Cook Ing Grains and Pasta
Featured Items
Pimp My Noodles: Turn Instant Noodles and Ramen Into Fabulous Feasts
Pimp My Noodles
Turn Instant Noodles and Ramen Into Fabulous Feasts
Hardcover      ISBN: 1784881236

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

The New Whole Grains Cookbook: Terrific Recipes Using Faro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains
The New Whole Grains Cookbook
Terrific Recipes Using Faro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains
Paperback      ISBN: 081185647x

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.

The Freekeh Cookbook: Healthy, Delicious, Easy-To-Prepare Meals with America's Hottest Grain
The Freekeh Cookbook
Healthy, Delicious, Easy-To-Prepare Meals with America's Hottest Grain
Hardcover      ISBN: 162873616x

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.
Chia, Quinoa, Kale, Oh My!: Recipes for 40+ Delicious, Super-Nutritious, Superfoods
Chia, Quinoa, Kale, Oh My!
Recipes for 40+ Delicious, Super-Nutritious, Superfoods
1st Edition    Paperback      ISBN: 1581572743

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.

Pimp My Rice: Spice It Up, Dress It Up, Serve It Up
Pimp My Rice
Spice It Up, Dress It Up, Serve It Up
Hardcover      ISBN: 1848992785

Rice recipes to spice up your kitchen Across continents, rice is the dramatic centrepiece of the table and at the heart of life. In Pimp My Rice, Nisha Katona shares recipes from her home kitchen and around the globe, from Pimped Rice Piri Piri to Beefed-Up Bibimbap and even Black Rice & Coconut Sorbet. Showcasing a rainbow of types and explaining how to cook them perfectly every time, Nisha takes the fear out of the world's greatest cereal killer.

Nisha Katona is a rice evangelist. Why? It does not need peeling, it does not need soaking, it likes to be left to cook without a watchful gaze. It is eternally long life, waiting long in dark cupboards, bidden to warm musky life when fridges are empty and potatoes are sullenly sprouting. Far from being an understudy, rice is the most virile, muscular weapons of mass construction in the busy working kitchen.

Nisha, who runs a fantastically popular Curry Clinic on Twitter, is on a mission to demystify rice and to show the enormous breadth of rice recipes that can be created simply and quickly. As a second generation Indian, she shows how to marry different cuisines together, to create vibrant, exciting dishes. In other words, this is a book of pimped-up rice recipes.
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

Greens + Grains: Recipes for Deliciously Healthful Meals
Greens + Grains
Recipes for Deliciously Healthful Meals
Paperback      ISBN: 1452131597

People are eating more greens and grains and feeling virtuous about the abundant vitamins and minerals and invaluable protein and fiber. Best of all, these foods are utterly delicious The 45 creative recipes in this book combine greens and grains in dishes for all meal occasions that burst with flavor, color, and lusciousness. These flexible recipes not only make weeknight dinners, many requiring only one pot, but also provide a comprehensive reference of cooking methods for dozens of grains, from quinoa to rye berries. More than 30 mouthwatering photographs convey the beauty of grains and "hot" greens, such as kale, chard, spinach, escarole, nettles, and collards. This is an indispensable book for the health-conscious home cook.

Wild Rice: An Essential Guide to Cooking, History, and Harvesting
Wild Rice
An Essential Guide to Cooking, History, and Harvesting
Paperback      ISBN: 1629145564

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.
Chia: The Complete Guide to the Ultimate Superfood
Chia
The Complete Guide to the Ultimate Superfood
1st Edition    Paperback      ISBN: 1402799438
For people trying to lose weight and enhance well-being, it's a little miracle: chia, a tiny seed that the Aztecs used for centuries as a super food, provides a complete source of dietary protein with more omega-3 fatty acids than salmon and more fiber--but fewer carbs--than rice, grains, and corn. In fact, chia is a gluten-free natural appetite suppressant that helps regenerate muscle, sustain energy, and balance blood sugar. This definitive work covers the history and benefits of chia, and features a comprehensive daily strategy for weight loss, plus delicious recipes!
 
Grain Bowls: Bulgur Wheat, Quinoa, Barley, Rice, Spelt and More
Grain Bowls
Bulgur Wheat, Quinoa, Barley, Rice, Spelt and More
Paperback      ISBN: 1784880485
Master the techniques of making your perfect grain bowl

Ancient grains are making their way back into the modern-day diet, which is great news for health-inspired home cooks. They have always been around, but now you can find bulgur wheat, freekeh, buckwheat, quinoas, rices, barley, farro, kamut, wheatberries, and spelt at your local market.

Here are recipes for every appetite, including lighter fare such as salads, filling vegetarian (even vegan) meals, as well as heartier bowls with meat and seafood. There are one-pot recipes such as stews and risottos, as well as classic assembled grain bowls topped with dressings and sauces. All of them can be prepared in advance for quick, healthy weekday meals that are far from boring.

Many of the dishes use gluten-free grains, such as buckwheat and rice. And grain bowl additions, such as fruits, vegetables and proteins are so adaptable that it is easy to eliminate or add items based on any fussy eaters in the family.