Cooking With Wholefoods: healthy and wholesome recipes for grains, pulses, legumes and beans

by Ross Dobson

Ryland Peters & Small | September 6, 2012 | Hardcover |

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In ''Cooking with Wholefoods,'' Ross Dobson turns his attention to wholefoods, using nutritious pulses and grains as the basis of his trademark simple-yet-delicious recipes. Starters feature a delicious Smoky Paprika Houmous while warming Soups include Shiitake Mushroom and Barley Soup and Curried Parsnip and Butterbean Soup. Try a fresh idea from Salads such as Lentil, Artichoke and Salsa Verde Salad or Slow-cooked Lamb Salad with Broad Beans, Pomegranate and Mint. Perfect Sides include Lemon and Cardamom Rice and Buttered Buckwheat with Corn and Herbs. Hearty and substantial Mains are Sausage, Fennel and Haricot Stew; Slow-cooked Miso Pork Belly with Soy Beans and Barley Risotto with Mushrooms and Goats'' Cheese. Enjoy a home-baked treat from Baking and Sweets such as Sesame Wheatgerm Crisps or Couscous and Cashew Soda Bread.

Format: Hardcover

Dimensions: 160 Pages, 7.48 × 9.45 × 0.79 in

Published: September 6, 2012

Publisher: Ryland Peters & Small

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1849753342

ISBN - 13: 9781849753340

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Cooking With Wholefoods: healthy and wholesome recipes for grains, pulses, legumes and beans

Cooking With Wholefoods: healthy and wholesome recipes for grains, pulses, legumes and beans

by Ross Dobson

Format: Hardcover

Dimensions: 160 Pages, 7.48 × 9.45 × 0.79 in

Published: September 6, 2012

Publisher: Ryland Peters & Small

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1849753342

ISBN - 13: 9781849753340

From the Publisher

In ''Cooking with Wholefoods,'' Ross Dobson turns his attention to wholefoods, using nutritious pulses and grains as the basis of his trademark simple-yet-delicious recipes. Starters feature a delicious Smoky Paprika Houmous while warming Soups include Shiitake Mushroom and Barley Soup and Curried Parsnip and Butterbean Soup. Try a fresh idea from Salads such as Lentil, Artichoke and Salsa Verde Salad or Slow-cooked Lamb Salad with Broad Beans, Pomegranate and Mint. Perfect Sides include Lemon and Cardamom Rice and Buttered Buckwheat with Corn and Herbs. Hearty and substantial Mains are Sausage, Fennel and Haricot Stew; Slow-cooked Miso Pork Belly with Soy Beans and Barley Risotto with Mushrooms and Goats'' Cheese. Enjoy a home-baked treat from Baking and Sweets such as Sesame Wheatgerm Crisps or Couscous and Cashew Soda Bread.

About the Author

Ross Dobson has long championed farmers'' markets and eating food when it is seasonally available. Now he turns his attention to wholefoods, using nutritious pulses and grains as the basis of his trademark simple-yet-delicious recipes in ''Cooking with Wholefoods.''

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