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Baking with Whole Grains features more than 110 recipes and full-color photos of Baer in her wheat field, grinding grain and baking in her home kitchen, as well as photos of her irresistible breads and sweets.
Author: VALERIE BAER
Author: John Ettinger & Bob's Red Mill
If cooking healthier meals at home is your new resolution, look no further than Bob's Red Mill's extensive collection of high-quality grains, flours and other mouthwatering products. The Bob's Red Mill Cookbook will help introduce new whole-grain ingredients into all of your daily meals, without a huge investment in pricey, difficult-to-locate, limited products that do more to take up space than change nutrition habits. Whole-wheat flours, brown rice, whole beans and legumes have become prevalent in supermarkets everywhere, but among the hundreds of products milled at the Bob's Red Mill plant are also blue corn flour, quinoa, amaranth, teff, and all varieties of nuts and seeds, and they can be integrated seamlessly into any diet to delicious effect. The unique, family-owned mill has been in the business of producing healthy whole-grain products for more than 30 years, and they provide here more than 350 recipes for all sorts of everyday meals: morning food, snacks and sides, main courses, soups and stews, and sweets, with plenty of vegetarian and gluten-free dishes. This practical and comprehensive cookbook is an outstanding collection of reliable recipes that reflect the Bob's Red Mill quality, product diversity and dedication to healthful eating. Becoming a more inventive cook is a stepping stone to a healthier outlook, incorporating better ingredients for a better life.
Author: Miriam Backes & Bob's Red Mill
Bread Science: The Chemistry and Craft of Making Bread focuses on the process of making bread instead of on individual recipes. Each chapter details a different step of the process with practical instructions, helpful tips and potential pitfalls described. The biology, chemistry and physics of dough are also presented in a thorough yet accessible manner. Understanding the food science behind the dough's behavior gives the baker a more complete grasp of the bread making process.
Author: Emily Buehler
With 85 beautiful color photographs, Einkorn will introduce home cooks to a delicious ancient grain that can transform the way they eat for the better by adding more nutrition and flavor to the foods they love.
Author: CARLA BARTOLUCCI
Author: Kim Boyce, Amy Scattergood
Grain harvesting can be done in small spaces. With Homegrown Whole Grains, you'll learn how to grow, harvest and cook nine nutritious whole grains. From wheat and rice to heirloom grains, this book covers everything you need for a successful grain harvest.
All you need to start grain harvesting is to convert part of your yard into a field of grain. After the harvest you can enjoy nutritious whole grains, using them whole in delicious recipes or milling them into flour for artisan breads and other baked goods. Barley, quinoa, millet, buckwheat and oats are among the grains you’ll learn to take from yard to plate.
Author Sara Pitzer started this book 30 years ago, when she wrote Wholegrains for the original folks of the back-to-the-land movement. Today, she writes about grain harvesting with a different attitude, one that helps modern homesteaders grow their own food at a smaller, more manageable scale.
For the gardener who is eager to grow more than a variety of vegetables, this grain harvesting book will become a dear resource. Each of the nine grains featured in Homegrown Whole Grains has a different flavor and use. By harvesting them at home, you'll be able to make such varied foods as whole grain pasta, as well as add variety to homegrown food.
About the Author: Sara Pitzer has learned and written about grains in Pennsylvania's Amish country, California, the American Southeast, Thailand and Peru. She is the author of more than a dozen cookbooks and travel guides.
Recommended Product for Wiser Living: Today, more than ever before, our society is seeking ways to live more conscientiously. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, MOTHER EARTH NEWS is recommending books to readers. For 40 years, MOTHER EARTH NEWS has been North America’s “Original Guide to Living Wisely,” creating books and magazines for people with a passion for self-reliance and a desire to live in harmony with nature.
