The Einkorn Cookbook

The Einkorn Cookbook Author Shanna Mallon
ISBN-10 9781592336425
Year 2014-12-01
Pages 176
Language en
Publisher Fair Winds Press (MA)
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At head of title: Delicious flavor, nutrient-rich, easy to digest, non-hybridized.

Einkorn

Einkorn Author Carla Bartolucci
ISBN-10 9780804186483
Year 2015-08-04
Pages 240
Language en
Publisher Clarkson Potter
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Discover the ancient grain with tremendous flavor that is a true gift for many who suffer from gluten sensitivity. The only wheat in existence that has never been hybridized or modified, einkorn grew thousands of years ago in the Fertile Crescent. Carla Bartolucci came across it when searching for an alternative grain for her daughter Giulia, who was diagnosed with gluten sensitivity in 2008. Einkorn has remained unaltered for thousands of years, which allows many, including Giulia—who suffered from mood swings, asthma, and digestive problems—to eat wheat without symptoms. Amazed by her daughter’s health transformation, Carla became a champion of this little-known, nutrient-packed grain. Einkorn shares 100 delicious recipes for working with the grain and its flour in a wide variety of flavorful dishes, such as Yogurt Blueberry Muffins, Spinach Lasagna Bolognese, Neapolitan Pizza Margherita, and Soft & Chewy Ginger Cookies—as well as sourdough and yeasted breads like Classic French Boule and buttery Sweet Potato Rolls. This book also explores einkorn’s history, unique genetics, and superior nutrient content, while sharing Carla’s tips for using it to its full baking and cooking potential. With eighty-five beautiful color photographs, Einkorn will introduce home cooks to a delicious ancient grain that can transform the way they eat for the better by adding more nutrition and flavor to the foods they love.

Restoring Heritage Grains

Restoring Heritage Grains Author Eli Rogosa
ISBN-10 9781603586702
Year 2016-05
Pages 272
Language en
Publisher Chelsea Green Publishing
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Including recipes for baking with Einkorn Wheat has long been one of the world's most widely consumed and cultivated grains, yet it has been transformed over the course of the past fifty to one hundred years. Once considered as iconic "amber waves of grain" and as an essential staple crop for making "our daily bread" or "staff of life," today we are just as apt to hear about the ill effects of consuming it. Witness the increased incidence of gluten intolerance or "wheat belly." What has changed, in large part, is the way in which we grow our wheat and the modern varieties that have made possible enormous harvests, but at a very steep cost. Large industrial farming, dependent on monocultures and the heavy use of fertilizers and herbicides, can have deleterious effects, not only on our own health, but that of our land, water, and environment as a whole. Fortunately, heritage "landrace" wheats--crops that have been selected over generations to be well adapted to their local environments--do not need bio-chemical interventions to grow well and yield bountifully. Yet these robust and diverse wheats that nourished our ancestors for countless generations are nearly extinct today. In Restoring Heritage Grains, author Eli Rogosa, of the Heritage Grain Conservancy, invites readers to pore over a menagerie of "forgotten" grains: diverse, landrace wheat varieties such as emmer, a strain domesticated in the Fertile Crescent that is perfect for pasta and flatbreads; mirabil, or the "miracle wheat"; durum, a high-protein, low-gluten variety; and Indian wheat, also known as shot, a rare species that is drought-tolerant and high in protein. These and the many other heritage grains Rogosa exhibits each have a lineage intertwined with that of the human species, and can and should be grown once again. Combining the history of grain growing and society, in-depth practical advice on landrace wheat husbandry, wheat folktales and mythology, and recipes for flours, breads, and beers, Restoring Heritage Grains invites readers to explore a rich history that has only recently been overshadowed by modern industrial wheat. In the end, organically grown, diverse wheat may well be one the best solutions to hunger, one that will be needed to feed the world's growing population in the decades to come.

The Homemade Flour Cookbook

The Homemade Flour Cookbook Author Erin Alderson
ISBN-10 9781592336005
Year 2014-06-01
Pages 224
Language en
Publisher Fair Winds Press (MA)
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Flour is the new DIY ingredient in the kitchen. Home-ground flour is fresher, nutrient-dense and safer from cross-contamination and allergy-provoking preservatives. It also offers a wide variety of new flavours and options, from different grains to legumes, nuts and seeds. Moreover, grinding flour at home is surprisingly easy, versatile and inexpensive. Author Erin Alderson explores the different ways to make flour using electric and non-electric grinders, food processors and even coffee grinders, and uses her fresh flour in 100 delicious recipes. Try out great grain recipes such as Cheddar Rosemary Spelt Scones, Zucchini and Corn Empanadas, and Black Pepper Pasta with Goat Cheese and Pesto. The dozens of gluten-free recipes include Cheddar Jalapeno Quesadillas with Quinoa Tortillas and Buckwheat Dutch Baby with Maple Raspberries.

