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
But Kim Boyce truly has reinvented the wheel with this collection of 75 recipes that feature 12 different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else.
Author: Kim Boyce, Amy Scattergood
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
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.
With supermarket-friendly ingredients, simple directions, and a warm, accessible voice, Liana Krissoff shows us how easy, delicious, and exciting whole grain cooking can be, from breakfast to dessert, and all the meals and snacks in between.
Author: Liana Krissoff