Whole Grain Cookbook

Wheat, Barley, Oats, Rye, Amaranth, Spelt, Corn, Millet, Quinoa, and More

Nonfiction, Food & Drink, Pasta & Rice, Healthy Cooking
Cover of the book Whole Grain Cookbook by A. D. Livingston, Lyons Press
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Author: A. D. Livingston ISBN: 9781493001828
Publisher: Lyons Press Publication: May 7, 2013
Imprint: Lyons Press Language: English
Author: A. D. Livingston
ISBN: 9781493001828
Publisher: Lyons Press
Publication: May 7, 2013
Imprint: Lyons Press
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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