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Original Essays | September 17, 2014

Merritt Tierce: IMG Has My Husband Read It?



My first novel, Love Me Back, was published on September 16. Writing the book took seven years, and along the way three chapters were published in... Continue »
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    Love Me Back

    Merritt Tierce 9780385538077

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1 Beaverton Cooking and Food- Grains and Legumes

This title in other editions

The Splendid Grain

by

The Splendid Grain Cover

 

Synopses & Reviews

Publisher Comments:

With 250 luscious recipes, along with eight pages of color photographs, The Splendid Grain dramatizes how you can incorporate extraordinarily healthful grains into your life without changing your lifestyle.

Grains can transform taste and texture in unsurpassed ways like these:

  • Nutty, sweet oats form the delicious crust of fried chicken

  • Piquant quinoa heightens and absorbs the savory juices of gingered lamb

  • Hearty buckwheat becomes a sweet, delicate, Parisian-inspired crepe

  • Thai black sticky rice flavored with coconut makes unforgettable exotic banana dumplings.

The natural and native history of each grain is also explored along with its health benefits.

Synopsis:

Now more than ever Americans are looking for delicious ways to integrate extraordinarily healthful whole grains into their lives without having to change their lifestyles. The Splendid Grain shows you how whole grains can replace or be added to recipes to not only kick up the nutritional value of every meal but to add essential flavor and flair. A revolution is quietly taking place in restaurants and in our kitchens, where we are cooking with more unusual grains like quinoa, millet, and wheat berries in addition to the more familiar rice, buckwheat, and corn. The Splendid Grain provides irresistible recipes for these grains and also introduces the next frontiers in grain cooking: tef and sorghum from North Africa, Job's tears from Asia, and mesquite and amaranth from America. Wood's expertise on the natural and native history of grains, their medicinal and nutritional properties, and her exhaustive knowledge of selection, storage, and cooking methods make The Splendid Grain not only a remarkable cookbook but an essential resource.

About the Author

Rebecca Wood, teacher, lecturer, student of Oriental medicine, author of five cookbooks, including "The Whole Foods Encyclopedia," and educational consultant to the natural food industry, runs the Naturally Grand Cooking School. She lives in Grand Junc

Product Details

ISBN:
9780688166120
Author:
Wood, Rebecca
Publisher:
William Morrow Cookbooks
Location:
New York
Subject:
Cookery
Subject:
Rice & Grains
Subject:
Methods - General
Subject:
Specific Ingredients - Rice & Grains
Subject:
Culinary Arts & Techniques
Subject:
Cooking and Food-Grains and Legumes
Copyright:
Edition Description:
Trade PB
Series Volume:
97-856
Publication Date:
19981216
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
416
Dimensions:
10 x 8 x 1.04 in 29.28 oz

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Related Subjects

Cooking and Food » Award Winners » General
Cooking and Food » By Ingredient » Grains and Legumes
Cooking and Food » Methods » Miscellaneous Methods

The Splendid Grain Used Trade Paper
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$8.50 In Stock
Product details 416 pages Morrow Cookbooks - English 9780688166120 Reviews:
"Synopsis" by , Now more than ever Americans are looking for delicious ways to integrate extraordinarily healthful whole grains into their lives without having to change their lifestyles. The Splendid Grain shows you how whole grains can replace or be added to recipes to not only kick up the nutritional value of every meal but to add essential flavor and flair. A revolution is quietly taking place in restaurants and in our kitchens, where we are cooking with more unusual grains like quinoa, millet, and wheat berries in addition to the more familiar rice, buckwheat, and corn. The Splendid Grain provides irresistible recipes for these grains and also introduces the next frontiers in grain cooking: tef and sorghum from North Africa, Job's tears from Asia, and mesquite and amaranth from America. Wood's expertise on the natural and native history of grains, their medicinal and nutritional properties, and her exhaustive knowledge of selection, storage, and cooking methods make The Splendid Grain not only a remarkable cookbook but an essential resource.
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