Barley is Better - Newman, Rosemary K.; Newman, C. Walter
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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…mehr

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Produktbeschreibung
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: 160 healthy recipes from cultures around the globe, including main courses, side dishes, salads, soups, breakfasts, breads, and desserts 100 vegan alternatives, individually developed and tested by a vegan nutritionist Easy-to-use nutritional information for all recipes, allowing you to quickly find recipes for specific needs (such as high fibre, low calorie, low cholesterol, or any ratio of fats, proteins, and carbs) Clear and simple directions, with every recipe including US and metric measurements, total prep time, a list of implements, and instructions for storage Fascinating scientific, historical, and cultural facts about barley, delivered in bite-sized portions throughout the book, alongside beautiful color photos Instructions on buying, storing, handling, and cooking with barley To complement the vegan recipes, a guide to purchasing and using vegan ingredients that can help even a beginner make the transition to cooking vegan meals Open up Barley is Better, and take a fresh look at an ancient grain!
Autorenporträt
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.