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Go Barley: Modern Recipes for an Ancient Grain

Pat Inglis, Linda Whitworth




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 | #320551 in Books |  2014-04-15 | Original language:English | PDF # 1 |  8.90 x1.00 x7.50l,1.60 | File type: PDF | 264 pages

||1 of 1 people found the following review helpful.| Delicious and reliable recipes|By avidbaker|I've now made four of the recipes in this book, and everything has been delicious. After providing some history about this ancient grain, the authors provide barley-based recipes for soups, salads, main dishes, side dishes, quick breads, and desserts. I have made the bison barley soup, barley sunflower seed crackers, barley dried fr| |
Go Barley named Best Historical Recipes Book for Canada–English by the Gourmand World Cookbook Awards.||Go Barley appears on Quill & Quire Magazine's Trade Paper NonFiction Bestsellers list.||Go Barley appears on Quill & Quire Magazine's Canadian Top 20

Delicious and easy to use, barley is the newest superfood with tremendous health benefits and the power to turn favorite dishes into nutritional powerhouses. High in fiber, this ancient grain has been proven help you feel fuller longer and is also a source of many essential vitamins and minerals, including B vitamins, folate, iron, calcium, potassium, phosphorus, magnesium, manganese, zinc, and selenium. Barley has a wonderful nutty flavor and adds great texture to ...

You easily download any file type for your device.Go Barley: Modern Recipes for an Ancient Grain   |  Pat Inglis, Linda Whitworth. A good, fresh read, highly recommended.

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