheat, spelt, nuts, seeds - and even acorns.Also included is information on where to buy whole grain, how to store it, 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, The Whole Grain Cookbook is a resource you'll return to again and again. (7 X 91/4, 320 pages)
The Whole Grain Cookbook,A. D. Livingston,The Lyons Press,1585740470,Cookery (Cereals),Cooking,Cooking / Wine,Grain,Specific Ingredients - Rice & Grains,Cooking / Rice & Grains
New Used Books:
Recommended Books