Sandy Hall is a teen librarian from New Jersey where she was born and raised. She has a BA in Communication and a Master of Library and Information Science from Rutgers University. When she isn't writing, or teen librarian-ing, she enjoys reading, marathoning TV shows, and long scrolls through Tumblr. A LITTLE SOMETHING DIFFERENT is her first novel.
The Book Of Cooking With Grains-How To Cook Rice-Fish Soup And Moreby Sandy Hall
The grains are pre-eminently nutritious, and when well prepared, easily digested foods. In
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Cereal is the name given to those seeds used as food (wheat, rye, oats, barley, corn, rice, etc.), which are produced by plants belonging to the vast order known as the grass family. They are used for food both in the ungrounded state and in various forms of mill products.
The grains are pre-eminently nutritious, and when well prepared, easily digested foods. In composition they are all similar, but variations in their constituent elements and the relative amounts of these various elements, give them different degrees of alimentary value.
They each contain one or more of the nitrogenous elements, gluten, albumen, casein, and fibrin, together with starch, dextrin, sugar, and fatty matter, and also mineral elements and woody matter, or cellulose. The combined nutritive value of the grain foods is nearly three times that of beef, mutton, or poultry.
As regards the proportion of the food elements necessary to
meet the various requirements of the system, grains approach more nearly the proper standard than most other foods; indeed, wheat contains exactly the correct proportion of the food elements.
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This is very misleading. I wanted a book about whole grains with recipes, and while it does mention a few things about grains, it then leads to general cooking: terms, furniture, etc. The recipes are for fish soups, not grains. This was a total waste of money.