Everyday Whole Grains: 175 New Recipes from Amaranth to Wild Rice, Including Every Ancient Grain by Ann Taylor Pittman

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Notes about this book

  • eliza on October 23, 2017

    This book has recipes for a wide variety of grains and uses a number of interesting cooking methods. It seems unlikely that it will be indexed soon so I will review a few recipes in this note. Blueberry streusel bars (p 106) These were excellent and easy to make. I used some rice flour and sorghum flour in place of some of the spelt. Frozen blueberries are fine. Baked 35 min at 350 Crunchy zucchini chips (p 239) probably won't repeat since it's difficult to get topping to stick. Flavours were very nice though

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  • ISBN 10 0848746376
  • ISBN 13 9780848746377
  • Published Mar 22 2016
  • Format Paperback
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Oxmoor House, Incorporated
  • Imprint Oxmoor House, Incorporated

Publishers Text

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.

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