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Einkorn: Recipes for Nature's Original Wheat: A Cookbook - Paperback | Diverse Reads

Einkorn: Recipes for Nature's Original Wheat: A Cookbook

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Delectable gluten-free recipes starring einkorn, the ancient grain with tremendous flavor

“An absolutely beautiful array of stunning, approachable recipes [that bring] einkorn back to its rightful place at the table of any whole foods kitchen.”—Jennifer McGruther, author of The Nourished Kitchen

The only wheat in existence that has never been hybridized, einkorn grew thousands of years ago in the Fertile Crescent. Carla Bartolucci came across it when searching for an alternative grain for her daughter Giulia, who was diagnosed with gluten sensitivity. Einkorn has remained unaltered for thousands of years, which allows many, including Giulia—who suffered from mood swings, asthma, and digestive problems—to eat wheat without symptoms. Amazed by her daughter’s health transformation, Carla became a champion of this little-known, nutrient-packed grain.

Einkorn shares 100 delicious recipes for working with the grain and its flour in a wide variety of flavorful dishes, such as Yogurt Blueberry Muffins, Spinach Lasagna Bolognese, Neapolitan Pizza Margherita, and Soft & Chewy Ginger Cookies—as well as sourdough and yeasted breads like Classic French Boule and buttery Sweet Potato Rolls. This book also explores einkorn’s history, unique genetics, and superior nutrient content, while sharing Carla’s tips for using it to its full baking and cooking potential.

With eighty-five beautiful color photographs, Einkorn will introduce home cooks to a delicious ancient grain that can transform the way they eat for the better by adding more nutrition and flavor to the foods they love.

ISBN-13: 9780804186476

Media Type: Paperback

Publisher: Clarkson Potter/Ten Speed

Publication Date: 08-04-2015

Pages: 240

Product Dimensions: 7.30(w) x 9.00(h) x 0.90(d)

CARLA BARTOLUCCI and her husband, Rodolfo, first started growing einkorn near their home in Northern Italy in 2009. With twenty years of experience in the organic food industry as owners of the Bionaturæ and Jovial brands, they work directly with a special group of farmers and are now the largest growers of einkorn wheat in the world. Carla and her family divide their time between Connecticut and Modena, Italy.

Table of Contents

Preface viii

From Wild Einkorn to the Wheat of Today xii

Working With Einkorn 4

Breads & Crackers 22

Quick Breads & Breakfast 78

Cookies & Cakes 110

Pies, Tarts, Pastries & Pudding 140

Pizza, Pasta & Savory Main Dishes 166

Street Food 194

Acknowledgments 222

Index 223