Author: Sara Pitzer
Could heritage grains, and the ancient ways they were grown, hold the key to restoring the staff of life to our modern diets? Long considered the Western world’s staple food, modern wheat has been drastically transformed over the past century by the food industry. With these changes, concerns have risen over intolerance and so-called “wheat belly.” What changed? The way that we grow our wheat and the modern varieties have made possible enormous harvests, but with those come steep hidden costs. Large industrial farming, dependent on monocultures and the heavy use of fertilizers and herbicides, have deleterious effects not only on our own health but on our land, water, and environment as a whole. Fortunately, heritage “landrace” wheats—crops that have been selected over generations to be well adapted to their local environments—do not need bio-chemical interventions to grow well and yield bountifully in organic fields. Yet these robust and diverse wheats that nourished our ancestors for generations are nearly extinct today. In Restoring Heritage Grains, author Eli Rogosa invites readers to discover “forgotten” grains: diverse, landrace wheat varieties such as emmer, a strain domesticated in the Fertile Crescent that is perfect for pasta and flatbreads; Rouge de Bordeaux, a French heritage wheat beloved by Europe’s artisan bakers; and delicious einkorn, the most ancient wheat of all, which is drought-resilient and heat-tolerant, and contains more protein and minerals than other grains. These and the many other heritage grains each have a lineage intertwined with that of the human species and can and should be grown once again. Combining the history of grain growing and society, in-depth practical advice on landrace wheat husbandry, wheat folktales and mythology, and recipes for beers, breads, and pastries, Restoring Heritage Grains invites readers to explore a rich history that has been overshadowed by modern industrial wheat. In the end, organically grown, diverse wheat may well be one of the best solutions to hunger, one that will be needed to feed the world’s growing population in the decades to come.
Author: ELI ROGOSA
For more than 10,000 years, grains have been the staples of Western civilization. The stored energy of grain allowed our ancestors to shift from nomadic hunting and gathering and build settled communities—even great cities. Though most bread now comes from factory bakeries, the symbolism of wheat and bread—amber waves of grain, the staff of life—still carries great meaning.
Today, bread and beer are once again building community as a new band of farmers, bakers, millers, and maltsters work to reinvent local grain systems. The New Bread Basket tells their stories and reveals the village that stands behind every loaf and every pint.
While eating locally grown crops like heirloom tomatoes has become almost a cliché, grains are late in arriving to local tables, because growing them requires a lot of land and equipment. Milling, malting and marketing take both tools and cooperation. The New Bread Basket reveals the bones of that cooperation, profiling the seed breeders, agronomists and grassroots food activists who are collaborating with farmers, millers, bakers and other local producers.
Take Andrea and Christian Stanley, a couple who taught themselves the craft of malting and opened the first malthouse in New England in 100 years. Outside Ithaca, New York, bread from a farmer-miller-baker partnership has become an emblem in the battle against shale gas fracking. And in the Pacific Northwest, people are shifting grain markets from commodity exports to regional feed, food and alcohol production. Such pioneering grain projects give consumers an alternative to industrial bread and beer, and return their production to a scale that respects people, local communities and the health of the environment.
Many Americans today avoid gluten and carbohydrates. Yet, our shared history with grains—from the village baker to Wonder Bread—suggests that modern changes in farming and processing could be the real reason that grains have become suspect in popular nutrition. The people profiled in The New Bread Basket are returning to traditional methods like long sourdough fermentations that might address the dietary ills attributed to wheat. Their work and lives make our foundational crops visible, and vital, again.
Author: Amy Halloran
We need to eat more whole grains. A diet centered on white flour and refined carbohydrates isn’t good for our bodies or our waistlines. Beyond whole grains, the healthiest “ancient” grains include teff, buckwheat and quinoa. These grains are free of gluten and additives, but can they (and flours such as 100 percent whole wheat, farro, barley and spelt) be used to make delicious desserts?
The answer is a resounding yes, thanks to The Sweet Side of Ancient Grains. With recipes made from both ancient grains and more familiar 100 percent whole grains, Erin Dooner has created a must-have cookbook for anyone who wants to eat healthy … but is “blessed” with a sweet tooth. Unlike previous efforts at whole-grain dessert baking, this book relies on 100 percent whole and ancient grains and incorporates natural sugars wherever possible—all without compromising on results.
Author: Erin Dooner
Author: Sarah Simpson, Heather McLeod
This wonderful book's more than 200 pages promise a variety of tantalizing creations that can emerge from your oven. Each recipe is an acclaimed creation of a cooperatively owned and operated bakery. This guide to healthful baking contains one of the most complete sections in print on the baking process, ingredients and how to make substitutions, as well as tips for bread baking and instructions for making cakes, pies, muffins and cookies that come out right the first time.
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