Grain Crops
Grains As Mains
Grains As Mains
Hardcover      ISBN: 1465431802

Ancient grains like quinoa, barley, spelt, and wheat berries are called "super foods" for good reason -- they're packed with nutrition, and they're so versatile that they taste great in a variety of recipes. But what happens when you're stuck in a grain rut, always preparing grains the same way? Get inspired with Grains as Mains, the modern cook's answer to how to introduce healthy ingredients and delicious grains to the family table.

Step-by-step illustrations, beautiful photography, and helpful tips show exactly how to make each dish, bringing out the gorgeous texture and outstanding, unique taste of each grain. You'll find quinoa recipes, faro recipes, and gluten-free recipes. You'll learn to make polenta and how to cook millet. We've gathered the very best easy, healthy recipes that will show you how to incorporate super-food grains into your cooking, and meals have tips for either adding protein or making a grain dish vegetarian. Plus, recipes suggest grain substitutions to make the entire book friendly no matter if you're cooking for food allergies, celiac disease, gluten-intolerance, or vegetarians. Even adventurous cooks will find flavorful, inspiring recipes they haven't seen before in Grains as Mains

The Whole Grain Promise: More Than 100 Recipes to Jumpstart a Healthier Diet
The Whole Grain Promise
More Than 100 Recipes to Jumpstart a Healthier Diet
Paperback      ISBN: 0762456620
From quinoa to bulgar and millet to kasha, whole grains are an easy and tasty part of every balanced meal

In The Whole Grain Promise, Robin Asbell shares quick and easy whole grain recipes that will entice the pickiest eater and appeal to the whole family. Whether you want to improve your health or try something new for dinner, whole grains are the perfect place to start.

Beginning with the basics, Robin takes you through the major types of grains, their health benefits, and how best to cook them. But the real meat of the book contains more than 100 mouthwatering recipes that will encourage everyone to embrace the whole grain diet.

  • Baked Pumpkin Spice Scotch Oat
  • Zesty Kale and Tomato Caesar Salad
  • Creamy Millet Corn Chowder with Chipotle
  • Blueberry Blue Corn Upside Down Cake
The Whole Grain Promise will tempt your family with food that's not only healthy, but delicious for everyday meals

Grain of Truth: Why Eating Wheat Can Improve Your Health
Grain of Truth
Why Eating Wheat Can Improve Your Health
Paperback      ISBN: 1101982918
A Pollan-esque look at the truth about wheat, with surprising insights on the advantages of eating the world's most contested grain

You owe it to your mind and body to step away from the gluten-free frenzy long enough to do what's best for your own personal health. Once you separate fad from fact you'll quickly discover the answer: whole grains, including wheat. Most recently, a Harvard School of Public Health long-term study that followed 117, 500 men and women over a 25-year span revealed that people who eat a whole grain-rich diet lower their risk of cardiovascular disease by 20 percent, and increase their lifespan at least 6 percent. No other food produces similar results.

As for the gluten found in wheat, rye and barley--at most six out of a hundred of us have any real problem with it, and less than one percent of us, with celiac disease, cannot tolerate it in any form. So why has wheat become the new asbestos? Why are the shelves of every grocery store and supermarket in America heaped high with gluten-free products? That's what Stephen Yafa sets out to discover in Grain of Truth--a book drawn in part from personal experience that is as entertaining as it is informative.

After hundreds of interviews with food scientists, gluten-sensitive individuals, bakers, nutritionists, gastroenterologists and others, he finds that indeed there is indeed a culprit. But it's not wheat. It's not gluten. It's the way that grain is milled and processed by large industrial manufacturers and bakeries. That discovery spurs him to search out growers, millers and bakers who deliver whole wheat to us the way it was meant to be: naturally fermented, with all parts, bran, germ, and white endosperm intact. Yafa finds a thriving local grain movement gaining strength across the country, much as the organic movement did a few decades back. And as he apprentices with local artisan bakers and make his own sourdough breads at home he learns something that few of us know: naturally fermented over two days, as opposed to four hours in commercial bakeries, whole wheat is easily digested by the vast majority of us, including many who consider themselves gluten-sensitive. The long fermentation processing method breaks down these bulky gluten proteins into tiny fragments while slowing the conversion rate of starch to sugar in our bloodstream.

