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Amaranth: An Ancient Grain and Exceptionally Nutritious Food
Contributor(s): Myers, Robert L. (Author), Lorenz, Katherine (Contribution by), Noll, Pete (Contribution by)
ISBN: 0692161058     ISBN-13: 9780692161050
Publisher: Harvest Road Publishing
OUR PRICE:   $26.96  
Product Type: Paperback
Published: July 2018
Qty:
Additional Information
BISAC Categories:
- Cooking | Health & Healing - Gluten-free
- Technology & Engineering | Agriculture - Agronomy - Crop Science
- Gardening | Flowers - Annuals
Physical Information: 0.47" H x 6" W x 9" (0.70 lbs) 172 pages
Themes:
- Topical - Health & Fitness
 
Descriptions, Reviews, Etc.
Publisher Description:

This is the fascinating story of amaranth, a crop from the ancient past that is being resurrected as a modern, nutritious, gluten-free food.

First used over 6000 years ago, amaranth reached its peak of popularity in the time of the Aztec empire in the early 1500s. After the arrival of Cortez and his Spanish conquistadors in 1519, amaranth nearly disappeared from history.

Now, nearly 500 years later, this "ancient grain" is being grown once again for its many valuable characteristics. Amaranth is used in many kinds of foods, from cereals to breads to snack bars, and can be used in a wide range of recipes, some of which are included in the book.

Written in an engaging, informative style with over 40 color photos and illustrations, this book is suited to a variety of audiences, including:

  • Consumers interested in trying new types of healthy food
  • Gardeners looking for colorful, fun new plants to grow
  • Farmers interested in diversifying their cropping systems
  • Environmentalists looking for low-impact food crops adapted to a changing climate

This book addresses a wide range of topics on amaranth, including its colorful history, nutrition, food uses and other products, biology and regions of adaptation, and prospects for expanded use. A special comparison with quinoa is part of the nutrition section.

For those interested in growing amaranth, whether in the garden as an ornamental, vegetable, or grain, or on a farm, detailed information is included on how to plant, manage, and harvest the crop.

Recipes for amaranth bread, muffins, pancakes, cookies, and pressure cooker options are included.

Contributor Bio(s): Lorenz, Katherine: - Katherine Lorenz is President of the Cynthia and George Mitchell Foundation. She is former Executive Director and co-founder of the non-profit organization Puente a la Salud Comunitaria, which works with farmers and rural villagers on amaranth in southern Mexico. She has also served in a number of other leadership roles with philanthropic organizations.Noll, Pete: - Pete Noll is Executive Director of the non-profit organization Puente a la Salud Comunitaria, which works with farmers and rural villagers on amaranth in southern Mexico. Earlier in his career he worked with other non-profit organizations in Latin America and served in the Peace Corp in Guatemala.Myers, Robert L.: - Dr. Robert L. Myers is a faculty member in plant sciences at the University of Missouri and serves as Regional Director for Extension Programs with the North Central Region Sustainable Agriculture Research and Education Program. He is a former national program leader in sustainable agriculture for the U.S. Department of Agriculture, and a Fellow of the American Society of Agronomy. One of his primary focus areas has been farm diversification, which has included work on a number of alternative crops, including amaranth. His work with amaranth spans 27 growing seasons and extensive field research.