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Everyday whole grains : 175 new recipes from amaranth to wild rice

Author: Ann Taylor Pittman
Publisher: New York, NY : Oxmoor House, 2016.
Edition/Format:   Print book : English : First edition
Summary:
This book reinvents how we cook with grains. Pittman 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.
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Details

Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Ann Taylor Pittman
ISBN: 9780848746377 0848746376
OCLC Number: 911069500
Notes: Includes index.
Description: 351 pages : color illustrations ; 23 cm
Contents: Grain basics. What is an ancient grain, anyway? ; Know your grains ; Buying and storing ; Quick guide to cooking whole grains ; How to bake with whole grains --
Essential techniques and basic recipes --
Morning grains --
Snacks and bites --
Salads --
Soups and stews --
Mains --
Sides --
Breads --
Desserts --
Nutritional information --
Metric equivalents.
Other Titles: 175 new recipes from amaranth to wild rice
Responsibility: Ann Taylor Pittman, executive editor of Cooking light ; foreword by Hugh Acheson.

Abstract:

This book reinvents how we cook with grains. Pittman 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.

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