Restoring Heritage Grains
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Restoring Heritage Grains
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Author : Eli Rogosa
language : en
Publisher: Chelsea Green Publishing
Release Date : 2016
Restoring Heritage Grains written by Eli Rogosa and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with Wheat categories.
Including recipes for baking with Einkorn Wheat is the most widely grown crop on our planet, yet industrial breeders have transformed this ancient staff of life into a commodity of yield and profit--witness the increase in gluten intolerance and 'wheat belly'. Modern wheat depends on synthetic fertilizer and herbicides that damage our health, land, water, and environment. Fortunately, heritage 'landrace' wheats that evolved over millennia in the organic fields of traditional farms do not need bio-chemical intervention to yield bountifully, are gluten-safe, have rich flavor and high nutrition. Yet the robust, majestic wheats that nourished our ancestors are on the verge of extinction. In Restoring Heritage Grains, author Eli Rogosa of the Heritage Grain Conservancy, invites readers to restore forgotten wheats such as delicious gluten-safe einkorn that nourished the first Neolithic farmers, emmer--the grain of ancient Israel, Egypt, and Rome that is perfect for pasta and flatbreads, rare durums that are drought-tolerant and high in protein, and many more little known wheat species, each of which have a lineage intertwined with the human species and that taste better than any modern wheat. Restoring Heritage Grains combines the history of grain growing and society, in-depth practical advice on landrace wheat husbandry, wheat folk traditions and mythology, and guidelines for the Neolithic diet with traditional recipes for rustic bread, pastry and beer. Discover the ancient grains that may be one of the best solutions to hunger today, and provide resilience for our future.
Mother Grains Recipes For The Grain Revolution
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Author : Roxana Jullapat
language : en
Publisher: W. W. Norton & Company
Release Date : 2021-04-20
Mother Grains Recipes For The Grain Revolution written by Roxana Jullapat and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-20 with Cooking categories.
Finalist for the IACP Cookbook Award in Baking and the James Beard Foundation Book Award in Baking and Desserts Named a Best Cookbook of the Year by Bon Appétit, NPR, Washington Post, Epicurious, WBUR Here & Now, and Five Books Named a Best Cookbook of the Spring by Eater, Epicurious, and Robb Report The key to better, healthier baked goods is in the grain. Barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat will unlock flavors and textures as vast as the historic lineages of these ancient crops. As the head baker and owner of a beloved Los Angeles bakery, Roxana Jullapat knows the difference local, sustainable flour can make: brown rice flour lightens up a cake, rustic rye adds unexpected chewiness to a bagel, and ground toasted oats enrich doughnuts. Her bakery, Friends & Family, works with dedicated farmers and millers around the country to source and incorporate the eight mother grains in every sweet, bread, or salad on the menu. In her debut cookbook, Roxana shares her greatest hits, over 90 recipes for reinventing your favorite cakes, cookies, pies, breads, and more. Her chocolate chip cookie recipe can be made with any of the eight mother grains, each flour yielding a distinct snap, crunch, or chew. Her mouthwatering buckwheat pancake can reinvent itself with grainier cornmeal. One-bowl recipes such as Barley Pumpkin Bread and Spelt Blueberry Muffins will yield fast rewards, while her Cardamom Buns and Halvah Croissants are expertly laid out to grow a home baker’s skills. Recipes are organized by grain to ensure you get the most out of every purchase. Roxana even includes savory recipes for whole grain salads made with sorghum, Kamut or freekeh, or easy warm dishes such as Farro alla Pilota, Toasted Barley Soup, or Gallo Pinto which pays homage to her Costa Rican upbringing. Sunny step-by-step photos, a sourcing guide, storage tips, and notes on each grain’s history round out this comprehensive cookbook. Perfect for beginner bakers and pastry pros alike, Mother Grains proves that whole grains are the secret to making any recipe so much more than the sum of its parts.
The Organic Grain Grower
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Author : Jack Lazor
language : en
Publisher: Chelsea Green Publishing
Release Date : 2013
The Organic Grain Grower written by Jack Lazor and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Business & Economics categories.
The Organic Grain Grower is an invaluable resource for both home-scale and commercial producers interested in expanding their resiliency and drop diversity through growing their own grains. Longtime farmer and organic pioneer Jack Lazor covers how to grow and store wheat, barley, oats, corn, dry beans, soybeans, oilseeds, grasses, nutrient-dense forages, and lesser-known cereals. In addition, Lazor argues the importance of integrating grains on the organic farm (not to mention within the local food system) for reasons of biodiversity and whole-farm management. The Organic Grain Grower provides information on wide-ranging topics, from nutrient density and building soil fertility to machinery and grinding grains for livestock rations.--COVER.
Lost Crops Of Africa
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Author : National Research Council
language : en
Publisher: National Academies Press
Release Date : 1996-02-14
Lost Crops Of Africa written by National Research Council and has been published by National Academies Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-02-14 with Technology & Engineering categories.
