Author: Brie Arthur
Publisher:
ISBN: 9781943366354
Category : Gardening
Languages : en
Pages : 192
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Book Description
Brie Arthur's Gardening with Grains is a passion project that grew from a light-bulb, aha moment - that's when she realized we've been missing a dynamic piece of the burgeoning foodscape movement. We've learned the joys of interplanting our blooming flowerbeds with veggies, herbs and berries - but what about the grains, those ancient and beautiful grasses that practically gave us civilization: wheat, barley and oats for winter; corn, rice and sorghum for the warm season. Gardening with Grains is a pioneering book, a companion to Arthur's The Foodscape Revolution. Richly illustrated, it combines history, environmental benefits and personal stories with simple how-to's for planning, growing and harvesting 6 important grains. Includes 12 chef-tested recipes for inspiration. This is a design book, too, with planting patterns and suggestions, no matter how much or how little garden space you have. These grains are ornamental grasses, and they show off beautifully in any setting. The grouped plantings reveal the grains' varied colors and textures, interplanted with flowers like poppies, larkspur, snapdragons, nigella, zinnias, sunflowers and marigolds. Not only flowers, but salad greens and other decorative veggies play well with grains. Gardening with Grains is foodscaping for fun, beauty and bragging rights. . . and maybe even some homemade beer and bread.(Genus illustrations and garden plans by landscape architect and botanical artist Preston Montague.)
Author: Joshua McFadden
Publisher: Artisan
ISBN: 1648291139
Category : Cooking
Languages : en
Pages : 716
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Book Description
Named a Best Book of the Year and a Holiday Gift Pick by Amazon Named a Best Cookbook the Year by Food52, Booklist, and Library Journal “A gift to readers . . . For McFadden, flavor comes first.” —Booklist, Top 10 Cookbooks of the Year James Beard Award Finalist Joshua McFadden’s first book, the James Beard Award–winning and perennially bestselling Six Seasons, transformed the way we cook with vegetables. Now he’s back with a new book that applies his maximalist approach to flavor and texture to cooking with grains. These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads—and even desserts. McFadden works as intuitively, as surprisingly, as deliciously with whole grains as he does with vegetables. Grains for Every Season will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice. The book’s 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author—the multi-award-winning chef/owner of Ava Gene’s in Portland—can’t live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated. McFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter–Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones. He folds quinoa into tempura batter to give veggies extra pop and takes advantage of the nutty flavor of spelt flour for Cast-Iron Skillet Spelt Cinnamon Rolls. Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be.
Author: Roxana Jullapat
Publisher: W. W. Norton & Company
ISBN: 132400357X
Category : Cooking
Languages : en
Pages : 536
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Book Description
Finalist for the IACP Cookbook Award in Baking and the James Beard Foundation Book Award in Baking and Desserts Named a Best Cookbook of the Year by Bon Appétit, NPR, Washington Post, Epicurious, WBUR Here & Now, and Five Books Named a Best Cookbook of the Spring by Eater, Epicurious, and Robb Report The key to better, healthier baked goods is in the grain. Barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat will unlock flavors and textures as vast as the historic lineages of these ancient crops. As the head baker and owner of a beloved Los Angeles bakery, Roxana Jullapat knows the difference local, sustainable flour can make: brown rice flour lightens up a cake, rustic rye adds unexpected chewiness to a bagel, and ground toasted oats enrich doughnuts. Her bakery, Friends & Family, works with dedicated farmers and millers around the country to source and incorporate the eight mother grains in every sweet, bread, or salad on the menu. In her debut cookbook, Roxana shares her greatest hits, over 90 recipes for reinventing your favorite cakes, cookies, pies, breads, and more. Her chocolate chip cookie recipe can be made with any of the eight mother grains, each flour yielding a distinct snap, crunch, or chew. Her mouthwatering buckwheat pancake can reinvent itself with grainier cornmeal. One-bowl recipes such as Barley Pumpkin Bread and Spelt Blueberry Muffins will yield fast rewards, while her Cardamom Buns and Halvah Croissants are expertly laid out to grow a home baker’s skills. Recipes are organized by grain to ensure you get the most out of every purchase. Roxana even includes savory recipes for whole grain salads made with sorghum, Kamut or freekeh, or easy warm dishes such as Farro alla Pilota, Toasted Barley Soup, or Gallo Pinto which pays homage to her Costa Rican upbringing. Sunny step-by-step photos, a sourcing guide, storage tips, and notes on each grain’s history round out this comprehensive cookbook. Perfect for beginner bakers and pastry pros alike, Mother Grains proves that whole grains are the secret to making any recipe so much more than the sum of its parts.
