Book
Everyday whole grains : 175 new recipes from amaranth to wild rice / Ann Taylor Pittman, executive editor of Cooking Light ; foreword by Hugh Acheson.
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.
Record details
- ISBN: 9780848746377 (paperback)
- Physical Description: 351 pages : colour illustrations ; 23 cm
- Edition: First Edition.
- Publisher: New York, NY : Oxmoor House, 2016.
Content descriptions
| General Note: | "Includes all ancient grains"--Cover. Includes index. |
Search for related items by subject
| Subject: | Cooking (Cereals) Grain. |
| Genre: | Cookbooks. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Cookstown Branch | 641.631 Pit | 31681020009395 | NONFICPBK | Available | - |
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.
