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 | - |
- Baker & Taylor
Collects innovative recipes for cooking healthy and versatile ancient grains, including farro, kamut, amaranth, barley, millet, einkorn, and sorghum, in everything from oatmeal and grits to casseroles and pizzas. - Baker & Taylor
Helps new and experienced cooks incorporate healthy, tasty and versatile ancient grains, including farro, kamut, amaranth, barley, millet, einkorn and sorghum into 175 different recipes, including Red Quinoa Salad and Chocolate Molten Lava Cake. Original. 40,000 first printing. - Grand Central PubHealthy, 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. - Independent Publishing GroupHealthy, 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.
