EbookBell.com

Most ebook files are in PDF format, so you can easily read them using various software such as Foxit Reader or directly on the Google Chrome browser.
Some ebook files are released by publishers in other formats such as .awz, .mobi, .epub, .fb2, etc. You may need to install specific software to read these formats on mobile/PC, such as Calibre.

Please read the tutorial at this link: https://ebookbell.com/faq

We offer FREE conversion to the popular formats you request; however, this may take some time. Therefore, right after payment, please email us, and we will try to provide the service as quickly as possible.

For some exceptional file formats or broken links (if any), please refrain from opening any disputes. Instead, email us first, and we will try to assist within a maximum of 6 hours.

EbookBell Team

Grains As Mains Modern Recipes Using Ancient Grains Jodi Moreno Sarah Walker Caron

SKU: BELL-11857144

$ 31.00 ~~$ 45.00~~ (-31%)

4.0

76 reviews

Grains As Mains Modern Recipes Using Ancient Grains Jodi Moreno Sarah Walker Caron instant download after payment.

Publisher: DK Publishing

File Extension: PDF

File size: 64.86 MB

Pages: 256

Author: Jodi Moreno; Sarah Walker Caron

ISBN: 9781465431806, 1465431802

Language: English

Year: 2015

Product desciption

Grains As Mains Modern Recipes Using Ancient Grains Jodi Moreno Sarah Walker Caron by Jodi Moreno; Sarah Walker Caron 9781465431806, 1465431802 instant download after payment.

Cooking with grains is a flourishing global trend. Ancient grains, such as bulgur wheat, spelt, wheat berries, and teff, are popular for the texture and flavor they bring to dishes, as well as their health benefits. This visually stylish and comprehensive cookbook satisfies today's worldwide appetite for tasty, versatile, and healthy grains, with more than 150 fresh and exciting recipes. Grains as Mains is not a vegetarian cookbook, but the majority of the recipes are meat-free, with suggestions for "choosing your own protein" accompaniments. It features a wide range of recipes, many of which are gluten-free. Where relevant, graphic devices show how to swap your grains for easy recipe variations. With warm and evocative photography and step-by-step techniques, this book takes a fresh approach to cooking with century-old grains. The book is for the adventurous cooks eager to experiment with unusual and exciting ingredients, and health-conscious cooking enthusiasts who are looking for delicious new styles of recipes. Featured grains include cornmeal (polenta), bulgur wheat, quinoa, millet, barley, spelt, wheat berries, amaranth, farro, buckwheat, khorasan wheat (kamut), teff, sorghum, and freekeh.