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Author: Maria Speck
Publisher: National Geographic Books
ISBN: 1580083544
Category : Cooking
Languages : en
Pages : 0
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Book Description
In this inspired and highly personal book, Maria Speck draws on food traditions from across the Mediterranean and northern Europe to reveal how versatile, satisfying, flavorful, and sophisticated whole grains can be. Food writer Maria Speck’s passion for propelling Old World staples such as farro, barley, 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, Lamb Stew with Wheat Berries in Red Wine 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: Maria Speck
Publisher: National Geographic Books
ISBN: 1580083544
Category : Cooking
Languages : en
Pages : 0
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Book Description
In this inspired and highly personal book, Maria Speck draws on food traditions from across the Mediterranean and northern Europe to reveal how versatile, satisfying, flavorful, and sophisticated whole grains can be. Food writer Maria Speck’s passion for propelling Old World staples such as farro, barley, 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, Lamb Stew with Wheat Berries in Red Wine 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: Maria Speck
Publisher: National Geographic Books
ISBN: 1607745887
Category : Cooking
Languages : en
Pages : 0
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Book Description
The award-winning author of Ancient Grains for Modern Meals, Maria Speck makes cooking with ancient grains faster, more intuitive, and easier than ever before in this collection of recipes, most of which are gluten-free. From black rice to red quinoa to golden Kamut berries, ancient grains are showing up on restaurant menus and store shelves in abundance. Yet in home kitchens, many fear that whole grains are too difficult and time-consuming to prepare. In Simply Ancient Grains, Maria makes cooking with these fascinating and nourishing staples easy and accessible with sumptuous recipes for breakfast, lunch, dinner, and dessert. Her family-friendly dishes are Mediterranean-inspired and delicious, such as Spicy Honey and Habanero Shrimp with Cherry Couscous; Farro Salad with Roasted Eggplant, Caramelized Onion, and Pine Nuts; and Red Rice Shakshuka with Feta Cheese. Maria’s tips and simplified approach take whole grain cooking to the next level by amplifying the flavor and enduring beauty of these nutritious grains.
Author: Elaine Boddy
Publisher: Page Street Publishing
ISBN: 1645671119
Category : Cooking
Languages : en
Pages : 416
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Book Description
Make Delicious, Whole Grain Bread with Minimal Kneading * Selected as one of the best cookbooks of 2020 by delicious. magazine! * Baking a loaf of beautiful crusty bread can be intimidating when you want to include nutrient-dense whole wheat flour and other ancient grains that are famously harder to work with. Elaine Boddy is here to help. She has spent many years honing the science and art of baking bread with whole grains in her home kitchen. In Whole Grain Sourdough at Home, she shares all of her secrets with you. Elaine’s master recipe and philosophy for bread making are all about simplicity, flexibility and having fun. Sourdough does not have to be complicated or require a lot of hands-on work to be great. With one bowl, a handful of simple ingredients, minimal kneading and less than 24 hours, you can have a loaf of delicious whole grain sourdough bread on the table. Elaine has mastered the unique nuances of nutrient-dense flours like whole wheat, einkorn, spelt and rye to create a variety of lovely breads—no dense whole wheat bricks here! Packed with a step-by-step sourdough starter guide, plenty of tips and tons of recipes for everything from sandwich loaves to focaccia, this book gives you everything you need to bake amazing whole grain bread today, tomorrow and beyond. This book has 60 recipes and 60 photographs.
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: Ann Taylor Pittman
Publisher: Time Inc. Books
ISBN: 0848747445
Category : Cooking
Languages : en
Pages : 655
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Book Description
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.
