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Grains As Mains - Modern Recipes using Ancient Grains

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Grains As Mains - Modern Recipes using Ancient Grains

Dorling Kindersley

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Modern recipes, ancient grains

Curious about quinoa? Fascinated by freekeh? Tempted by teff?

These ancient grains, first cooked thousands of years ago, are back on the menu. These grains are great for our health, nutritious, protein-rich and deliciously textured. With over 150 fresh and exciting recipes, many of which are gluten free, Grains as Mains is a compendium of recipes for tasty, versatile and healthy grains.

These recipes in this comprehensive cookbook are beautifully presented in a clear, concise style, with full-colour photos and step-by-step preparation techniques, from familiar favourites like quinoa and polenta to unexpected delights such as teff and freekeh.

With over 150 easy healthy recipes where grains are the star ingredient, from soaked buckwheat pancakes and cherry almond sauce, to Italian tomato and vegetable barley risotto, there is plenty of experimenting to do to rediscover these delicious grains.

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