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Everyday Whole Grains: 175 New Recipes from Amaranth to Wild Rice, Includes Every Ancient Grain
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Everyday Whole Grains: 175 New Recipes from Amaranth to Wild Rice, Includes Every Ancient Grain |
This book reevaluates how we cook with grains. Ann offers plans that make them pop and crisping them for surface, creaming them for soups, and utilizing them in magnificent, wonderfully virtuous treats. Regular Whole Grains covers the basics on each grain and highlights 175 tasty dishes from flavorful morning meals, stews, and goulashes, to secure pizzas and breads.
With more than 100 beautiful photos and definite nourishing data for each formula, Everyday Whole Grains is as moving as it is legitimate and an absolute necessity have for food sweethearts and wellbeing cognizant eaters the same.
About the Author
Ann Taylor Pittman is the Executive Food Editor of Cooking Light magazine. She is co-author of Cooking Light's The New Way to Cook Light, which won a 2013 James Beard Foundation Cookbook Award, and she is a James Beard Journalism Award recipient for her article "Mississippi Chinese Lady Goes Home to Korea." She lives in Birmingham, AL, with her husband, twin boys, big dog, and little dog.
Guys, this is an amazing book! I only recently started walking down the path of milling my own grains for baking, and in so doing have opened up a whole there's-a-lot-more-to-grains-than-I-thought can of worms! I've always been able to get down with a good bulgur salad, but until this foray into grain-milling, I was ignorant to the huge variety of grains, their enjoyability, and their health benefits. This book, Everyday Whole Grains, is pretty much my new whole grain bible, offering up general methods of cooking grains, flavor/texture profiles for several grain types, and a HUGE assortment of recipes. In my enthusiasm, I've recently purchased several books regarding grains, and by far, this one is preferred to all others. Although there isn't a photo of every recipe as I would like, there are beautiful and inviting photos of many of the recipes, and certainly more photos than in the other books I purchased. Also, the other books' recipes seemed to be more involved, less accessible, not as good-looking, and... kind of haughty. Everyday Whole Grains is just SO GOOD! It's divided into chapters of meal "courses", like breakfasts, sides, mains, desserts, etc., and not only am I impressed by the number of recipes in each chapter, I'm even more impressed by the number of recipes in each chapter that I actually want to make. I had no idea it's possible to do so MUCH with grains! Almost every page of this book is dog-eared! If you're interested in increasing your consumption of whole grains, and your knowledge of whole grains, I think you'll love this book. --ez1019
A few months ago I started getting into whole grains and needed a cookbook that used a wide variety of them because I wasn't familiar with anything other than quinoa. This book was the perfect purchase. Most of the recipes in this book are accompanied with beautiful photographs that make you want to cook every single recipe. So far I've made several dishes from this book and they have all come out so delicious that I've made them several times over. Thanks to this book, I've tried numerous grains including amaranth, millet, wheat berries, kamut, farro, etc. I would definitely recommend this book! --vez1945
I borrowed it initially from my library and enjoyed the few recipes I made so I bought it. Every recipe has been a hit (the grape salad one is a little bland but not bad). I have popped amaranth now for my yogurt three times and LOVE the crunch it adds. Excited to try more recipes. I think I've made at least six and liked them all. --Ranya
Download Ebook Everyday Whole Grains: 175 New Recipes from Amaranth to Wild Rice, Includes Every Ancient Grain | 30 Mb | Pages 352 | EPUB | 2016
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