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Super Grains

Techniques and Recipes Using Grains from Amaranth to Quinoa

ISBN: 9781845436803 (PB - E)

Cooking with Super Grains is a stylish guide to the nutritional benefits of different grains, with culinary advice, recipe ideas, complementary flavor combinations and inventive ways to cook with these often overlooked ingredients. Eat healthily by eating well. Learn how certain spices can deepen and enhance the flavors of different grains. Be inspired by clever combinations of ingredients and make grains the centerpiece of your meal. 'Super' grains are loosely defined as being less refined and therefore more pure than those treated with pesticides, fertilisers, irrigation and other forms of modern farming. They include quinoa, millet, buckwheat, spelt, wild rice and many other nutritious staples. Experiment with healthy risottos, muffins and burgers made from grains. Feast on a guilt-free split pea stew, richly flavored with Ethiopian spices. Grains are used in cuisines around the world and learning how to cook with these staples is a great introduction to exciting new dishes and flavours. Recipes cover breakfasts, lunches, mains, salads, sides and desserts and come with top tips for making meals more filling while reducing your calorie and carb intake. Cooking With Super Grains is aimed at anyone looking to eat a healthy and balanced diet based on nutritious foods.

Joanna Farrow is a food writer and stylist with 30 years experience in publishing. Joanna initially honed her skills on cookery magazines and has since authored over 40 cookbooks. She works as a food stylist and recipe developer and particularly enjoys developing new and exciting recipes. In her free time Joanna enjoys travelling and seeking out unfamiliar dishes to inspire her recipe writing.

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