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11 Local Warehouse Cooking and Food- Grains and Legumes
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Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More


Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More Cover

ISBN13: 9781580083546
ISBN10: 1580083544
All Product Details




MARIA SPECK grew up in Greece and Germany before moving to the United States as a young adult. She is a writer and journalist, and has contributed to Gourmet, Saveur, and Gastronomica, as well as Marie Claire and Elle. Her popular cooking classes in Cambridge, Massachusetts, focus on the flavors and cooking styles of the Mediterranean and on creating innovative and delicious meals with whole grains.

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Average customer rating based on 1 comment:

IsoMa, May 2, 2013 (view all comments by IsoMa)
Healthy and creative way to eat more whole grains. One of the bread recipes I tried didn't turn out so great. The recipe used a lot of salt to cover up the bad taste of the whole wheat flour. I haven't tried any of the other bread recipes so I don't know how well they will turn out. With the pasta recipes I used 50% whole grain pasta instead of 100% to give it a better flavor. I'm sure the same could be done with the bread recipes as well.
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Product Details

Speck, Maria
Ten Speed Press
Specific Ingredients - Rice & Grains
Regional & Ethnic - Mediterranean
Rice & Grains
Cooking and Food-Grains and Legumes
Publication Date:
Grade Level:
10.28 x 8.33 x 0.94 in 2.3 lb

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Related Subjects

Business » Communication
Business » General
Cooking and Food » By Ingredient » Grains and Legumes
Cooking and Food » Regional and Ethnic » Mediterranean

Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More New Hardcover
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$29.99 In Stock
Product details 240 pages Ten Speed Press - English 9781580083546 Reviews:
"Synopsis" by , A whole-grain cookbook featuring well-balanced and wholesome recipes inspired by the Mediterranean cuisines of Greece, southern France, Italy, and Turkey.

Author Maria Speck loves whole grains such as farro, barley, quinoa, and spelt, not only because they are healthy and nutritious, but also because they are versatile ingredients for delicious and satisfying breakfasts, breads, salads, soups, main dishes, and desserts. In Ancient Grains for Modern Meals, Speck draws on her Greek mother’s cooking and the foods of her European upbringing to offer 100 recipes that fuse tradition with flavors for the modern palate. Rustic yet elegant dishes such as Creamy Breakfast Farro with Honey-Roasted Grapes, Quinoa Cakes with Smoked Trout, Red Wine Braised Lamb with Wheat Berries, and Ricotta Millet Pudding with Blood Orange Syrup are wonderful additions to every home cook’s whole-grain repertoire.

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