Einkorn
By Carla Bartolucci
Photographs by Clay McLachlan
By Carla Bartolucci
Photographs by Clay McLachlan
By Carla Bartolucci
Photographs by Clay McLachlan
By Carla Bartolucci
Photographs by Clay McLachlan
Category: Cooking Methods | Dietary Cookbooks | Nutrition & Dietary Needs | Baking & Desserts
Category: Cooking Methods | Dietary Cookbooks | Nutrition & Dietary Needs | Baking & Desserts
-
$25.00
Aug 04, 2015 | ISBN 9780804186476
-
Aug 04, 2015 | ISBN 9780804186483
YOU MAY ALSO LIKE
The Memoirs of Glückel of Hameln
The Mediterranean Vegan Kitchen
Free Play
Cuban Counterpoint
Living Bread
The Right to Be Wrong
Eva’s Kitchen
The Chia Cookbook
Knits from the Greenhouse
Praise
“Einkorn is hot, ancient though it be, and the grain world is abuzz in fact, fiction, and myth about it. Thank you, Carla Bartolucci, for giving us the real story, as well as dozens of fabulous recipes for great bread and more so that we can properly enjoy this beautiful, nutritious grain the way it was meant to be enjoyed. You have made the old new, all over again.”
—Peter Reinhart, author of Bread Revolution
“How deliciously exciting that einkorn wheat, the ancient grain of myth and legend, has been reborn—pristine and unhybridized—offering cooks a whole new range of tantalizing flavors and textures. Carla Bartolucci’s recipes using the whole grain and the flour are irresistible. Watch out quinoa!”
—Lorna Sass, award-winning author of Whole Grains Every Day, Every Way and Whole Grains for Busy People
“Carla Bartolucci delivers an absolutely beautiful array of stunning, approachable recipes using one of my favorite ancient grains. Her work brings einkorn back to its rightful place at the table of any whole foods kitchen. “
—Jennifer McGruther, author of The Nourished Kitchen
“For anyone curious about einkorn, the smallest of the ancient wheats, Carla’s book is an inspiration. She has embraced this marvelous grain with a passion and shows us how to best use it in cooking and in baking. From tabbouleh to pizza and pie, her recipes will make you swoon.”
—Maria Speck, author of Simply Ancient Grains and the award-winning Ancient Grains for Modern Meals
21 Books You’ve Been Meaning to Read
Just for joining you’ll get personalized recommendations on your dashboard daily and features only for members.
Find Out More Join Now Sign In