Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff

Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff

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Overview

Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff by Kim Lutz


Ancient grains, with their nutrient-rich profiles, are making a comeback on today's dinner tables—including gluten-free options, like millet, teff, and sorghum. And they make everything from fluffy biscuits to heartwarming soups better: more nutritious, filling, and delicious. Super Grains celebrates the whole-grain goodness of spelt, farro, and even the humble cholesterol-lowering oat, in 75 easy, satisfying recipes. Enjoy crunchy Farro Apple and Almond Salad, Power-Packed Tomato Soup with sorghum, Teff-Lentil Sloppy Joes, Brussels Sprouts Millet Stew, and yummy Whole Grain Chocolate Brownies. It’s superfood made super delicious!

Product Details

ISBN-13: 9781454919377
Publisher: Sterling
Publication date: 05/03/2016
Series: Superfood Series
Pages: 144
Sales rank: 777,541
Product dimensions: 6.90(w) x 7.90(h) x 0.90(d)

About the Author


Kim Lutz is a Chicago-based author and founder of Kim’s Welcoming Kitchen (welcomingkitchen.com), a Top 25 Food Allergy Mom Blog and Top 25 Vegetarian/Vegan Mom Blog. She is a contributor to the influential websites VegNews.com and Disney's My Allergy Kingdom, and the coauthor of The Everything Organic Cooking for Baby and Toddler Book and The Everything Guide to Cooking for Children with Autism (both published by Adams Media). Lutz has been featured in the Chicago Sun-Times, Chicago Parent, and on WGN-TV, among other media. Welcoming Kitchen: 200 Delicious Allergen and Gluten-Free Vegan Recipes (Sterling) received a Silver Nautilus Award. Her most recent book with Sterling, Super Seeds: The Complete Guide to Cooking with Power-Packed Chia, Quinoa, Flax, Hemp & Amaranth, has already proven to be a strong seller in the Superfood Series.

Table of Contents

Foreword Stephanie Pedersen viii

Introduction xv

Chapter 1 Getting to Know Ancient Grains 1

Chapter 2 Why Whole Grains? 15

Chapter 3 Basic Recipes for Ancient Grain 21

Chapter 4 Breakfast 29

Chapter 5 Soups and Salads 43

Chapter 6 Entrees for Lunch and Dinner 53

Chapter 7 Backed Goods 71

Chapter 8 Desserts 85

Chapter 9 Frequently Asked Questions 105

References 111

Resources 112

About the Author 114

Acknowledgments 114

Index 115

Other Books in the Series 121

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