Spelt Healthy! Quality Whole Food Cooking and Baking with Spelt

Spelt Healthy! Quality Whole Food Cooking and Baking with Spelt
Author: 
Marsha Cosentino
Publisher: 
Autumn Rose Press
Publication Date: 
2006
ISBN: 
0–977–46355–9

paper, 443 pp., $19.95

Spelt, a grain similar to wheat, is the focus of this text; this ancient grain is considered a desirable replacement for wheat in the diets of those facing such health issues as high blood pressure and allergies. The author reviews the character of this healthful food at length before providing information about cooking with spelt. She includes a variety of recipes, ranging from baked goods and cereal for breakfast to main dishes for dinner. Besides rhapsodizing over spelt in all its forms, the author provides valuable health data with each recipe. Although spelt may not be a regular item at the local grocery, it can be found in many health food stores.

— Marilyn K. Alaimo, garden writer and volunteer, Chicago Botanic Garden

Volume: 
10
Number: 
1