Everyday Whole Grains

Everyday Whole Grains

175 New Recipes From Amaranth to Wild Rice

Book - 2016
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Grand Central Pub
Healthy, hearty, and versatile, whole and ancient grains are fast becoming staples in kitchens everywhere. In this comprehensive guide, Cooking Light Executive Food Editor and James Beard Award-winning author Ann Taylor Pittman gives readers amazing ways to make the most of ingredients such as farro, kamut, amaranth, barley, millet, einkorn, sorghum, and more.

This book reinvents how we cook with grains. Ann offers recipes that have us popping and crisping them for texture, creaming them for soups, and using them in sublime, miraculously guilt-free desserts. Everyday Whole Grains covers the essentials on each grain and features 175 flavorful dishes from savory breakfasts, stews, and casseroles, to foolproof pizzas and breads.

With over 100 gorgeous photographs and detailed nutritional information for every recipe, Everyday Whole Grains is as inspiring as it is authoritative and a must-have for food lovers and health-conscious eaters alike.


Baker & Taylor
Helps new and experienced cooks incorporate healthy, tasty and versatile ancient grains, including farro, kamut, amaranth, barley, millet, einkorn and sorghum into 175 different recipes, including Red Quinoa Salad and Chocolate Molten Lava Cake. Original. 40,000 first printing.

Baker
& Taylor

Collects innovative recipes for cooking healthy and versatile ancient grains, including farro, kamut, amaranth, barley, millet, einkorn, and sorghum, in everything from oatmeal and grits to casseroles and pizzas.

Publisher: New York, NY :, Oxmoor House,, 2016
Edition: First edition
ISBN: 9780848746377
0848746376
Characteristics: 351 pages : color illustrations ; 23 cm

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