In Be­tween Pages

The De­fin­i­tive Guide to Cooking Grains, Seeds & Legumes

F&B World - - WORD OF MOUTH -

by Molly Brown P1,365 from Fully Booked

Pulses, whole grains, seeds, and legumes are all hav­ing a hard time pen­e­trat­ing main­stream meals—be it in restau­rants or in homes. The prob­lem is their im­age, one which, upon mere men­tion, drives peo­ple to think in­stantly of the healthye­quals-bland equa­tion. Con­sum­ing them seems to be more of a pe­nance than plea­sure. Hope­fully, this book changes these no­tions, as it of­fers 150 fool­proof recipes to cater to any ap­petite.

1. The book has ev­ery­thing cov­ered. First, it in­tro­duces read­ers to a range of in­gre­di­ents, like wat­tle seeds, bor­lotti beans, bar­ley, ful medames, freekeh, and ka­mut. Then, it turns all these into dishes you’d def­i­nitely want to sink your teeth into.

2. The in­for­ma­tive guide and recipe book cov­ers many cuisines. There are recipes for tagine of lamb and chick­peas, apri­cots, saf­fron, and honey; Greek veg­etable sti­fado; Provençal chicken; and Span­ish saf­fron rice with chicken, chorizo, and peas.

3. You also get step- by- step in­struc­tions on how to make a dish via il­lus­tra­tion. It teaches you how to make chia seeds, dukka, seed milk, and a no- knead quinoa loaf.

Newspapers in English

Newspapers from Philippines

© PressReader. All rights reserved.