Grains as Mains by Jodi Moreno and Sarah W. Caron (Dor­ling Kin­der­s­ley, 2015)

Taste & Travel - - Taste & Travel Library -

Learn to make use of the many types of grain now avail­able in health stores and on su­per­mar­ket shelves. You’ve prob­a­bly met quinoa (ac­tu­ally a grass not a grain) and po­lenta, but how about spelt, teff, ama­ranth or farro? Once you’ve mas­tered the ba­sic cook­ing tech­niques pro­vided for each type of grain, us­ing the recipes pro­vided as a spring­board for your own ideas, a world of culi­nary op­por­tu­nity is re­vealed.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.