The Spelt Cookbook
Cooking with Nature's Grain for Life
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- $5.99
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- $5.99
Publisher Description
The story of spelt goes back over 9,000 years, but only recently has this marvelous little grain’s unique nutlike taste been rediscovered. Spelt makes the perfect ingredient for breads, cakes, cereals, side dishes—and it is a gluten-free, nutrient-rich alternative to wheat.
In The Spelt Cookbook, Helga Hughes shares an exciting collection of over 175 easy-to-prepare recipes that marry the rich taste of golden spelt with a variety of fresh and flavorful ingredients, including Old-World Buttermilk Waffles, White Bean Chili with Elbows, and Hazelnut Granola.
Whether you are looking for a wheat alternative, or simply want to mix up your mealtime routine, The Spelt Cookbook is the only guide you’ll need to the delicious world of spelt cookery.
PUBLISHERS WEEKLY
Spelt burgers, spelt dumplings and spelt coffee are among the surprises in The Spelt Cookbook: Cooking with Nature's Grain for Life, an October title from Avery Publishing. Author Helga Hughes, a health and food writer, explains why this flavorful, little-known grain fell out of favor during the Industrial Revolution and offers 175 recipes to promote its acceptance as a foodstuff full of nutrition and nut-like taste. ( paper, 198p ) Linda West Eckhardt and Diana Collingwood Butts, the authors of Bread in Half the Time, strike again with new ways to achieve time-honored ends. In Rustic European Breads from Your Bread Machine, coming from Doubleday in September, they teach how to make 100 or so hearty kinds of bread using a bread machine's dough cycle, shaping by hand and baking in a home oven. Dark breads, wheat breads, flatbreads, bagels, baguettes and more. Mail order sources are included. ($25 336p )
