Spelt Healthy!: Quality Whole Food Cooking and Baking With Spelt. Este artículo no está disponible.
10 valoraciones de Goodreads
Idioma: inglés
Editorial: Autumn Rose Pr, 2007
- Tapa blanda
- Usado
Librería: New Legacy Books, Annandale, NJ, Estados Unidos de AmericaNew Legacy Books
Vendedor de 5 estrellas
Vendedor de AbeBooks desde 3 de marzo de 2017
No disponible
Tapa blanda
Condición: Usado - Regular
EUR 2,62
Descripción del artículo del vendedor
The cover shows normal wear. Fast shipping and order satisfaction guaranteed. A portion of your purchase benefits Non-Profit Organizations, First Aid and Fire Stations.
N° de ref. del artículo mon0000119795
- Título
- Spelt Healthy!: Quality Whole Food Cooking and Baking With Spelt
- Autor
- Cosentino, Marsha
- Editorial
- Autumn Rose Pr
- Año de publicación
- 2007
- Estado
- Acceptable
- Encuadernación
- paperback
- Idioma
- inglés
- ISBN 10
- 0977463559
- ISBN 13
- 9780977463558
A "go-to" cooking and baking guide, this reference demonstrates how to use whole-grain spelt in all its forms. Containing more than 200 recipes―all keyed by blood-type diet notations―in an easy-to-follow, 1-2-3 format, the cookbook provides guidelines and illustrations for the creation of a wide range of dishes, including bagels, biscuits, bread, calzones, pizza, and waffles. Beginning with an introduction to the ancient grain, the text examines spelt's heritage, composition, nutritional benefits, and appeal for those suffering from diabetes, food allergies, gluten intolerance, and other food sensitivities. A "Knead to Know" section presents tips on techniques for cooking and baking with spelt, such as how to measure and "fluff" the flour, gauge rising times and consistency of the dough, and test for readiness. Using the handy conversion tables, readers will also learn how to adapt their favorite recipes to substitute spelt for wheat.
Nautilus 2007 Book Award Finalist
A “go-to” cooking and baking guide, this reference demonstrates how to use whole-grain spelt in all its forms. Containing more than 200 recipes―all keyed by blood-type diet notations―in an easy-to-follow, 1-2-3 format, the cookbook provides guidelines and illustrations for the creation of a wide range of dishes, including bagels, biscuits, bread, calzones, pizza, and waffles. Beginning with an introduction to the ancient grain, the text examines spelt's heritage, composition, nutritional benefits, and appeal for those suffering from diabetes, food allergies, gluten intolerance, and other food sensitivities. A “Knead to Know” section presents tips on techniques for cooking and baking with spelt, such as how to measure and “fluff” the flour, gauge rising times and consistency of the dough, and test for readiness. Using the handy conversion tables, readers will also learn how to adapt their favorite recipes to substitute spelt for wheat.
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Acerca del autor
Marsha Cosentino, MA, is a field archaeologist and researcher. She became fascinated with heirloom grains, and spelt in particular, during field excavations of ancient hearth ruins. She lives in Winlock, Washington.
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