Move over, rice and oats: freekeh, amaranth and farro are here to stay - and Molly Brown's Grains is here to help you choose, prepare and cook the numerous new whole grains, cereals, seeds, legumes and pulses becoming available at health food stores, grocers and supermarkets everywhere.Grains provides an in-depth catalog to the world of these edible grains, including step-by-step directions to deal with even the most esoteric staple. Molly Brown backs this information up with delicious, healthy and diverse recipes catering to gluten-free diets and those wanting to find unique and delicious ways to work ancient and whole grains into your everyday eating. With gorgeous color photography and pages full of delicious recipes - from Sunday breakfasts (oat, ricotta and berry pancakes with thyme honey) to morning tea (apple, sour cream and cinnamon crunch muffins), healthy salads (mango, asparagus and wild rice salad) to heartier fare (cassoulet) - you're sure to find something to satisfy any appetite.
The Ojibwe people call wild rice "mahnomen," the good berry. Wild Rice elaborates on the many elements of that tradition, and brings it forward in fresh, delectable recipes. This comprehensive guide to Zizania palustris tells the story of North America's only native grain, from its emergence in the western Great Lakes area to its use in today's kitchens. The book demystifies the purchasing of wild rice--black or brown, long grain or short grain, lake rice or river rice, US rice or Canadian rice--clarifies cooking options, and proposes wild rice as a fast food (cook a full pound and freeze in small packets).The recipes range from simple soups to gourmet entr es and food for a crowd. Traditionally, wild rice was harvested from canoes and parched in iron kettles over open fires. Although these old ways are still practiced, much of today's wild rice is cultivated in flooded fields--rice paddies--in the Upper Midwest and in California, and is harvested with combines and processed with machinery. The question arises: Which is better-tasting and more nutritious--naturally occurring wild rice or cultivated wild rice? 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.
Grains have always played an important part in a healthy diet, but not everyone knows how to cook with them. Cookbook author Ghillie James not only discusses 21 different grains--heir provenance, nutritional benefit, and how best to cook them--but showcases 120 international recipes that celebrate them. Chapters include Breakfasts, Soups & Starters, Simple Sides & Salads, Substantial Salads, Main Courses, and Desserts & Drinks. Start the day with Breakfast Quinoa with Raisins and Honey, take Maki and California Rolls to work for lunch, bake some Lazy Zucchini & Sundried Tomato Cornbread over the weekend, create a feast of Fragrant Vegetable Biryani for friends, whip up a bulghur wheat Tabbouleh or Fennel Freekeh Pilav for a quick midweek dinner or indulge in a Polenta and Ricotta Berry Torte. Everyone should be eating more of these grains rather than relying on staples like pasta and this book is here to inspire and excite.
From whole wheat, oats, and rice to farro, barley, and quinoa, no grain is left unturned in this compendium of more than 75 healthful recipes. There's a tasty dish for every meal of the day: Quick Skillet Flatbreads made with millet or teff for breakfast, or a hearty dinner entre of lamb and rye berries braised in red wine. Even desserts get the whole-grain touch with such sweets as Chocolate-Chunk Buckwheat Cookies. A source list helps find the more unusual grains and a glossary describes each one in detail. The New Whole Grains Cookbook makes it easy to eat your grains and love them, too.
A superfood is one that goes above and beyond the call of duty--not only are superfoods delicious, but they also pack a powerful nutrient punch. Skip the diet programs, pills, and promises--eating a diet rich in superfoods is the best way to stay healthy, maintain your weight, and fight all kinds of diseases and ailments. Many superfoods are familiar--blueberries, oats, walnuts, and even dark chocolate--but what about the more unusual superfoods, such as acai, farro, and hemp seeds? In this wide-ranging cookbook, author Cassie Johnston features 30 superfoods and more than 100 recipes, including:
- Goji Berry Walnut Scones
- Cheesy Baked Farro and Cauliflower
- Orange-Balsamic-Glazed Beets
- Dark Chocolate and Pistachio Yogurt Parfait
Her style of comfort food and beautiful photography will make a superfood lover out of anyone.
When you want a feast in a flash, noodles are the obvious choice - quick, filling and utterly delicious. Pimp My Noodles shows you how, with just a few extra minutes and ingredients, you can elevate this cupboard staple to a level you never thought possible. With over 50 imaginative noodle upgrades, this book is the ultimate guide to instant gourmet dishes Transport yourself to Italy in minutes with the Cacio e Pepe noodles, impress your friends with the Chicken Ramen with Miso Roasted Brussels Sprouts and Ginger Butter, spice it up with the Sriracha Caramelized Pork Noodle Soup, reinvent a classic with the amazing Ramac and Cheese, or indulge yourself with the ultimate hangover cure, the Ramen Burger. Noodles just got pimped
Freekeh is a tasty, versatile grain that's packed full of fiber and protein. Freekeh was created by accident nearly 2,000 years ago when a Middle Eastern village was attacked and their crop of young green wheat was set ablaze. Most folks would sulk over their misfortune, but the crafty villagers rubbed off the chaff, cooked it up, and the result was freekeh With 8 grams of protein per serving, it is quickly gaining popularity in America as a healthy grain that tastes great and keeps you fuller for longer, aiding in weight loss.This beautifully photographed cookbook showcases dozens of ways to incorporate freekeh into every meal of the day. Recipes include: Almond Cookies with Cocoa Nibs
Cardamom Freekeh Bars
Curried Freekeh Crackers
Freekeh 'n Cheese
Moroccan lamb with Dried Fruits and Nuts
Pistachio Encrusted Shrimp with tamari Frekeh
Raspberry Freekeh Pancakes
Roasted Pumpkin with Chicken Apple Sausage and Kale
Stuffed Heirloom Tomatoes
Tandoor Chicken with Curried Eggplant Freekeh
And More 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.
Even if you haven't landed one of the coveted internships in the kitchen at the American Academy in Rome, you can have a behind-the-scenes tutorial in the way that pastas and sauces are made in its kitchen. The recipes in Pasta are arranged in the same order as the interns are taught to make them, from simple to more complex, and are organized the way Italians think about pasta, not only as fresh or dry but by the base of the sauces (oil, tomato, meat, and vegetable).Even the most sophisticated cooks will be intrigued by chef Christopher Boswell's engaging notes that explain what makes the flavors work together, why and how the sauces work with the pastas, and what makes a dish not only great but unforgettable. He includes simple techniques, small refinements, and easy variations. Among the more than ninety recipes you'll find 'nduja, a soft, spicy sausage spread from Calabria; a sauce that unexpectedly pairs basil and asparagus; delicate and refreshing summer pastas; and hearty and earthy vegetarian dishes. You'll find the go-to dish of southern Italian families, made when no one can agree on what they want to eat; a recipe traditionally made by shepherds that uses three ingredients readily found in most modern kitchens; inventive sauces that are riffs on the classics; and iconic sauces whose success depends on something as simple as when to grind the pepper. The influence of Chez Panisse is everywhere in Pasta (Chef Boswell is an alum and the Rome Sustainable Food Project at the American Academy was founded by Alice Waters). Sauces--and even meatballs--are often lighter than their Italian counterparts. Flavors are bright. Ingredients shine. Each dish tells a unique story.