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Einkorn by Carla Bartolucci
"Einkorn is one of the earliest forms of cultivated wheat, with wild strains that can be traced all the way back to the Fertile Crescent. Because of its lack of high molecular weight proteins, members of the gluten-free crowd have found that they can still enjoy einkorn without experiencing the same allergic reactions or uncomfortable side effects that comes with conventional weight. Now Carla Bartolucci, founder of the Jovial line of organic heirloom foods, shares 100 recipes for einkorn-based foods. Baking with einkorn produces much more flavor than regular wheat, and allows gluten-free home cooks to make recipes they can enjoy without aggravating any gluten sensitivities or overhauling their baking techniques. In these breads, crackers, breakfasts, desserts, pizzas, and other main dishes, you'll see how this versatile grain can be the key to cooking as you would with conventional wheat."
The Einkorn Cookbook by Shanna Mallon
If you haven't heard of einkorn yet, get ready to get excited. Easy to digest, less likely to cause gut inflammation, tolerable for those with gluten sensitivity these are just a few reasons why the ancient grain known as einkorn is quickly becoming one of the most popular grains/flours on the market--not to mention its sweet flavor and silky texture. How does one prepare this ancient grain? Popular food bloggers, Tim and Shanna Mallon of Food Loves Writing, bring einkorn right to your table with this beautiful whole food cookbook that includes over 100 recipes, all featuring the world's most ancient grain. Recipes are broken into sections including breakfast, appetizers, breads, main dishes, and desserts, and include such hits as: Vegetable Quiche with an Einkorn Crust, Kale Salad with Einkorn Berries, Einkorn Cranberry Walnut Bread, Einkorn Cinnamon Buns, Acorn Squash and Caramelized Onion, Einkorn Salad, and Mexican Chocolate Einkorn Cookies. Get ready to embrace einkorn, not only for its health benefits, but its wonderful taste. Once you try The Einkorn Cookbook, you'll never go back.
Experiments With Emmer Spelt And Einkorn by John Holmes Martin
From Scratch Holiday Cookbook Featuring Einkorn Flour by Victoria Pruett
Updated to include: 2-page spread with full page photo for each recipe, and 2 new einkorn recipes! If you are wanting to start your own from scratch holiday recipes tradition, you are in the right place! "From Scratch" has 25 tried and true holiday recipes taken straight from my family's cookbook. These recipes have been perfected over generations, and each one features the best ingredients, such as raw milk, pastured eggs, and Einkorn flour. But don't worry, they will work with your preferred versions of wheat, dairy, and eggs too! Even non-dairy milks work perfectly! Every classic holiday recipe has been crafted to give you that classic taste you grew up with, without any of the fillers, artificial colors, flavorings, or many of the most common allergens generally found in the "traditional" versions of these dishes. GRAB YOUR COPY NOW and invite homecooking to the holidays this year! Here are a few things you will find in "From Scratch": Dinner Rolls Crescent Rolls Cheesecake with graham cracker crust and homemade cream cheese Gingersnaps Cinnamon Rolls Gingerbread Men Grandpa's Perfect Fudge Green Bean Casserole: without any canned goods! Honey Baked Ham Glaze Onion Toppers Pecan Pie Sweet Potato Casserole ... and more! Are you ready to bring homecooking to the holidays this year? Grab your copy now! I hope that this collection of recipes brings you as much joy during the holidays as it does my family!
From Einkorn Wheat To Gmo by Wayne Persky
This book looks at the relationship between the evolution of humans, agriculture, and crop biotechnology, including GMOs, from the unique perspective of a farmer who has food sensitivities, a science and engineering education, and experience in grain processing for the food industry. It discusses how we got to where we are, and where we might go.
Archaeology At The Millennium by Gary M. Feinman
In this book an internationally distinguished roster of contributors considers the state of the art of the discipline of archaeology at the turn of the 21st century and charts an ambitious agenda for the future. The chapters address a wide range of topics including, paradigms, practice, and relevance of the discipline; paleoanthropology; fully modern humans; holocene hunter-gatherers; the transition to food and craft production; social inequality; warfare; state and empire formation; and the uneasy relationship between classical and anthropological archaeology.
Domestication Of Plants In The Old World by Daniel Zohary
Reviews the origin and spread of cultivation in southwest Asia, Europe, and northeast Africa, from the very earliest beginnings. This new edition incorporates recent findings from molecular biology and extensive new archaeological data about the spread of agriculture within the region.
Flour And Breads And Their Fortification In Health And Disease Prevention by Victor R. Preedy
Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. Examines those flour and bread related agents that affect metabolism and other health-related conditions Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique Includes methods for analysis of flours and bread-related compounds in other foods
The Domestication And Exploitation Of Plants And Animals by Peter John Ucko
The domestication of plants and animals was one of the greatest steps forward taken by mankind. Although it was first achieved long ago, we still need to know what led to it and how, and even when, it took place. Only when we have this understanding will we be able to appreciate fully the important social and economic consequences of this step. Even more important, an understanding of this achievement is basic to any insight into modern man's relationship to his habitat. In the last decade or two a change in methods of investigating these events has taken place, due to the mutual realization by archaeologists and natural scientists that each held part of the key and neither alone had the whole. Inevitably, perhaps, the floodgate that was opened has resulted in a spate of new knowledge, which is scattered in the form of specialist reports in diverse journals. This volume results from presentations at the Institute of Archaeology, London University, discussing the domestication and exploitation of plants and animals. Workers in the archaeological, anthropological, and biological fields attempted to bridge the gap between their respective disciplines through personal contact and discussion. Modern techniques and the result of their application to the classical problems of domestication, selection, and spread of cereals and of cattle were discussed, but so were comparable problems in plants and animals not previously considered in this context. Although there were differing opinions on taxonomic classification, the editors have standardized and simplified the usage throughout this book. In particular, they have omitted references to authorities and adopted the binomial classification for both botanical and zoological names. They followed this procedure in all cases except where sub-specific differences are discussed and also standardized orthography of sites. Peter J. Ucko is professor emeritus of archaeology at the Institute of Archaeology, University College London. His research interests include the history of archaeology, prehistoric art and images, and interpretation of archaeological collections and site displays. G. W. Dimbleby (1917-2000) was Chair of Human Environment at the Institute of Archaeology, London University. He was the founding editor of the Journal of Archeological Science. Throughout his life he served on important committees such as Science-based Archaeology Committee of the Science Research Council and the Committee for Rescue Archaeology of the Ancient Monuments Board of England.