Cooking with Ancient Grains

Cooking with Ancient Grains Author Maria Baez Kijac
ISBN-10 9781440579578
Year 2014-08-18
Pages 176
Language en
Publisher Adams Media
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Ancient grains made modern and delicious! Rich in fiber and antioxidants, ancient grains like quinoa, chia, amaranth, and kaniwa are known for their nutritional value. In Cooking with Ancient Grains, you'll discover just how wholesome and tasty these grains are with 75 recipes by award-winning author Maria Baez Kijac. From breakfast and dinner to snacks and desserts, each delicious dish not only provides important nutrients and proteins, but also keeps you feeling full throughout the day. Best of all, you'll never feel trapped in the kitchen with these simple recipes, such as: Palachinkes with Amaranth Flour Dates Stuffed with Gorgonzola, Walnuts, and Kaniwa Quinoa, Black Rice, and Smoked Salmon Salad Mushroom and Watercress Soup with Amaranth Quinoa Macaroni and Broccoli Gratinee Mango Parfait with Chia Seeds Complete with step-by-step instructions and beautiful photographs, Cooking with Ancient Grains will help you harness all of the goodness that quinoa, amaranth, chia, and kaniwa have to offer.

Top 100 Food Plants

Top 100 Food Plants Author Ernest Small
ISBN-10 9780660198583
Year 2009-01-01
Pages 636
Language en
Publisher NRC Research Press
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Reviews scientific and technological information about the world's major food plants and their culinary uses. This title features a chapter that discusses nutritional and other fundamental scientific aspects of plant foods. It covers various categories of food plants such as cereals, oilseeds, fruits, nuts, vegetables, legumes, herbs, and spices.

Antioxidant Properties of Spices Herbs and Other Sources

Antioxidant Properties of Spices  Herbs and Other Sources Author Denys J. Charles
ISBN-10 9781461443100
Year 2012-11-27
Pages 612
Language en
Publisher Springer Science & Business Media
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The scientific world and modern society today is experiencing the dawning of an era of herbal medicine. Extensive research has shown that aromatic plants are important anti-inflammatory, antioxidant, anti aging and immune boosting delectable foods, with the magic and miracle to boost our immune system providing us with extended and an improved quality of life. Apart from making bland recipes into welcoming or interesting victories, herbs and spices have stirred the minds of the research community to look deeper into its active components from a functional perspective. It is essential to present the scientific and medicinal aspect of herbs and spices together with the analysis of constituents, its medicinal application, toxicology and its physiological effects. Herbs and spices with high levels of antioxidants are in great demand as they tend to promote health and prevent diseases naturally assuring increased safety and reliability for consumers. Herbs and spices are not only known for taste and flavor, but today research has opened up a new realm in which the antioxidant properties of these aromatic plants provide preservation for foods and health benefits for consumers who look forward to concrete scientific research to guide them further and explore herbal medicine. The aim of this book is to create awareness in society about the reliability of medicinal properties of certain herbs and spices through scientific and scholarly research.

Hybrid

Hybrid Author Noel Kingsbury
ISBN-10 9780226437057
Year 2009-10-15
Pages 464
Language en
Publisher University of Chicago Press
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Disheartened by the shrink-wrapped, Styrofoam-packed state of contemporary supermarket fruits and vegetables, many shoppers hark back to a more innocent time, to visions of succulent red tomatoes plucked straight from the vine, gleaming orange carrots pulled from loamy brown soil, swirling heads of green lettuce basking in the sun. With Hybrid, Noel Kingsbury reveals that even those imaginary perfect foods are themselves far from anything that could properly be called natural; rather, they represent the end of a millennia-long history of selective breeding and hybridization. Starting his story at the birth of agriculture, Kingsbury traces the history of human attempts to make plants more reliable, productive, and nutritious—a story that owes as much to accident and error as to innovation and experiment. Drawing on historical and scientific accounts, as well as a rich trove of anecdotes, Kingsbury shows how scientists, amateur breeders, and countless anonymous farmers and gardeners slowly caused the evolutionary pressures of nature to be supplanted by those of human needs—and thus led us from sparse wild grasses to succulent corn cobs, and from mealy, white wild carrots to the juicy vegetables we enjoy today. At the same time, Kingsbury reminds us that contemporary controversies over the Green Revolution and genetically modified crops are not new; plant breeding has always had a political dimension. A powerful reminder of the complicated and ever-evolving relationship between humans and the natural world, Hybrid will give readers a thoughtful new perspective on—and a renewed appreciation of—the cereal crops, vegetables, fruits, and flowers that are central to our way of life.

