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"Einkorn is one of the earliest forms of cultivated wheat, with wild strains that can be traced all the way back to the Fertile Crescent. Because of its lack of high molecular weight proteins, members of the gluten-free crowd have found that they can still enjoy einkorn without experiencing the same allergic reactions or uncomfortable side effects that comes with conventional weight. Now Carla Bartolucci, founder of the Jovial line of organic heirloom foods, shares 100 recipes for einkorn-based foods. Baking with einkorn produces much more flavor than regular wheat, and allows gluten-free home cooks to make recipes they can enjoy without aggravating any gluten sensitivities or overhauling their baking techniques. In these breads, crackers, breakfasts, desserts, pizzas, and other main dishes, you'll see how this versatile grain can be the key to cooking as you would with conventional wheat."

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Genre: COOKING
Author: Carla Bartolucci
Publisher: Clarkson Potter
Release: 2015
File: 240 Pages
ISBN-13: 9780804186476

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If you haven't heard of einkorn yet, get ready to get excited. Easy to digest, less likely to cause gut inflammation, tolerable for those with gluten sensitivity these are just a few reasons why the ancient grain known as einkorn is quickly becoming one of the most popular grains/flours on the market--not to mention its sweet flavor and silky texture. How does one prepare this ancient grain? Popular food bloggers, Tim and Shanna Mallon of Food Loves Writing, bring einkorn right to your table with this beautiful whole food cookbook that includes over 100 recipes, all featuring the world's most ancient grain. Recipes are broken into sections including breakfast, appetizers, breads, main dishes, and desserts, and include such hits as: Vegetable Quiche with an Einkorn Crust, Kale Salad with Einkorn Berries, Einkorn Cranberry Walnut Bread, Einkorn Cinnamon Buns, Acorn Squash and Caramelized Onion, Einkorn Salad, and Mexican Chocolate Einkorn Cookies. Get ready to embrace einkorn, not only for its health benefits, but its wonderful taste. Once you try The Einkorn Cookbook, you'll never go back.

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Genre: Cooking
Author: Shanna Mallon
Publisher: Fair Winds Press
Release: 2014-10-31
File: 179 Pages
ISBN-13: 9781627881869

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Pp. 53.

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Genre: Wheat
Author: John Holmes Martin
Publisher:
Release: 1924
File: 60 Pages
ISBN-13: UIUC:30112019238960

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Pp. 53.

Product Details :

Genre: Wheat
Author: John Holmes Martin
Publisher:
Release: 1924
File: 60 Pages
ISBN-13: UIUC:30112019238960

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Updated to include: 2-page spread with full page photo for each recipe, and 2 new einkorn recipes! If you are wanting to start your own from scratch holiday recipes tradition, you are in the right place! "From Scratch" has 25 tried and true holiday recipes taken straight from my family's cookbook. These recipes have been perfected over generations, and each one features the best ingredients, such as raw milk, pastured eggs, and Einkorn flour. But don't worry, they will work with your preferred versions of wheat, dairy, and eggs too! Even non-dairy milks work perfectly! Every classic holiday recipe has been crafted to give you that classic taste you grew up with, without any of the fillers, artificial colors, flavorings, or many of the most common allergens generally found in the "traditional" versions of these dishes. GRAB YOUR COPY NOW and invite homecooking to the holidays this year! Here are a few things you will find in "From Scratch": Dinner Rolls Crescent Rolls Cheesecake with graham cracker crust and homemade cream cheese Gingersnaps Cinnamon Rolls Gingerbread Men Grandpa's Perfect Fudge Green Bean Casserole: without any canned goods! Honey Baked Ham Glaze Onion Toppers Pecan Pie Sweet Potato Casserole ... and more! Are you ready to bring homecooking to the holidays this year? Grab your copy now! I hope that this collection of recipes brings you as much joy during the holidays as it does my family!

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Genre:
Author: Victoria Pruett
Publisher: Createspace Independent Publishing Platform
Release: 2017-09-20
File: 58 Pages
ISBN-13: 1727793269

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This book looks at the relationship between the evolution of humans, agriculture, and crop biotechnology, including GMOs, from the unique perspective of a farmer who has food sensitivities, a science and engineering education, and experience in grain processing for the food industry. It discusses how we got to where we are, and where we might go.

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Genre:
Author: Wayne Persky
Publisher:
Release: 2018-05-17
File: 86 Pages
ISBN-13: 1732079250

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Genre:
Author:
Publisher:
Release: 2019-07
File: Pages
ISBN-13: 1733701575

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In this book an internationally distinguished roster of contributors considers the state of the art of the discipline of archaeology at the turn of the 21st century and charts an ambitious agenda for the future. The chapters address a wide range of topics including, paradigms, practice, and relevance of the discipline; paleoanthropology; fully modern humans; holocene hunter-gatherers; the transition to food and craft production; social inequality; warfare; state and empire formation; and the uneasy relationship between classical and anthropological archaeology.

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Genre: Social Science
Author: Gary M. Feinman
Publisher: Springer Science & Business Media
Release: 2007-10-17
File: 508 Pages
ISBN-13: 9780387726113

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Reviews the origin and spread of cultivation in southwest Asia, Europe, and northeast Africa, from the very earliest beginnings. This new edition incorporates recent findings from molecular biology and extensive new archaeological data about the spread of agriculture within the region.

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Genre: Science
Author: Daniel Zohary
Publisher: Oxford University Press on Demand
Release: 2012-03-01
File: 243 Pages
ISBN-13: 9780199549061

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Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. Examines those flour and bread related agents that affect metabolism and other health-related conditions Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique Includes methods for analysis of flours and bread-related compounds in other foods

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Genre: Technology & Engineering
Author: Victor R. Preedy
Publisher: Academic Press
Release: 2011-02-17
File: 542 Pages
ISBN-13: 0123808871

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