Scenes of starvation have drawn the world's attention to Africa's agricultural and environmental crisis. Some observers question whether this continent can ever hope to feed its growing population. Yet there is an overlooked food resource in sub-Saharan Africa that has vast potential: native food plants. When experts were asked to nominate African food plants for inclusion in a new book, a list of 30 species grew quickly to hundreds. All in all, Africa has more than 2,000 native grains and fruitsâ€""lost" species due for rediscovery and exploitation. This volume focuses on native cereals, including: African rice, reserved until recently as a luxury food for religious rituals. Finger millet, neglected internationally although it is a staple for millions. Fonio (acha), probably the oldest African cereal and sometimes called "hungry rice." Pearl millet, a widely used grain that still holds great untapped potential. Sorghum, with prospects for making the twenty-first century the "century of sorghum." Tef, in many ways ideal but only now enjoying budding commercial production. Other cultivated and wild grains. This readable and engaging book dispels myths, often based on Western bias, about the nutritional value, flavor, and yield of these African grains. Designed as a tool for economic development, the volume is organized with increasing levels of detail to meet the needs of both lay and professional readers. The authors present the available information on where and how each grain is grown, harvested, and processed, and they list its benefits and limitations as a food source. The authors describe "next steps" for increasing the use of each grain, outline research needs, and address issues in building commercial production. Sidebars cover such interesting points as the potential use of gene mapping and other "high-tech" agricultural techniques on these grains. This fact-filled volume will be of great interest to agricultural experts, entrepreneurs, researchers, and individuals concerned about restoring food production, environmental health, and economic opportunity in sub-Saharan Africa. Selection, Newbridge Garden Book Club
Beautiful Corn
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Author : Anthony Boutard
language : en
Publisher: New Society Publishers
Release Date : 2012-09-25
Beautiful Corn written by Anthony Boutard and has been published by New Society Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-09-25 with Social Science categories.
FROM SEED TO PLATE - THE SEASONS OF A REMARKABLE CROP "Part love song to an ancient grain, part elevated instruction on how to grow, cook and consume it, part history and animated story, Beautiful Corn opens our eyes to a food plant that humans have both cultivated and been cultivated by." ---Michael Ableman, farmer, author of "From The Good Earth, On Good Land, and Fields Of Plenty" Corn is the grain of the Americas. In terms of culinary uses, it is amazingly diverse, reflecting the breathtaking variety of the continents and environments from which it evolved. The consummate immigrant, corn is grown extensively on every continent except Antarctica. Much more than a simple how-to book, "Beautiful Corn" weaves together this unique plant's contribution to our culture, its distinctive biology and the practical information needed to grow and enjoy it at home. Market farmer and naturalist Anthony Boutard advocates a return to this traditional, nourishing and beautiful whole grain, in all of its rich diversity. Come along on this lyrical and inspiring journey through the seasons, and discover the pure joy of restoring heritage corn varieties to our tables. An unabashed celebration of a much-maligned culinary treasure, Beautiful Corn will forever change the way you view this remarkable plant. "Anthony Boutard tells a story of corn we haven't heard--not as fuel, or livestock feed, or food product--but as whole food, with the flavor and diversity that comes with thoughtful farming. Part history, part how-to manual (Boutard grows, grinds and cooks corn in all its variations), "Beautiful Corn" returns the culture, and the cuisine, to our most abundant and mistreated crop."---Dan Barber, Chef / Co-Owner, Blue Hill and Blue Hill at Stone Barns "In this lyrical love letter to an ancient, fascinating food, Anthony Boutard offers us a rich harvest of history, a primer on growing the best varieties, the close observations of a brilliant, insatiably curious farmer, and some tasty recipes to boot."--Lorna Sass, author of the James Beard Award winning "Whole Grains Every Day, Every Way" Anthony Boutard is a widely recognized advocate in the local food movement, well-known for his efforts in reviving long-lost crops and bringing little-known varieties to market. He and his wife Carol own Ayers Creek Farm, a 144-acre organic market farm in Gaston, Oregon specializing in berries, beans, grains and greens for sale to local restaurants and markets.
Homegrown Whole Grains
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Author : Sara Pitzer
language : en
Publisher: Hachette UK
Release Date : 2009-08-05
Homegrown Whole Grains written by Sara Pitzer and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-08-05 with Gardening categories.
Learn to grow, harvest, store, grind, and cook nine popular whole grains. Sara Pitzer provides complete instructions for growing your own wheat, corn, barley, millet, oats, rice, rye, spelt, and quinoa, as well as recipes for using these grains in tasty dishes. Cultivating these crops is surprisingly easy, and it takes less space than you might imagine — with just 1,000 square feet of growing space in your backyard, you can grow enough wheat to supply ingredients for 50 loaves of delicious fresh bread.
The New Bread Basket
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Author : Amy Halloran
language : en
Publisher: Chelsea Green Publishing
Release Date : 2015-06-26
The New Bread Basket written by Amy Halloran and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-06-26 with Cooking categories.
