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Healthy, hearty and versatile, whole and ancient grains are fast becoming staples in kitchens everywhere. In this comprehensive guide, Cooking Light Executive Food Editor and James Beard Award-winning author Pittman gives readers amazing ways to make the most of ingredients such as farro, kamut, amaranth, barley, millet, einkorn, sorghum and more. This book reinvents how we cook with grains. Ann offers recipes that have us popping and crisping them for texture, creaming them for soups and using them in sublime, miraculously guilt-free desserts. lt covers the essentials on each grain and features 175 flavorful dishes from savory breakfasts, stews and casseroles, to foolproof pizzas and breads. With over 100 gorgeous photographs and detailed nutritional information for every recipe, it's as inspiring as it is authoritative and a must-have for food lovers and health-conscious eaters alike.
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