Author: Bruce Weinstein
Publisher: Rodale Books
ISBN: 1609613074
Category : Cooking
Languages : en
Pages : 243
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Book Description
A long-overdue cookbook that takes whole grains from "good for you" side dish to sophisticated and satisfying main course. We all know that choosing whole grains over processed ingredients is better for our health, yet the likes of millet, quinoa, and barley are still stuck on the culinary sidelines. Bruce Weinstein and Mark Scarbrough bring these unheralded culinary superstars to the center of the plate, with more than 100 recipes showing that their range of textures and flavors is greater than any other food group, they're incredibly versatile, they're economical, and they can anchor a meal. Readers will be surprised at how easily and creatively whole grains can be used as the base for breakfast, dessert, and elegant entrees: Baked Barley Grits with Apples and Sausage will far outdo the standard cornmeal; and Millet Burgers with Olives, Sun-dried Tomatoes, and Pecorino won't leave anyone missing the meat. Tips on quick-cooking grains or precooking ahead of time make cooking with these hearty staples practical for weeknights, and many are appropriate (or can be modified) for vegetarian and vegan diets. Grain Mains is a modern manifesto for whole grains, with inventive and tantalizing recipes.
Author: Maria Baez Kijac
Publisher: Simon and Schuster
ISBN: 1440579571
Category : Cooking
Languages : en
Pages : 259
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Book Description
Ancient grains made modern and delicious! Rich in fiber and antioxidants, ancient grains like quinoa, chia, amaranth, and kaniwa are known for their nutritional value. In Cooking with Ancient Grains, you'll discover just how wholesome and tasty these grains are with 75 recipes by award-winning author Maria Baez Kijac. From breakfast and dinner to snacks and desserts, each delicious dish not only provides important nutrients and proteins, but also keeps you feeling full throughout the day. Best of all, you'll never feel trapped in the kitchen with these simple recipes, such as: Palachinkes with Amaranth Flour Dates Stuffed with Gorgonzola, Walnuts, and Kaniwa Quinoa, Black Rice, and Smoked Salmon Salad Mushroom and Watercress Soup with Amaranth Quinoa Macaroni and Broccoli Gratinee Mango Parfait with Chia Seeds Complete with step-by-step instructions and beautiful photographs, Cooking with Ancient Grains will help you harness all of the goodness that quinoa, amaranth, chia, and kaniwa have to offer.
Author: Maria Speck
Publisher: Ten Speed Press
ISBN: 1607745895
Category : Cooking
Languages : en
Pages : 274
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Book Description
The award-winning author of Ancient Grains for Modern Meals makes cooking with ancient grains faster, more intuitive, and easier than ever before in this collection of over 100 recipes, most of which are gluten-free. Winner of the M.F.K Fisher Award From black rice to red quinoa to golden Kamut berries, ancient grains are showing up on restaurant menus and store shelves in abundance. Yet in home kitchens, many fear that whole grains are too difficult and time-consuming to prepare. In Simply Ancient Grains, Maria Speck makes cooking with these fascinating and nourishing staples easy and accessible with sumptuous recipes for breakfast, lunch, dinner, and dessert. She breaks down how to choose and prepare ancient grains, giving detailed information on texture, flavor, and nutrition for each grain and notes which are gluten-free. Her family-friendly dishes are Mediterranean-inspired and delicious, such as Spicy Honey and Habanero Shrimp with Cherry Couscous; Farro Salad with Roasted Eggplant, Caramelized Onion, and Pine Nuts; Roasted Portobello Mushrooms with Hazelnut Buckwheat Stuffing; and Red Rice Shakshuka with Feta Cheese. Maria’s tips and simplified approach take whole grain cooking to the next level by amplifying the flavor and enduring beauty of these nutritious grains.
Author: Roxana Jullapat
Publisher: W. W. Norton & Company
ISBN: 132400357X
Category : Cooking
Languages : en
Pages : 521
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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: Victoria Merrett
Publisher: Chartwell
ISBN: 0785832165
Category : Cooking
Languages : en
Pages : 259
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Book Description
Nature holds many secrets, many of which are still to be revealed, but we have learned a few of them along the way since ancient times, spurred, no doubt, by the need to eat and nourish ourselves. Over the years the benefits of many of the grains and seeds we consume today have escaped our notice. However, today, there is now a resurgence of interest in the very important nutritional values they can hold. Many of the vitamins, minerals and other nutrients in every day grains, such as barley and oats to more unusual ones, supply our bodies with life-giving and healing qualities. This is an introduction to grains and seeds down the ages, which have proved themselves useful to mankind and whose beneficial legacy has stayed with us through to modern times. This introduction to Super Grains & Seeds is a fascinating guide, full of interesting facts and over 100 recipes.
