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- catalog abstract "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.".
- catalog contributor b10239105.
- catalog created "1997.".
- catalog date "1997".
- catalog date "1997.".
- catalog dateCopyrighted "1997.".
- catalog description "Includes bibliographical references and index.".
- catalog description "Native American grains. Wild rice -- Corn -- Mesquite -- Amaranth -- Quinoa -- Native Asian grains. Buckwheat -- Millet -- Rice -- Job's tears -- Native Near Eastern grains. Barley -- Wheat -- Native European grains. Rye -- Oats -- Native African grains. Sorghum -- Tef -- Mail-order sources.".
- catalog description "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.".
- catalog extent "p. cm.".
- catalog identifier "0688097669".
- catalog issued "1997".
- catalog issued "1997.".
- catalog language "eng".
- catalog publisher "New York : William Morrow & Company,".
- catalog subject "641.6/31 20".
- catalog subject "Cooking (Cereals)".
- catalog subject "TX808 .W66 1997".
- catalog tableOfContents "Native American grains. Wild rice -- Corn -- Mesquite -- Amaranth -- Quinoa -- Native Asian grains. Buckwheat -- Millet -- Rice -- Job's tears -- Native Near Eastern grains. Barley -- Wheat -- Native European grains. Rye -- Oats -- Native African grains. Sorghum -- Tef -- Mail-order sources.".
- catalog title "The splendid grain : robust, inspired recipes for grains in combination with vegetables, fish, poultry, meat & fruit / Rebecca Wood.".
- catalog type "text".