| Edition |
First edition. |
| Description |
xii, 227 pages : color illustrations ; 23 cm |
| Note |
Includes index. |
| Contents |
Working with einkorn flour -- Breads & crackers -- Quick breads & breakfast -- Cookies & cakes -- Pies, tarts, pastries & pudding -- Pizza, pasta, & savory main dishes-- Street food. |
| Summary |
The only wheat in existence that has never been hybridized, einkorn is an ancient grain that is a true gift for many who suffer from gluten sensitivity. Bartolucci shares recipes for this little-known, nutrient-packed grain and its flour. She shares tips for using it to its full baking and cooking potential. |
| Subject |
Cooking (Wheat)
|
|
Wheat -- Heirloom varieties.
|
| Genre/Form |
Cookbooks.
|
| ISBN |
9780804186476 |
|
0804186472 |
|
9780804186483 (eISBN) |
|
