Paperback; Published 6/1/2000; 320 Pages; ISBN 9781585740475
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Rediscover the goodness of barley, oats, corn and wheat in recipes for Turkish Barley and Yogurt Soup, Oat Museli and Scones and Corn Pozole. Experience the marvelous flavors of newly available ancient grains such as amaranth and quinoa, first grown by the Aztecs and Incas and enjoy the delicious taste of millet, a Middle Eastern Staple since prebiblical times. This delightfully inclusive cookbook also has tempting recipes for chickpeas, buckwheat, spelt, nuts, seeds—and even acorns.
Also included is information on where to buy whole grain, how to store it and how to grind your own meal and flour with a home milling machine (as with coffee and pepper, freshly ground grains are more flavorful and cheaper than store-bought). Appetizing, informative an uncomplicated, this book is a resource you'll turn to again and again.
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