Barley is Better: 160 Recipes and 100 Vegan Alternatives made with the World's Healthiest Grain Contributor(s): Newman, Rosemary K. (Author), Newman, C. Walter (Author) |
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ISBN: 1773420186 ISBN-13: 9781773420189 Publisher: Newman Associates OUR PRICE: $30.35 Product Type: Paperback - Other Formats Published: July 2017 |
Additional Information |
BISAC Categories: - Cooking | Specific Ingredients - Rice & Grains - Cooking | Vegan - Cooking | Health & Healing - Low Cholesterol |
Physical Information: 1.02" H x 8" W x 10" (2.21 lbs) 376 pages |
Themes: - Topical - Health & Fitness |
Descriptions, Reviews, Etc. |
Publisher Description: Think barley's only for soup? Think again From crepes to curry, smoothies to stir fries, chili to chapati, and straight on through bagels, dumplings, pudding, waffles, salads, omelets, and tastes from around the world, this grain can do it all In this colorful and beginner-friendly recipe book, Rosemary and Walt Newman will show you how to buy barley, handle it, and use it to prepare delicious and healthy food for every meal of the day. Simple instructions and easy-to-use nutritional info make choosing and preparing a meal a pleasure. Drawing on their combined 50 years of experience as PhD barley researchers, Rosemary and Walt also share their knowledge of barley's history, its cultural importance, and its unique nutritional properties that can help you reduce cholesterol, maintain a healthy weight, and prevent diabetes. A great gift for both meat-eaters and vegans, this comprehensive recipe book includes:
Open up Barley is Better, and take a fresh look at an ancient grain |
Contributor Bio(s): Newman, Rosemary K.: - Rosemary K. Newman, PhD is a Professor Emeritus at Montana State University. As a faculty member in the Home Economics and the Plant Sciences Departments, she taught human nutrition courses and conducted research on the health benefits of barley. She collected and developed barley recipes and promoted the values of barley as a regular part of the human diet. Rosemary earned her BS degree from the College of St. Elizabeth in 1950 and MS and PhD degrees from Rutgers University, in 1961 and 1977, respectfully. She is a Registered Dietician, Diabetes Educator, and has hands-on dietetic experience in hospitals, institutions, public health, and employee certification as well collegiate teaching.Newman, C. Walter: - Clarence W. (Walt) Newman, PhD is a Professor Emeritus at Montana State University. He earned a BS degree from Louisiana State University in 1954 and an MS degree in 1958 from Texas A&M College, returning to LSU for a PhD in 1964. Walt was a faculty member in the Animal and Range Science Department at MSU where he taught courses in nutrition and production of farm animals. He conducted feeding studies with Montana feedstuffs, concentrating most of his research with barley. Walt's major emphasis was evaluating the effects of altering the barley genome on nutritive value of the grain. He collaborated with seven state experiment stations (AK, CA, HI, NE, ND OR, and WA) in a research program to evaluate the nutritive value of barley. |