Author: Lorna J. Sass
Publisher: Clarkson Potter
ISBN: 0307336727
Category : Cooking (Cereals)
Languages : en
Pages : 338
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Book Description
A complete guide to cooking with whole grains for every meal touts the health benefits of a whole-grain diet, along with an array of tempting recipes for appetizers, soups, entrees, side dishes, breakfast foods, desserts, and quick breads.
Author: Brandi Evans
Publisher: Simon and Schuster
ISBN: 1440534098
Category : Cooking
Languages : en
Pages : 497
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Book Description
150 living-food recipes for a healthy lifestyle Sprouted grains are a powerhouse of nutrition. Sprouting activates food enzymes; increases vitamin content; and neutralizes "antinutrients," such as phytic acid, that can block the absorption of minerals. Sprouts are easier to digest, and research indicates that they can help lower your cholesterol, reduce your blood pressure, and control your blood-sugar levels. With sprouts and sprouted grain flours, you'll boost the nutrition and flavor of all your favorite recipes, including: Strawberry Almond Overnight Oats Mexican Quinoa Salad Honey Wheatberry Bread Ancho Chile Hummus The Everything® Sprouted Grains Book also includes step-by-step instructions for sprouting, dehydrating, and grinding flour at home. This complete guide provides everything you need to maximize your health and vitality by adding nutrient-rich living foods to your diet.
Author: Maria Speck
Publisher: Ten Speed Press
ISBN: 1607740621
Category : Cooking
Languages : en
Pages : 242
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Book Description
A NEW YORK TIMES NOTABLE COOKBOOK • From amaranth and buckwheat to quinoa and spelt, discover the versatility, flavor, and sophistication of whole grains with over 75 satisfying recipes that draw on food traditions from across the Mediterranean and northern Europe. “A sensuous love letter to the delicious possibilities of whole grains.”—The Kitchn Winner: IACP Julia Child Award, Gourmand World Cookbook Award One of The Washington Post’s Ten Best Cookbooks of the Year Food writer Maria Speck’s passion for propelling Old World staples such as farro, barley, buckwheat, polenta, and wheat berries to the forefront of new American cooking is beautifully presented in Ancient Grains for Modern Meals. Rustic but elegant dishes—Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Buckwheat-Feta Burgers with Tangy Parsley Sauce, and Purple Rice Pudding with Rose Water Dates—are sure to please discerning palates and become favorites in any whole grain repertoire. Food lovers and health-conscious home chefs alike learn how to integrate whole grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower varieties such as spelt and Kamut. The stunning flavors and lively textures of whole grains are enhanced with natural ingredients such as butter, cream, and prosciutto—in moderation—to create lush Mediterranean-inspired recipes. Maria’s approachable style and generous spirit make this collection of time-honored, updated classics a treasury for today’s cooks.
Author: Brie Arthur
Publisher: St. Lynn's Press
ISBN: 9781943366187
Category : GARDENING
Languages : en
Pages : 0
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Book Description
Growing ornamental plants and edible plants together is the newest gardening trend. And Brie Arthur is the #1 expert in North America.
Author: Colin W Wrigley
Publisher: Academic Press
ISBN: 0123947863
Category : Technology & Engineering
Languages : en
Pages : 1956
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Book Description
The Encyclopedia of Food Grains, Four Volume Set is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further
Author: William Buchan
Publisher:
ISBN:
Category :
Languages : en
Pages : 814
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Book Description
Author: United States. Bureau of Agricultural Economics
Publisher:
ISBN:
Category : Grain
Languages : en
Pages : 104
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Book Description
