An encyclopedic guide to cooking with grains - now available in paperback
Move over, rice and oats: freekeh, amaranth and farro are here - and Molly Brown is here to help you choose, prepare and cook the numerous new wholegrains, cereals, seeds, legumes and pulses now available at supermarkets everywhere.
Grains, Seeds & Legumes provides an in-depth catalogue to the world of these edible grains, including step-by-step directions to deal with even the most esoteric staple. The delicious, healthy and diverse recipes cater to gluten-free diets and offer hundreds of ways to incorporate ancient and whole grains into your everyday eating.
With gorgeous colour photography and pages full of delicious recipes - from Sunday breakfasts (Oat, ricotta and berry pancakes with thyme honey) to morning tea (Apple, sour cream and cinnamon crunch muffins), healthy salads (Mango, asparagus and wild rice salad) to heartier fare (Cassoulet) - you're sure to find something to satisfy any appetite.