The Whole Grain Cookbook

by A. D. Livingston

Paperback, 2000


Call number

Rice, Beans, Grains, Corn -- LIV

Call number

Rice, Beans, Grains, Corn -- LIV


The Lyons Press (2000), Edition: 1st, Paperback, 320 pages


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.… (more)

Physical description

320 p.; 9.32 inches

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