| The Freekeh Cookbook: Healthy, Delicious, Easy-To-Prepare Meals with America's Hottest Grain Contributor(s): Matthews, Bonnie (Author) |
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ISBN: 162873616X ISBN-13: 9781628736168 Publisher: Skyhorse Publishing OUR PRICE: $16.16 Product Type: Hardcover - Other Formats Published: July 2014 |
| Additional Information |
| BISAC Categories: - Cooking | Specific Ingredients - Rice & Grains - Cooking | Health & Healing - General - Cooking | Courses & Dishes - General |
| Dewey: 641.631 |
| LCCN: 2014002891 |
| Physical Information: 1.2" H x 6.6" W x 8.7" (1.72 lbs) 208 pages |
| Themes: - Topical - Health & Fitness |
| Descriptions, Reviews, Etc. |
| Publisher Description: Freekeh is a tasty, versatile grain that's packed full of fiber and protein. Freekeh was created by accident nearly 2,000 years ago when a Middle Eastern village was attacked and their crop of young green wheat was set ablaze. Most folks would sulk over their misfortune, but the crafty villagers rubbed off the chaff, cooked it up, and the result was freekeh With 8 grams of protein per serving, it is quickly gaining popularity in America as a healthy grain that tastes great and keeps you fuller for longer, aiding in weight loss. This beautifully photographed cookbook showcases dozens of ways to incorporate freekeh into every meal of the day. Recipes include: Almond Cookies with Cocoa Nibs Cardamom Freekeh Bars Curried Freekeh Crackers Freekeh 'n Cheese Moroccan lamb with Dried Fruits and Nuts Pistachio Encrusted Shrimp with tamari Frekeh Raspberry Freekeh Pancakes Roasted Pumpkin with Chicken Apple Sausage and Kale Stuffed Heirloom Tomatoes Tandoor Chicken with Curried Eggplant Freekeh And More Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home. |