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Synopsis
Modern recipes, ancient grains Grains as Mains satisfies your appetite for tasty, versatile and healthy grains, with over 150 fresh and exciting recipes, many of which are gluten-free. Ancient grains such as teff, quinoa and buckwheat, first cooked thousands of years ago, are now very much back on the menu. These grains are great for us, nutritious, protein-rich and have excellent textures. This comprehensive cookbook is overflowing with step-by-step preparation techniques showing you how to prepare and cook key ancient grains, from familiar favourites, like quinoa and polenta, to unexpected delights, such as teff and freekeh. With over 150 easy healthy recipes where grains are the star ingredient, from soaked buckwheat pancakes and cherry almond sauce, to Italian tomato and vegetable barley risotto, there is plenty of experimenting to do.
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About the Author
Laura Agar Wilson is the creator of keepinghealthygettingstylish.com, which was featured on British TV and in many Top 100 lists of blogs devoted to healthy living. Jodi Moreno's website whatscookinggoodlooking.com was a finalist in the 5th Annual Best Food Blog Awards. Sarah Caron writes for various magazines and runs sarascucinabella.com which was voted one of the Top 25 foodie blogs by FriendsEat in 2009.
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Grains As Mains: Modern Recipes using Ancient Grains, From Gluten-Free Breakfasts to Vegetarian Dinners
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Grains As Mains
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Kindersley Ltd., Dorling, 2017
ISBN 10: 0241329299
ISBN 13: 9780241329290
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Grains As Mains: Modern Recipes using Ancient Grains, From Gluten-Free Breakfasts to Vegetarian Dinners : Modern Recipes using Ancient Grains, From Gluten-Free Breakfasts to Vegetarian Dinners
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paperback. Condition: Sehr gut. Gebraucht - Sehr gut SG - leichte Beschädigungen oder Verschmutzungen, ungelesenes Mängelexemplar, gestempelt - Modern recipes, ancient grainsGrains as Mains satisfies your appetite for tasty, versatile and healthy grains, with over 150 fresh and exciting recipes, many of which are gluten-free.Ancient grains such as teff, quinoa and buckwheat, first cooked thousands of years ago, are now very much back on the menu. These grains are great for us, nutritious, protein-rich and have excellent textures.This comprehensive cookbook is overflowing with step-by-step preparation techniques showing you how to prepare and cook key ancient grains, from familiar favourites, like quinoa and polenta, to unexpected delights, such as teff and freekeh. With over 150 easy healthy recipes where grains are the star ingredient, from soaked buckwheat pancakes and cherry almond sauce, to Italian tomato and vegetable barley risotto, there is plenty of experimenting to do. Seller Inventory # INF1000654962
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