In Between Pages
The Definitive Guide to Cooking Grains, Seeds & Legumes
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.