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Library Journal★ 01/01/2014
Sisters and best-selling authors Green and Hemming (both, Quinoa Revolution) return with a new collection extolling the benefits of gluten-free grains such as amaranth, buckwheat, chia, kañiwa, and sorghum. After defining these grains, the authors explain their many culinary applications and share basic recipes for dairy-free milks, sprouts, chia gel (a butter and oil substitute), and more. The main dishes (e.g., chili lime popped amaranth, spicy Creole quinoa stew, chocolate ancient grain torte with raspberry chia sauce), which readers are unlikely to find elsewhere, include nutritional analysis and metric and U.S. measurements. VERDICT Comprehensive coverage of less-familiar grains makes this a must for whole-grain aficionados.