Along the way Grain of Truth challenges many common myths. Yafa shows us the science that proves a gluten-free diet doesn't lead to weight loss and that it isn't healthier in any way. He counters common assumptions that modern wheat has been genetically manipulated to contain more gluten, and he point out that despite much web chatter to the contrary, there is no GMO wheat.

Those are only some of the reasons that Grain of Truth offers a badly needed fact-based response to anti-wheat hysteria. It also offers an ingredient in short supply these days--common sense, measured out with just enough savvy and substance to make you reconsider what's best for you--and to help you find a healthy answer in real, delicious food.

For readers of Salt Sugar Fat and The Omnivore's Dilemma, Grain of Truth smoothly blends science, history, biology, economics, and nutrition to give us back our daily bread.
Achieving Sustainable Cultivation of Rice Volume 1: Breeding for Higher Yield and Quality
Achieving Sustainable Cultivation of Rice Volume 1
Breeding for Higher Yield and Quality
Hardcover      ISBN: 178676024x

Rice is one of the most important foods in the world. As the demand for rice continues to increase, there is an urgent need to increase yields in the face of such challenges as climate change, threats from pests and diseases and the need to make cultivation more resource-efficient and sustainable.

Drawing on an international range of expertise, this collection focuses on ways of improving the cultivation of rice at each step in the value chain, from breeding to post-harvest storage. Volume 1 reviews research in physiology and breeding and its application to produce varieties with improved traits such as higher yields. It then goes on to discuss nutritional and other aspects of rice quality and the ways these can be enhanced.

Achieving sustainable cultivation of rice Volume 1: Breeding for higher quality and yield will be a standard reference for rice scientists in universities, government and other research centres and companies involved in rice cultivation. It is accompanied by Volume 2 which reviews improvements in cultivation techniques, pest and disease management.

Achieving Sustainable Cultivation of Rice Volume 2: Cultivation, Pest and Disease Management
Achieving Sustainable Cultivation of Rice Volume 2
Cultivation, Pest and Disease Management
Hardcover      ISBN: 1786760282

Rice is one of the most important foods in the world. As the demand for rice continues to increase, there is an urgent need to increase yields in the face of such challenges as climate change, threats from pests and diseases and the need to make cultivation more resource-efficient and sustainable.

Drawing on an international range of expertise, this collection focuses on ways of improving the cultivation of rice at each step in the value chain, from breeding to post-harvest storage. Volume 2 reviews research in improving cultivation in such areas as irrigation and nutrition as well as developments in disease and pest management.

Achieving sustainable cultivation of rice Volume 2: Cultivation, pest and disease management will be a standard reference for rice scientists in universities, government and other research centres and companies involved in rice cultivation. It is accompanied by Volume 1 which reviews research in breeding, nutritional and other aspects of rice quality.

Achieving Sustainable Cultivation of Wheat Volume 1: Breeding, Quality Traits, Pests and Diseases
Achieving Sustainable Cultivation of Wheat Volume 1
Breeding, Quality Traits, Pests and Diseases
Hardcover      ISBN: 1786760169

Wheat is the most widely cultivated cereal in the world and a staple food for around 3 billion people. It has been estimated that demand for wheat could increase by up to 60% by 2050. There is an urgent need to increase yields in the face of such challenges as climate change, threats from pests and diseases and the need to make cultivation more resource-efficient and sustainable.

Drawing on an international range of expertise, this collection focuses on ways of improving the cultivation of wheat at each step in the value chain, from breeding to post-harvest storage. Volume 1 reviews research in wheat breeding and quality traits as well as diseases and pests and their management. Chapters in Part 1 review advances in understanding of wheat physiology and genetics and how this has informed developments in breeding, including developing varieties with desirable traits such as drought tolerance. Part 2 discusses aspects of nutritional and processing quality. Chapters in Part 3 cover research on key wheat diseases and their control as well as the management of insect pests and weeds.

Achieving sustainable cultivation of wheat Volume 1: Breeding, quality traits, pests and diseases will be a standard reference for cereal scientists in universities, government and other research centres and companies involved in wheat cultivation. It is accompanied by Volume 2 which reviews improvements in cultivation techniques.

Achieving Sustainable Cultivation of Wheat Volume 2: Cultivation Techniques
Achieving Sustainable Cultivation of Wheat Volume 2
Cultivation Techniques
Hardcover      ISBN: 1786760207

Wheat is the most widely cultivated cereal in the world and a staple food for around 3 billion people. It has been estimated that demand for wheat could increase by up to 560% by 2050. There is an urgent need to increase yields in the face of such challenges as climate change, threats from pests and diseases and the need to make cultivation more resource-efficient and sustainable.

