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moreno j walker s grains mains 2015 pdf

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Textbook in PDF format Until a few years ago, when (or if) we thought about grains, the only ones that came to mind were probably wheat, barley, cornmeal, and maybe farro. Then quinoa came along and changed everything. I remember seeing more and more recipes including this mysterious grain. What is quinoa, I wondered, mispronouncing it as kin-oh-a? I learned that it’s actually pronounced keen-wahand it’s a delicious, nutritional powerhouse that can be used in numerous ways. After cooking my first batch, I was hooked, and immediately wanted to try other ancient grains. Millet and amaranth made their way into my repertoire and, since then, a dozen more have won a spot in my pantry. When eaten in their whole form, these ancient grains are some of the best foods you can eat. It is recommended that we consume at least three servings of whole grains daily, and the list of health benefits of a diet that incorporates them is long. The ancient grains selected for inclusion in this book are the most well known and versatile. Not only are they good for us, but they also add a whole new level of variety to our cooking. As the recipes in Grains as Mainsshow, these grains are no longer being used just as a side dish; they can be enjoyed for breakfast, lunch, dinner, and dessert, and can often be found as the main ingredient (or protein) in a dish. Whether ancient grains are new to you, or even if you have been eating them for a long time, I hope that the information and recipes in this book will encourage you to include grains more often in your cooking and that these dishes will give you as much pleasure as we have had in creating them

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Moreno J., Walker S. Grains As Mains 2015.pdf 64.9 MB

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moreno j walker s grains mains 2015 pdf