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The Whole Grain Cookbook
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The Whole Grain Cookbook

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Grain truly is the staff of life - tasty, versatile and highly nutritious. This is more than just a recipe book. It's also a history and reference book for grains.
  • 300+ recipes for wheat, barley, corn, oats, rye, spelt, amaranth, millet, quinoa and others
  • Newly expanded 2nd edition
  • A. D. Livingston
  • 7-1/2" x 9-1⁄4", 378 pp.
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THE WHOLE GRAIN COOKBOOK DESCRIPTION
Contents:
Introduction
Part One: New World Grains
1. Amaranth
2. Quinoa
3. Corn or Maize
Part Two: Grains of Gluten
4. Wheat
5. Spelt
6. QK-77
7. Triticale
8. Rye
Part Three: Other World Grains
9. Oats
10. Rice
11. Barley
12. Millet
13. Teff
14. Sorghum, Fonio, and Other Third Millennium Grains
Part Four: Other Breadstuff
15. Buckwheat
16. Chickpeas
17. Beans and Peas
18. Seeds
19. Nuts
20. Wild Grist
Part Five: Mixing and Grinding Seeds and Grains
21. Ezekiel Mixes
22. Grinding Your Own
Index

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