“An absolutely beautiful array of stunning, approachable recipes [that bring] einkorn back to its rightful place at the table of any whole foods kitchen.”—Jennifer McGruther, author of The Nourished Kitchen
The only wheat in existence that has never been hybridized, einkorn grew thousands of years ago in the Fertile Crescent. Carla Bartolucci came across it when searching for an alternative grain for her daughter Giulia, who was diagnosed with gluten sensitivity. Einkorn has remained unaltered for thousands of years, which allows many, including Giulia—who suffered from mood swings, asthma, and digestive problems—to eat wheat without symptoms. Amazed by her daughter’s health transformation, Carla became a champion of this little-known, nutrient-packed grain.
Einkorn shares 100 delicious recipes for working with the grain and its flour in a wide variety of flavorful dishes, such as Yogurt Blueberry Muffins, Spinach Lasagna Bolognese, Neapolitan Pizza Margherita, and Soft & Chewy Ginger Cookies—as well as sourdough and yeasted breads like Classic French Boule and buttery Sweet Potato Rolls. This book also explores einkorn’s history, unique genetics, and superior nutrient content, while sharing Carla’s tips for using it to its full baking and cooking potential.
With eighty-five 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.
|Product dimensions:||7.30(w) x 9.00(h) x 0.90(d)|
About the Author
Table of Contents
From Wild Einkorn to the Wheat of Today xii
Working With Einkorn 4
Breads & Crackers 22
Quick Breads & Breakfast 78
Cookies & Cakes 110
Pies, Tarts, Pastries & Pudding 140
Pizza, Pasta & Savory Main Dishes 166
Street Food 194