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| #795436 in Books | Harpercollins | 1998-12-16 | 1998-12-16 | Original language:English | PDF # 1 | 10.00 x1.04 x8.00l,1.82 | File type: PDF | 416 pages | ||11 of 11 people found the following review helpful.| Recipes too complex, but great info on grains|By Lanahome|This book was a bit of a disappointment in terms of the recipes. I got it because I loved the oat risotto recipe, which I found in a Vegetarian magazine. So I thought the book would be a great addition to my library, especially since I decided to cook with more whole grains. However, I don't really use it for the recip|.com |Rebecca Wood grew up on a family farm near Ogden, Utah. As a college graduate in the '60s, she landed in San Francisco and studied cooking with macrobiotic masters Michio and Aveline Kushi. The Splendid Grain proves that Wood's continuing holistic
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...
You can specify the type of files you want, for your device.The Splendid Grain | Rebecca Wood. I was recommended this book by a dear friend of mine.
