208 pages, 9.25 × 7.5 × 0.65 in
May 1, 1995
Penguin Publishing Group
The following ISBNs are associated with this title:
ISBN - 10: 0895296969
ISBN - 13: 9780895296962
Read from the Book
AcknowledgmentsFirst and foremost, I would like to express my thanks to Wilhelm W. Kosnopfl, president of Purity Foods, Inc., whose inspiration and encouragement made this book possible. Thanks also go to Purity Foods’ domestic operations manager, Donald A. Stinchcomb, for the statistical information he provided.I also wish to thank Dr. Ch.I. Kling of the Universität Hohenheim, and Professor William E. Barbeau of Virginia Tech for the invaluable information they supplied about grains; Anna Merighi, my patient cooking teacher, who paved the way for my culinary career; my cousin Luise and her husband, Wolfgang, who introduced me to the teachings of St. Hildegard of Bingen and her belief in spelt as a healing food; and Frau Ott of Störnhof, Bavaria, whose life is dedicated to growing and spreading the benefits of spelt.As always, my thanks go to my mother, Anna; my godmother, Kuni; my sisters, Lore, Hannah, and Inge; and my cousin Erika for their generous support throughout the project, and for acting as guinea pigs. Thanks also go to the many, many friends and acquaintances whose recipes, over the years, have found their way into my database and have been used and modified many times over.I would like to express my appreciation to the Vita-Spelt competition winners whose recipes appear in this book. I trust they will accept the alterations I made, all of which were necessary for the purpose of creating a consistent work.On behalf of all of us who enjoy spelt, I thank farmers ev
From the Publisher
The story of spelt goes back over 9,000 years, but only recently has this marvelous little grain’s unique nutlike taste been rediscovered. Spelt makes the perfect ingredient for breads, cakes, cereals, side dishes—and it is a gluten-free, nutrient-rich alternative to wheat.
In The Spelt Cookbook, Helga Hughes shares an exciting collection of over 175 easy-to-prepare recipes that marry the rich taste of golden spelt with a variety of fresh and flavorful ingredients, including Old-World Buttermilk Waffles, White Bean Chili with Elbows, and Hazelnut Granola.
Whether you are looking for a wheat alternative, or simply want to mix up your mealtime routine, The Spelt Cookbook is the only guide you’ll need to the delicious world of spelt cookery.
About the Author
Helga Hughes is a successful physical educator, teacher, pilot, chef, and author. She was educated at the Marienheim College in Forchheim, Bavaria, where she first experienced the joys of traditional spelt cooking. After moving to the United States in 1961, Helga taught at health spas and was the activities director at a major Arizona retirement community. She was the founder of the popular Watercise program of prenatal exercise, and author of The Complete Prenatal Water Workout Book. In addition, Helga’s cooking articles have appeared in numerous national newspapers and magazines. She is also the author of several cookbooks.