Wheat Belly

Wheat Belly Author William Davis
ISBN-10 9781609617417
Year 2014-06-03
Pages 304
Language en
Publisher Rodale
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Now includes a sneak peek of Undoctored--the new book from Dr. Davis! A renowned cardiologist explains how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges, and reverse myriad health problems. Every day, over 200 million Americans consume food products made of wheat. As a result, over 100 million of them experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the unattractive stomach bulges that preventive cardiologist William Davis calls "wheat bellies." According to Davis, that excess fat has nothing to do with gluttony, sloth, or too much butter: It's due to the whole grain wraps we eat for lunch. After witnessing over 2,000 patients regain their health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic--and its elimination is key to dramatic weight loss and optimal health. In Wheat Belly, Davis exposes the harmful effects of what is actually a product of genetic tinkering and agribusiness being sold to the American public as "wheat"--and provides readers with a user-friendly, step-by-step plan to navigate a new, wheat-free lifestyle. Informed by cutting-edge science and nutrition, along with case studies from men and women who have experienced life-changing transformations in their health after waving goodbye to wheat, Wheat Belly is an illuminating look at what is truly making Americans sick and an action plan to clear our plates of this seemingly benign ingredient.

Bread Revolution

Bread Revolution Author Peter Reinhart
ISBN-10 9781607746522
Year 2014-10-21
Pages 256
Language en
Publisher Ten Speed Press
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Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier. *Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups.

Healing the Symptoms Known As Autism

Healing the Symptoms Known As Autism Author Kerri Rivera
ISBN-10 0989289001
Year 2013-05-24
Pages 378
Language en
Publisher
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As of May 2013, 93 children previously diagnosed with regressive autism were able to shed their autism diagnosis, their symptoms, and return to an overall state of health and vitality using the protocols revealed in this book. Kerri Rivera has outlined a very complete approach to autism recovery that includes an understanding of the importance of Biofilm theory and protocol. She recommends safe interventions that do no harm, and are helping to confront a growing epidemic. Kerri Rivera's approach includes common sense dietary recommendations, the use of supplements to restore balance to the body and immune system, as well as mild oxidative therapies to address chronic infection and inflammation. She has taken children who were in the throes of autism (meaning chronic illness) to healing. The symptoms being labeled as autism are fading away, the children are talking and socializing, and their ATEC scores prove beyond a shadow of a doubt what their parents are claiming: their children no longer have autism. Kerri Rivera's grasp of a biomedical approach to Autism recovery, paired with her passion for service has allowed families of all socioeconomic backgrounds to have what they might never have otherwise found: a means by which to help their children. This book contains over 120 testimonials from parents (and some of the children themselves) describing their journey and resulting success.

Allergen Management in the Food Industry

Allergen Management in the Food Industry Author Joyce I. Boye
ISBN-10 1118060288
Year 2011-01-14
Pages 624
Language en
Publisher John Wiley & Sons
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This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.

Cooking with Ancient Grains

Cooking with Ancient Grains Author Laura Blake Mcbride
ISBN-10 1484089685
Year 2013-07-03
Pages 436
Language en
Publisher CreateSpace
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With 139, easy-to-follow, bread, snack, dessert and main course recipes, you will find recipes to make low-cost, nutritious meals for yourself and your family right at your finger tips! "Cooking with Ancient Grains" is the product of a lifetime of research and experimentation with organically grown, freshly ground, low-gluten and gluten-free ancient grains. Discover how to increase the nutritional quality and digestibility of your grains while buying in bulk and saving money. Now, you can experiment with simple, time-saving, traditional methods of preparing grains such as soaking, sprouting, fermenting and grinding to make no-knead and sourdough breads. You will also learn why you should use other natural ingredients such as healthy grass-fed meats, cage-free eggs, healthy oils, natural sweeteners and low-sodium salt when preparing food. But, best of all, you can experience the satisfaction of watching your family grow healthy and happy... naturally!!

A History of Food

A History of Food Author Maguelonne Toussaint-Samat
ISBN-10 9781444305142
Year 2009-03-25
Pages 776
Language en
Publisher John Wiley & Sons
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The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this classic history. New expanded edition of a classic book, originally published to great critical acclaim from Raymond Blanc, The New York Times, The Sunday Telegraph, The Independent and more Tells the story of man’s relationship with food from earliest times to the present day Includes a new foreword by acclaimed food writer Betty Fussell, a preface by the author, updated bibliography, and a new chapter bringing the story up to date New edition in jacketed hardback, with c.70 illustrations and a new glossy color plate section "Indispensable, and an endlessly fascinating book. The view is staggering. Not a book to digest at one or several sittings. Savor it instead, one small slice at a time, accompanied by a very fine wine." –New York Times "This book is not only impressive for the knowledge it provides, it is unique in its integration of historical anecdotes and factual data. It is a marvellous reference to a great many topics." –Raymond Blanc "Quirky, encyclopaedic, and hugely entertaining. A delight." –Sunday Telegraph "It's the best book when you are looking for very clear but interesting stories. Everything is cross-referenced to an extraordinary degree, which is great because the information given is so complex and interweaving." –The Independent "A History of Food is a monumental work, a prodigious feat of careful scholarship, patient research and attention to detail. Full of astonishing but insufficiently known facts." –Times Higher Education Supplement