GREENS AND GRAINS (HB)

Grains and seeds offer a wonderful foundation for cooking in the ‘green kitchen’. This book covers common grains such as like wheat, spelt, oats and rye; ancient varieties like emmer, einkorn and kamut; buckwheat, millet, amaranth and quinoa; and various kinds of rice. The recipes include salads, soups, pasta, pan and oven dishes, cakes and cookies, sweets and snacks and many of them use ingredients you already have in your kitchen or can easily find, so you can start cooking or baking right away. Some recipes include suggestions for replacement dairy-free ingredients.