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Grains as Mains
by Jodi Moreno and Sarah W. Caron


Overview - Ancient grains like quinoa, barley, spelt, and wheat berries are called "super foods" for good reason they're packed with nutrition, and they're so versatile that they taste great in a variety of recipes. But what happens when you're stuck in a grain rut, always preparing grains the same way?  Read more...

 
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More About Grains as Mains by Jodi Moreno; Sarah W. Caron
 
 
 
Overview
Ancient grains like quinoa, barley, spelt, and wheat berries are called "super foods" for good reason they're packed with nutrition, and they're so versatile that they taste great in a variety of recipes. But what happens when you're stuck in a grain rut, always preparing grains the same way? Get inspired with Grains as Mains, the modern cook's answer to how to introduce healthy ingredients and delicious grains to the family table.

Step-by-step illustrations, beautiful photography, and helpful tips show exactly how to make each dish, bringing out the gorgeous texture and outstanding, unique taste of each grain. You'll find quinoa recipes, faro recipes, and gluten-free recipes. You'll learn to make polenta and how to cook millet. We've gathered the very best easy, healthy recipes that will show you how to incorporate super-food grains into your cooking, and meals have tips for either adding protein or making a grain dish vegetarian. Plus, recipes suggest grain substitutions to make the entire book friendly no matter if you're cooking for food allergies, celiac disease, gluten-intolerance, or vegetarians. Even adventurous cooks will find flavorful, inspiring recipes they haven't seen before in Grains as Mains

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Details
  • ISBN-13: 9781465431806
  • ISBN-10: 1465431802
  • Publisher: DK Publishing (Dorling Kindersley)
  • Publish Date: March 2015
  • Page Count: 256


Related Categories

Books > Cooking > Specific Ingredients - Rice & Grains

 
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