Supergrains
Wheat - Farro - Spelt - Kamut - Amaranth - Buckwheat - Barley - Corn - Wild Rice - Millet - Teff - Sorghum - Chia - Oats - Rice - Rye - Triticale - Quinoa
Published on 6. October 2014
Book
Hardback
192 pages
978-0-600-62992-4 (ISBN)
Description
She's produced a wonderful set of recipes, bringing imagination and sparkle to the basic ingredients . . . a wonderful book - The Guardian
The recipes are unbelievably romantic - The Telegraph
Excellent - Time Out
Eating more of the right kinds of grains is an easy way to better health. Whole grains are packed with nutrients including protein, antioxidants, B-vitamins, fibre and trace minerals. A diet rich in these grains reduces the risk of heart disease, type 2 diabetes, obesity and some forms of cancer.
Grains are also one of the most tasty, versatile and nutritious food sources available - a delight to eat, easy to cook and very economical. Supergrains explores grains from all over the world, provides an in-depth look at their culinary uses and nutritional benefits and features over 150 recipes so that you can easily incorporate more of these superfoods into your diet - from breakfast through to dinner and warming bedtime drinks.
The recipes are unbelievably romantic - The Telegraph
Excellent - Time Out
Eating more of the right kinds of grains is an easy way to better health. Whole grains are packed with nutrients including protein, antioxidants, B-vitamins, fibre and trace minerals. A diet rich in these grains reduces the risk of heart disease, type 2 diabetes, obesity and some forms of cancer.
Grains are also one of the most tasty, versatile and nutritious food sources available - a delight to eat, easy to cook and very economical. Supergrains explores grains from all over the world, provides an in-depth look at their culinary uses and nutritional benefits and features over 150 recipes so that you can easily incorporate more of these superfoods into your diet - from breakfast through to dinner and warming bedtime drinks.
Reviews / Votes
Excellent * Time Out * She's produced a wonderful set of recipes, bringing imagination and sparkle to the basic ingredients . . . a wonderful book. * The Guardian * Jenni Muir describes the fascinating and long history of each of the grains, as well as their culinary properties ... the recipes are unbelievably romantic. -- Catriona Howatson * The Telegraph *More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Octopus Publishing Group
Illustrations
Approx. 50 colour photographs
Dimensions
Height: 253 mm
Width: 194 mm
Thickness: 24 mm
Weight
954 gr
ISBN-13
978-0-600-62992-4 (9780600629924)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Jenni Muir
Supergrains
Wheat - Farro - Spelt - Kamut - Amaranth - Buckwheat - Barley - Corn - Wild Rice - Millet - Teff - Sorghum - Chia - Oats - Rice - Rye - Triticale - Quinoa
E-Book
10/2014
Hamlyn
€3.99
Available for download
Person
Jenni Muir is a freelance food journalist, critic and consultant working with some of the UK's most esteemed cultural venues. The former editor of Time Out London Eating & Drinking Guide, her work has appeared in a wide range of publications including the Sunday Times, The Independent, Country Living, Marie Claire and BBC Good Food. Jenni has edited books for many esteemed chefs and food writers and her own book A Cook's Guide to Grains was nominated for the Glenfiddich, Andre Simon and World Gourmand Cookbook Awards. Her luxury travel guide The Guest List featured on Richard & Judy's Book Club as one of their top Christmas gift choices. She is based in London and Bath but returns frequently to her native Australia.