For more than 10,000 years, grains have been the staples of Western civilization. The stored energy of grain allowed our ancestors to shift from nomadic hunting and gathering and build settled communities—even great cities. Though most bread now comes from factory bakeries, the symbolism of wheat and bread—amber waves of grain, the staff of life—still carries great meaning. Today, bread and beer are once again building community as a new band of farmers, bakers, millers, and maltsters work to reinvent local grain systems. The New Bread Basket tells their stories and reveals the village that stands behind every loaf and every pint. While eating locally grown crops like heirloom tomatoes has become almost a cliché, grains are late in arriving to local tables, because growing them requires a lot of land and equipment. Milling, malting, and marketing take both tools and cooperation. The New Bread Basket reveals the bones of that cooperation, profiling the seed breeders, agronomists, and grassroots food activists who are collaborating with farmers, millers, bakers, and other local producers. Take Andrea and Christian Stanley, a couple who taught themselves the craft of malting and opened the first malthouse in New England in one hundred years. Outside Ithaca, New York, bread from a farmer-miller-baker partnership has become an emblem in the battle against shale gas fracking. And in the Pacific Northwest, people are shifting grain markets from commodity exports to regional feed, food, and alcohol production. Such pioneering grain projects give consumers an alternative to industrial bread and beer, and return their production to a scale that respects people, local communities, and the health of the environment. Many Americans today avoid gluten and carbohydrates. Yet, our shared history with grains—from the village baker to Wonder Bread—suggests that modern changes in farming and processing could be the real reason that grains have become suspect in popular nutrition. The people profiled in The New Bread Basket are returning to traditional methods like long sourdough fermentations that might address the dietary ills attributed to wheat. Their work and lives make our foundational crops visible, and vital, again.
The Rye Baker Classic Breads From Europe And America
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Author : Stanley Ginsberg
language : en
Publisher: W. W. Norton & Company
Release Date : 2016-09-27
The Rye Baker Classic Breads From Europe And America written by Stanley Ginsberg and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-27 with Cooking categories.
“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.
Small Scale Grain Raising
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Author : Gene Logsdon
language : en
Publisher: Chelsea Green Publishing
Release Date : 2009-05-12
Small Scale Grain Raising written by Gene Logsdon and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-05-12 with Technology & Engineering categories.
First published in 1977, this book—from one of America’s most famous and prolific agricultural writers—became an almost instant classic among homestead gardeners and small farmers. Now fully updated and available once more, Small-Scale Grain Raising offers a entirely new generation of readers the best introduction to a wide range of both common and lesser-known specialty grains and related field crops, from corn, wheat, and rye to buckwheat, millet, rice, spelt, flax, and even beans and sunflowers. More and more Americans are seeking out locally grown foods, yet one of the real stumbling blocks to their efforts has been finding local sources for grains, which are grown mainly on large, distant corporate farms. At the same time, commodity prices for grains—and the products made from them—have skyrocketed due to rising energy costs and increased demand. In this book, Gene Logsdon proves that anyone who has access to a large garden or small farm can (and should) think outside the agribusiness box and learn to grow healthy whole grains or beans—the base of our culinary food pyramid—alongside their fruits and vegetables. Starting from the simple but revolutionary concept of the garden “pancake patch,” Logsdon opens up our eyes to a whole world of plants that we wrongly assume only the agricultural “big boys” can grow. He succinctly covers all the basics, from planting and dealing with pests, weeds, and diseases to harvesting, processing, storing, and using whole grains. There are even a few recipes sprinkled throughout, along with more than a little wit and wisdom. Never has there been a better time, or a more receptive audience, for this book. Localvores, serious home gardeners, CSA farmers, and whole-foods advocates—in fact, all people who value fresh, high-quality foods—will find a field full of information and ideas in this once and future classic.
The Restoration Of Engravings Drawings Books And Other Works On Paper
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Author : Max Schweidler
language : en
Publisher: Getty Publications
Release Date : 2006
The Restoration Of Engravings Drawings Books And Other Works On Paper written by Max Schweidler and has been published by Getty Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Books categories.
Ever since its original publication in Germany in 1938, Max Schweidler's Die Instandetzung von Kupferstichen, Zeichnungen, Buchern usw has been recognized as a seminal modern text on the conservation and restoration of works on paper. To address what he saw as a woeful dearth of relevant literature and in order to assist those who have 'set themselves the goal of preserving cultural treasures, ' the noted German restorer composed a thorough technical manual covering a wide range of specific techniques, including detailed instructions on how to execute structural repairs and alterations that, if skilfully done, can be virtually undetectable. By the mid-twentieth century, curators and conservators of graphic arts, discovering a nearly invisible repair in an old master print or drawing, might comment that the object had been 'Schweidlerized.' This volume, based on the authoritative revised German edition of 1949, makes Schweidler's work available in English for the first time, in a meticulously edited and annotated critical edition. The editor's introduction places the work in its historical context and probes the philosophical issues the book raises, while some two hundred annotati