Spelt Healthy!: Quality Whole Food Cooking and Baking With Spelt

filler

Price:
$21.99
Stock:
In stock

Description

Author: Cosentino, Marsha

Edition: 1

Number Of Pages: 443

EAN: 9780977463558

Release Date: 28-09-2007

Languages: English

Item Condition: UsedGood

Binding: Paperback

Details: Product Description A "go-to" cooking and baking guide, this reference demonstrates how to use whole-grain spelt in all its forms. Containing more than 200 recipes―all keyed by blood-type diet notations―in an easy-to-follow, 1-2-3 format, the cookbook provides guidelines and illustrations for the creation of a wide range of dishes, including bagels, biscuits, bread, calzones, pizza, and waffles. Beginning with an introduction to the ancient grain, the text examines spelt's heritage, composition, nutritional benefits, and appeal for those suffering from diabetes, food allergies, gluten intolerance, and other food sensitivities. A "Knead to Know" section presents tips on techniques for cooking and baking with spelt, such as how to measure and "fluff" the flour, gauge rising times and consistency of the dough, and test for readiness. Using the handy conversion tables, readers will also learn how to adapt their favorite recipes to substitute spelt for wheat. Nautilus 2007 Book Award Finalist   A “go-to” cooking and baking guide, this reference demonstrates how to use whole-grain spelt in all its forms. Containing more than 200 recipes―all keyed by blood-type diet notations―in an easy-to-follow, 1-2-3 format, the cookbook provides guidelines and illustrations for the creation of a wide range of dishes, including bagels, biscuits, bread, calzones, pizza, and waffles. Beginning with an introduction to the ancient grain, the text examines spelt's heritage, composition, nutritional benefits, and appeal for those suffering from diabetes, food allergies, gluten intolerance, and other food sensitivities. A “Knead to Know” section presents tips on techniques for cooking and baking with spelt, such as how to measure and “fluff” the flour, gauge rising times and consistency of the dough, and test for readiness. Using the handy conversion tables, readers will also learn how to adapt their favorite recipes to substitute spelt for wheat. Review "Fabulous introduction to the flowing grass. Recommended for every public and academic library with a cookbook or nutrition collection."  —Library Journal "I would recommend this book to anyone seeking to improve his or her health without the strictures of a diet. . . . Lively, enjoyable and loaded with useful information, this book makes cooking with spelt a pleasure."  —Dr. Suzanne Bentz, physician and nutrition expert About the Author Marsha Cosentino, MA, is a field archaeologist and researcher. She became fascinated with heirloom grains, and spelt in particular, during field excavations of ancient hearth ruins. She lives in Winlock, Washington.

Payment & Security

American Express Apple Pay Diners Club Discover Google Pay Mastercard PayPal Shop Pay Visa

Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.

Estimate shipping

You may also like