Supergrains

Supergrains

Paperback

By (author) Chrissy Freer

$19.26
List price $23.42
You save $4.16 17% off

Free delivery worldwide
Available
Dispatched in 2 business days
When will my order arrive?

  • Publisher: MURDOCH BOOKS
  • Format: Paperback | 224 pages
  • Dimensions: 205mm x 255mm x 20mm | 915g
  • Publication date: 14 March 2013
  • Publication City/Country: Millers Point
  • ISBN 10: 1742669948
  • ISBN 13: 9781742669946
  • Sales rank: 24,688

Product description

What we eat and the impact food has on our health is becoming increasingly important in today's fast-paced society. Supergrains are nutrient dense foods that are gaining worldwide attention for their health benefits and their versatility. This book explores 12 such supergrains - quinoa, amaranth, buckwheat, brown rice, chia seeds, millet, oats, kamut, spelt, barley, farro and freekeh - with information on their history, uses, and unique nutritive and health benefits. With over 100 delicious, easy recipes for everything from banana, honey and walnut bread to lamb biryani with coconut and chilli relish, Supergrains is packed with fresh and approachable information to give you the confidence to incorporate these tasty superfoods into your everyday eating and entertaining. Key points: an emerging trend presented in a fresh, contemporary, accessible way; includes recipes for both well-known and emerging grains; nutritional breakdown for each grain along with useful information covering history, unique nutritive and health benefits, and preparation; easy, fresh approachable recipes for everyday eating and entertaining.

Other people who viewed this bought:

Showing items 1 to 10 of 10

Other books in this category

Showing items 1 to 11 of 11
Categories:

Author information

Chrissy Freer is a freelance food writer, editor and stylist who has developed a signature style of creating delicious recipes with a holistic health focus. A qualified nutritionist, she studied Food and Nutrition at the University of Western Sydney and at the University of Chang Mai in Thailand, before working at Australia's Delicious magazine. Chrissy now writes for a range of magazines, works as a food editor and stylist and has contributed recipes to a number of other cookbooks. Her interest in using ancient grains reflects her passion for creating food that is not only nutritious, delicious and easy to prepare but utilises natural ingredients.