Freekeh, Wild Wheat and Ancient Grains Recipes for Healthy Eating

Ancient supergrains, now modern staples, are growing in popularity in our health conscious age. Ruth Nieman has been cooking with these grains for many years, and she is an expert on the cultural, historical and biblical background to their use in the culinary arts. The book will feature Freekeh, (from the Arabic 'to rub'), now known as a grain and sold in many health food and grocery shops; the main staple famed in the Old Testament as a first grain offered up to the Temple in Jerusalem, grown by the ancient Israelites. The harvesting of Freekeh, Barley, Emmer, Quinoa, Sorghum wheat, Spelt, and many more, govern the landscape of Israel's Judean hills and the lush northern region, known as Galilee.

ISBN:	9781909248687
Publisher:	Prospect Books
Imprint:	Prospect Books
Published date:	01 Sep 2021
DEWEY:	641.631
DEWEY edition:	23
Language:	English
Number of pages:	272
Weight:	756g
Height:	175mm
Width:	246mm
Spine width:	25mm

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