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Lädt ... Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More (2011. Auflage)von Maria Speck (Autor)
Werk-InformationenAncient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More von Maria Speck
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Auszeichnungen
"A whole-grain cookbook featuring well-balanced and wholesome recipes inspired by the Mediterranean cuisines of Greece, southern France, Italy, and Turkey. Author Maria Speck loves whole grains such as farro, barley, quinoa, and spelt, not only because they are healthy and nutritious, but also because they are versatile ingredients for delicious and satisfying breakfasts, breads, salads, soups, main dishes, and desserts. In Ancient Grains for Modern Meals, Speck draws on her Greek mother's cooking and the foods of her European upbringing to offer 100 recipes that fuse tradition with flavors for the modern palate. Rustic yet elegant dishes such as Creamy Breakfast Farro with Honey-Roasted Grapes, Quinoa Cakes with Smoked Trout, Red Wine Braised Lamb with Wheat Berries, and Ricotta Millet Pudding with Blood Orange Syrup are wonderful additions to every home cook's whole-grain repertoire"--
"A whole-grain cookbook featuring well-balanced and wholesome recipes inspired by the Mediterranean cuisines of Greece, southern France, Italy, and Turkey"-- Keine Bibliotheksbeschreibungen gefunden. |
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Google Books — Lädt ... GenresMelvil Decimal System (DDC)641.59822Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Latin America, Caribbean, South America ArgentinaKlassifikation der Library of Congress [LCC] (USA)BewertungDurchschnitt:
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The book is printed on a semi-gloss paper with a smattering of large color photographs, many of which look quite appetizing. With a few exceptions there is one recipe per page (which makes me happy) with the title being in a medium bold brown font, a paragraph about the dish in small bold blue font (which is easy to read), the ingredients are in the left frame in small italics (making it very difficult to read them), and the instructions are printed in an equally small normal font (making it also difficult to read).
Contents: Acknowledgements; Introduction; Recipes; Sources; Bibliography; and Index.
Breakfast, Brunch, & Breads: Orange polentina w/ honey mascarpone topping; Warm museli w/ figs, pistachios & anise; Citrus oatmeal w/ apricots & golden raisins; Saffron waffle w/ orange cream; Fig muffins w/ creamy goat cheese filling; Pine nut bread w/ fennel & sun-dried tomatoes; and Wild rice frittata w/ mushrooms & crisped prosciutto
Salads & Sides: Warm pasta salad w/ spinach & fresh mint; barley salad w/ figs & tarragon-lemon dressing; Bulgur w/ butter roasted almonds & cinnamon; Warm oat berries w/ walnuts & Gorgonzola; Cumin scented quinoa w/ red beets; and Spring pilaf w/ artichokes and green peas
Soups & Stews: Acorn squash soup w/ spicy yogurt topping; Mediterranean mussels w/ farro and white wine; Bulgur lentil soup w/ minted olive oil butter; chicken stew w/ artichokes & dried apricots over brown rice; and Greek egg & lemon soup w/ chicken & brown rice
Burgers, Savory Cakes & More: brie cakes w/ sun-dried tomatoes; lamb burgers w/ bulgur & mint; Quinoa cakes w/ smoked trout & lime mayonnaise; and Sesame crusted fish sticks w/ yogurt remoulade
Pasta: Rustic linguine w/ summer herbs & olives; Creamy rotelle w/ basil yogurt & Mozzarella; Homemade spelt fettuccine; and Conchiglie w/ lamb & minted yogurt
Modern Mains: Artichoke rosemary tart w/ polenta crust; Spelt crust pizza w/ fennel, prosciutto, & apples; Roast chicken w/ orange, lavender & thyme; Oat pilaf w/ chicken livers, marsala & sage; Greek millet saganaki w/ shrimp & ouzo; and Saffron risotto w/ white wine, clams & peas
Sweet Endings: Honey almond cantuccini; Purple rice pudding w/ rose water dates; Riesling zabaglione over red currants; Wheat berry fools w/ Grand Marnier figs; Ricotta millet pudding w/ warm raspberry compote; and Creme au chocolat w/ brandied blackberries.....
Mostly all sound good to me and it would be an even better cookbook if I could read the print/font... for this minus a star! ( )