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A Cook's Guide to Grains: Delicious recipes, culinary advice and nutritional facts [Paperback]

Jenni Muir
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Table of Contents

INTRODUCTION Grain farming: a profile, Grain processing, Ethical issues,Grains and health, THE GRAINS Wheat, farro, spelt and kamut, Amaranth, Buckwheat, Barley, Corn (or maize), Wild rice, Millet, teff and sorghum, Oats, Rice, Rye and triticale, Quinoa. THE RECIPES Cooking with grains, Breakfast cereals, Pancakes and Waffles, Breads, Soups, Salads, Pasta and Couscous, Fritters and Burgers, Polenta, Risottos, Stews, Other main courses, Crumb coatings, Desserts, Cakes, Snacks and sweets, Drinks, Basic recipes. Charts, Cooking guide, Nutritional facts, Sprouting, Index, Bibliography, Acknowledgements

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