The New Book Of Whole Grains: More than 200 recipes by Marlene Anne Bumgarner

By Marlene Anne Bumgarner

Easy-to-make, scrumptious, and pleasant, complete grains are low in fats and ldl cholesterol yet terrifically excessive in fiber--and packed with these "magic" antioxidants. also they are the principles of a nutritious diet. In The New ebook of entire Grains, Marlene Bumgarner covers greater than a dozen grains in an easy-to-use grain-by-grain layout. She presents dietary info, pointers on purchasing and storing for optimum freshess, and a quick historic profile for every. Bumgarner bargains greater than two hundred recipes to show those dietary powerhouses into scrumptious appetizers, entrees, soups, brownies, cookies, muffins, breads, and facet dishes, a lot of that are vegetarian. Any domestic prepare dinner desirous to supply his or her relatives with fit, scrumptious nutrients, filled with taste and meals, will enjoy this transparent and fascinating guide.

Recipes comprise: Amaranth Granola Cereal, bitter Cream Triticale Waffles, Quinone Tabouleh Salad, Sesame Rice, Brown Rice Risotto, Spinach Dumplings, Black-eyed bird, Barley and Shrimp Casserole, Oatmeal Macaroons, Peach Rye Crisp, Hasty Pudding, Sorghum Gingerbread, Pumpkin Nut Bread, and plenty of more!

Show description

Read or Download The New Book Of Whole Grains: More than 200 recipes featuring whole grains PDF

Best cooking by ingredient books

The Chocolate Tasting Kit

The simplest (and most enjoyable) technique to find out about chocolate is by way of consuming it, and this interactive package presents curious gourmands and budding chocoholics with all of the instruments they should turn into cacao specialists. The e-book contains details on purchasing and tasting chocolate plus pointers on website hosting a tasting get together.

The New Book Of Whole Grains: More than 200 recipes featuring whole grains

Easy-to-make, scrumptious, and enjoyable, entire grains are low in fats and ldl cholesterol yet terrifically excessive in fiber--and choked with these "magic" antioxidants. also they are the rules of a nutritious diet. within the New booklet of entire Grains, Marlene Bumgarner covers greater than a dozen grains in an easy-to-use grain-by-grain structure.

Chocolate in Mesoamerica: a cultural history of cacao

"A huge contribution to the learn of a plant meals of uncomplicated significance from pre-Columbian instances to the current within the Americas and now the area. . . . will probably be the baseline for experiences of chocolate within the Americas and the area for the foreseeable destiny. "—Rene Millon, professor emeritus, collage of Rochester

New types of study and research, in addition to breakthroughs in decoding Mesoamerican writing, have lately produced a watershed of data at the local use and value of cacao, or chocolate because it is often referred to as this present day. McNeil brings jointly students within the fields of archaeology, historical past, artwork background, linguistics, epigraphy, botany, chemistry, and cultural anthropology to discover the domestication, coaching, illustration, and value of cacao in old and glossy groups of the Americas, with a focus on its use in Mesoamerica.
Cacao used to be utilized by many cultures within the pre-Columbian Americas as a huge a part of rituals linked to start, coming of age, marriage, and dying, and was once strongly associated with ideas of strength and rulership. whereas Europeans have for centuries claimed that they brought "chocolate" as a sauce for meals, proof from historical royal tombs exhibits cacao was once utilized in a number meals in addition to drinks in precedent days. additionally, the volume's authors current info that helps a better significance for cacao in pre-Columbian South the US, the place historical vessels depicting cacao pods have lately been identified.
From the botanical constitution and chemical make-up of Theobroma cacao and techniques of opting for it within the archaeological checklist, to the significance of cacao in the course of the vintage interval in Mesoamerica, to the influence of eu arrival at the construction and use of cacao, to modern makes use of within the Americas, this quantity offers a richly proficient account of the heritage and cultural value of chocolate.

Additional resources for The New Book Of Whole Grains: More than 200 recipes featuring whole grains

Example text

You may not make this e-book publicly available in any way. Copyright infringement is against the law. com/piracy. CONTENTS Title Page Copyright Notice Dedication Acknowledgments Introduction to the 1997 Edition Introduction (1976): Why Use Whole Grains? Glossary of Terms Some Thoughts on Bread Baking Kitchen Equipment WHEAT OATS RYE TRITICALE BARLEY CORN RICE MILLET SORGHUM QUINOA BUCKWHEAT AMARANTH NUTS AND SEEDS DRIED PEAS AND BEANS Recommended Reading Sources Tables of Equivalents Index Also by Marlene Anne Bumgarner Copyright For Doña, John, Jamie, and Deborah Many thanks to Boyd Foster, Al Guisto, and all the recipe testers INTRODUCTION TO THE 1997 EDITION When I began writing the first edition of The Book of Whole Grains I was raising my family in a rural setting; tending goats, rabbits, chickens, and ducks; harvesting vegetables from an extensive kitchen garden; and baking bread daily.

Add cracked wheat and cook, stirring constantly, until wheat begins to brown. Add stock, tomatoes, seasonings, and stir well. Bring to boil, lower heat, and simmer, covered, until wheat is tender, about 30 minutes. Add more liquid if necessary. Makes 4½-cup servings. KAMUT® AND SPELT PILAF This is a chewy pilaf with an attractive texture. To prepare the grain, boil 1 cup whole kamut® grain and 1 cup whole spelt grain with 4 cups lightly salted water until tender, about 1 hour. The cooked grain can be frozen or refrigerated until needed.

If luck is with you, it should drop out quite nicely. Occasionally a knife blade slipped around the edge of the loaf inside the pan is necessary. Occasionally it just doesn’t come. That’s one secret I don’t have. Bread baked with coarsely ground whole wheat flour sometimes turns out crumbly, because the large bran particles do not absorb sufficient moisture. If you have this problem, try grinding your flour more finely, and/or allowing the bread dough to sit overnight in order to soak the bran.

Download PDF sample

Rated 4.56 of 5 – based on 43 votes