here are some book suggestions from us:
366 Delicious Ways to Cook Rice, Beans, and Grains
by Andrea Chesman
Andrea Chesman presents 366 creative and flavorful "natural
gourmet" recipes using a wide variety of beans and grains, like basmati and
jasmine rice, adzuki beans, amaranth, and quinoa. Organized by course and main
ingredient, these dishes range from light and lively starters to hearty and
soul-satisfying foods that stick to your ribs but not to your waistline.
Whole Grains (Every Day - Every Way)
by Lorna Sass
New Good Food
(Essential Ingredients for Cooking and Eating Well)
by Margaret M. Wittenberg
Margaret M. Wittenberg offers reliable advice, focusing on food products available at large-scale and natural foods markets, she profiles everything from new sweeteners like agave nectar to specialty flours like spelt and barley to gourmet salts. She also provides conclusive answers to questions like "Grass-fed beef versus grain-fed - what's the difference?" and "Are there good options for gluten-free cooking and baking?"
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