"Gorgeous, layered, satisfying bowls have become the next wave of healthy eating. From food blogs to Instagram, farm-to-table bistros to chain restaurants, 'the bowl' has become part of our culinary vocabulary. And whole grains are not just for hippies and health nuts anymore! H…
"Globalization is not a new phenomenon, nor is it irreversible. In Globalization and History, Kevin O'Rourke and Jeffrey Williamson present a coherent picture of trade, migration, and international capital flows in the Atlantic economy in the century prior to 1914 - the first gr…
Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredient…
Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredient…
Independent researcher Anthony Colpo examines the pervasive belief that whole grains are both healthy in general and superior to their refined counterparts.
This title brings together the latest available genetic resources and genomics to facilitate the identification of specific germplasm, trait mapping, and allele mining that are needed to more effectively develop biotic and abiotic-stress-resistant grains.
Presents recipes for whole grain dishes, including brown rice congee, reuben salad, and buckwheat hash.
Presents recipes for whole grain dishes, including brown rice congee, reuben salad, and buckwheat hash.
"A long-overdue cookbook that takes whole grains from "good for you" side dish to sophisticated and satisfying main course. We all know that choosing whole grains over processed ingredients is better for our health, yet the likes of millet, quinoa, and barley are still stuck on …
A long-overdue cookbook that takes whole grains from "good for you" side dish to sophisticated and satisfying main course. We all know that choosing whole grains over processed ingredients is better for our health, yet the likes of millet, quinoa, and barley are still stuck on t…
"A long-overdue cookbook that takes whole grains from "good for you" side dish to sophisticated and satisfying main course. We all know that choosing whole grains over processed ingredients is better for our health, yet the likes of millet, quinoa, and barley are still stuck on …
A long-overdue cookbook that takes whole grains from "good for you" side dish to sophisticated and satisfying main course. We all know that choosing whole grains over processed ingredients is better for our health, yet the likes of millet, quinoa, and barley are still stuck on t…
"A long-overdue cookbook that takes whole grains from "good for you" side dish to sophisticated and satisfying main course. We all know that choosing whole grains over processed ingredients is better for our health, yet the likes of millet, quinoa, and barley are still stuck on …
Presents more than one hundred-fifty recipes with whole grains for breakfast and brunch, appetizers, salads, main dishes, sides, sweets and snacks, and homemade condiments.
Presents more than one hundred-fifty recipes with whole grains for breakfast and brunch, appetizers, salads, main dishes, sides, sweets and snacks, and homemade condiments.
