Whole Grain Cookbook : Wheat, Barley, Oats, Rye, Amaranth, Spelt, Corn, Millet, Quinoa, and More.

ISBN:

9781493001828

Title:

Author:

Livingston, A. D.

Personal Author:

Livingston, A. D.

Edition:

2nd ed.

Physical Description:

1 online resource (393 pages)

Contents:

The Whole Grain Cookbook -- CONTENTS -- Introduction -- Part One: New World Grains -- 1. Amaranth -- 2. Quinoa -- 3. Corn or Maize -- Part Two: Grains of Gluten -- 4. Wheat -- 5. Spelt -- 6. QK-77 -- 7. Triticale -- 8. Rye -- Part Three: Other World Grains -- 9. Oats -- 10. Rice -- 11. Barley -- 12. Millet -- 13. Teff -- 14. Sorghum, Fonio, and Other Third Millennium Grains -- Part Four: Other Breadstuff -- 15. Buckwheat -- 16. Chickpeas -- 17. Beans and Peas -- 18. Seeds -- 19. Nuts -- 20. Wild Grist -- Part Five: Mixing and Grinding Seeds and Grains -- 21. Ezekiel Mixes -- 22. Grinding Your Own -- Index.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2018. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Cooking (Cereals).

Grain.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2013

Publication Information:

Guilford :

Lyons Press,

2013.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.331	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Grain truly is the staff of life--tasty, versatile, and highly nutritious. This terrific and comprehensive cookbook offers authentic, eclectic, homespun recipes that showcase a variety of different grains at their best, whether on their own or cooked with vegetables or meat. From the familiar oat to exotic ancient crops, The Whole Grain Cookbook celebrates the good eating offered by 20 different whole grains: amaranth, quinoa, corn (maize), wheat, spelt, QK-77, triticale, rye, oats, rice, barley, millet, teff, sorghum, fonio, buckwheat, chickpeas, beans and peas, seeds, and nuts.

Also included is information on how to store whole grain and how to grind your own meal and flour with a home milling machine (as with coffee and pepper, freshly ground grains are more flavorful, and less expensive, than store-bought). Appetizing, informative, and uncomplicated, this is a resource you'll return to again and again.

Author Notes

A. D. Livingston, for years a regular columnist for Gray's Sporting Journal, is the author of more than a dozen cookbooks, including Cast-Iron Cooking ; Cold-Smoking and Salt-Curing Meat, Fish, and Game; The Curmudgeon's Book of Skillet Cooking; Jerky ; Sausage ; The Freshwater Fish Cookbook; The Whole Grain Cookbook ; and On the Grill . He cooks, fishes, hunts, and writes in Wewahitchka, Florida.