Drawing on an international range of expertise, this collection focuses on ways of improving the cultivation of wheat at each step in the value chain, from breeding to post-harvest storage. Volume 1 reviews research in improving cultivation techniques. Chapters in Part 1 review topics such as variety selection, seed and root growth, water and nutrient management. Part 2 goes on to discuss broader issues such as sustainable intensification and organic cultivation. The final part of the collection covers ways of improving wheat cultivation in the developing world.

Achieving sustainable cultivation of wheat Volume 2: Cultivation techniques will be a standard reference for cereal scientists in universities, government and other research centres and companies involved in wheat cultivation. It is accompanied by Volume 1 which reviews breeding, quality traits, pests and diseases.

Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More
Ancient Grains for Modern Meals
Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More
Hardcover      ISBN: 1580083544
In this inspired and highly personal book, Maria Speck draws on food traditions from across the Mediterranean and northern Europe to reveal how versatile, satisfying, flavorful, and sophisticated whole grains can be.

Food writer Maria Speck's passion for propelling Old World staples such as farro, barley, polenta, and wheat berries to the forefront of new American cooking is beautifully presented in Ancient Grains for Modern Meals. Rustic but elegant dishes--Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat Berries in Red Wine Sauce, and Purple Rice Pudding with Rose Water Dates--are sure to please discerning palates and become favorites in any whole grain repertoire.

Food lovers and health-conscious home chefs alike learn how to integrate whole grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower varieties such as spelt and Kamut. The stunning flavors and lively textures of whole grains are enhanced with natural ingredients such as butter, cream, and prosciutto--in moderation--to create lush Mediterranean-inspired recipes. Maria's approachable style and generous spirit make this collection of time-honored, updated classics a treasury for today's cooks.

The Art of Baking Bread: What You Really Need to Know to Make Great Bread
The Art of Baking Bread
What You Really Need to Know to Make Great Bread
Paperback      ISBN: 1632204770

Sidestep years of unwarranted trial and error and learn to bake like a professional without having to go to school, read book after book, or spend countless hours scouring the internet searching for answers to your most pressing questions. With over 230 color photographs, more than 150 detailed step-by-step instructions covering basic to advanced techniques, and over 200 tips and sidebars filled with invaluable information and troubleshooting advice, along with comprehensive, yet practical, explanations of ingredients, equipment, and the entire bread-baking process, The Art Of Baking Bread: What You Really Need to Know to Make Great Bread will teach you to work, move, think, anticipate, smell, feel, and, ultimately, taste like a professional artisan baker.

The Art Of Baking Bread accomplishes what no other book does--teaching you what the professionals know but don't tell you--and does so in a way that anyone can understand. In the end, you'll possess exceptional know-how and confidence, as well as a precise, easy to understand blueprint for creating baguettes, ciabatta, focaccia, brioche, challah, sourdough, and virtually any other variety that will make your bread the envy of every baker around--professional or otherwise.

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Bread-Making Quality of Wheat: A Century of Breeding in Europe
Bread-Making Quality of Wheat
A Century of Breeding in Europe
Hardcover      ISBN: 0792363833

Wheat has a long history of serving as an important food crop to mankind. Especially in the Northern Hemisphere, it has been appreciated as a major source of energy through its carbohydrates, and in more recent times for its supply of valuable proteins. This combination of carbohydrates and proteins gives wheat its unique properties for making breads of different kinds of tastes. During the course of history, the quality of wheat has improved stead- ily, undoubtedly for a long time by accident, and for reasons little under- stood. Over the last 150 years our knowledge has increased on farming and crop husbandry, on bringing about improvements through goal-oriented plant breeding, and on milling and baking technology, leading to the standards that we enjoy today. This process will certainly continue as our knowledge of the genetic reservoir of wheat species increases. The European Cereal Atlas Foundation (ECAF) maintains the aim of in- creasing and disseminating knowledge about cereal crops. Within that scope ECAF has decided to publish a book on the history of bread wheat in Europe, the development of associated bread-making technology, and the breeding of bread wheats during the twentieth century. As ECAF is a Dutch foundation, its Board is particularly pleased to have found three Dutch scientists willing to contribute to this volume. Two of them have served wheat science in the Netherlands for their entire scientific careers, spanning a period starting around 1955 and lasting for several decades of very productive wheat science development.