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From Publishers Weekly
Spelt burgers, spelt dumplings and spelt coffee are among the surprises in The Spelt Cookbook: Cooking with Nature's Grain for Life, an October title from Avery Publishing. Author Helga Hughes, a health and food writer, explains why this flavorful, little-known grain fell out of favor during the Industrial Revolution and offers 175 recipes to promote its acceptance as a foodstuff full of nutrition and nut-like taste. (paper, 198p ISBN 0-89529-696-9)
Copyright 1995 Cahners Business Information, Inc.
Copyright 1995 Cahners Business Information, Inc.
Inside This Book
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First Sentence
Research indicates that Triticum spelta, or spelt, the earliest known bread wheat, first appeared about 9,000 years ago, some 3,000 years before the grain that led to modern wheat made its appearance. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Research indicates that Triticum spelta, or spelt, the earliest known bread wheat, first appeared about 9,000 years ago, some 3,000 years before the grain that led to modern wheat made its appearance. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most helpful customer reviews
3 of 3 people found the following review helpful
By C. Monk
Format:Paperback
Great book for those who want or need to replace Wheat in their diets. These recipes offer alternatives to our usual wheat recipes, and taste great.
3 of 3 people found the following review helpful
By A Customer
Format:Paperback
Spelt is one of the most versatile grains around, but most people have never heard of it. This cookbook offers diverse recipes for using whole kernel spelt as well as spelt flour to enhance a wheat-free diet. We highly recommend it.
By wondermar
Format:Paperback
Since I've stopped using refined sugar and flour, this book was a blessing because I cook and bake a lot. The Spelt Cookbook is the answer for those who are looking to eat healthier.
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