| Record ID | ia:spelthealthyqual0000cose |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/spelthealthyqual0000cose/spelthealthyqual0000cose_marc.xml |
| Download MARC binary | https://www.archive.org/download/spelthealthyqual0000cose/spelthealthyqual0000cose_meta.mrc |
LEADER: 03662cam 22005414a 4500
001 ocm75389375
003 OCoLC
005 20200926200609.0
008 051121s2006 azua b 001 0 eng
010 $a 2005937667
040 $aDLC$beng$cDLC$dIG#$dBTCTA$dBAKER$dIEF$dYDXCP$dQBX$dSMP$dCQU$dOCLCA$dBDX$dOCLCF$dOCLCQ$dROC$dZ45
019 $a154744702
020 $a0977463559
020 $a9780977463558
035 $a(OCoLC)75389375$z(OCoLC)154744702
050 00 $aTX809.S64$bC67 2006
082 00 $a641.5/63$222
100 1 $aCosentino, Marsha.
245 10 $aSpelt healthy! :$bquality whole food cooking and baking with spelt /$cMarsha Cosentino.
250 $a1st ed.
260 $aPayson, Ariz. :$bAutumn Rose Press,$c©2006.
300 $axvii, 443 pages :$billustrations ;$c23 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (pages 429-431).
505 0 $aPt. Introduction to spelt (1. The qualities of spelt -- 2. Why choose spelt? -- Food intolerances and allergies -- 4. Coming home) -- pt. II. Speltoids : facts and other curious things about spelt (1. What, exactly, is spelt? -- 2. Spelt time -- 3. The tangled web of words : spelt, emmer, Einkorn and farro) -- pt. III. Spelta's place for every day fine food (1. Whole food cooking and baking with spelt : it's a natural -- 2. What's on the menu at Spelta's Place : the recipes at a glance) -- pt. IV. Knead to know about cooking and baking with spelt : going beyond the basics (1. Spelt flour -- 2. Cooking and baking process -- 3. Giving form to spelt -- 4. Common problems and suggestions for remedies -- 5. All measures are not the same) -- pt. V. The recipes.
520 $a"A go-to cooking and baking guide, this reference demonstrates how to use whole-grain spelt in all its forms. Containing more than 200 recipes—all keyed by blood-type diet notations—in an easy-to-follow, 1-2-3 format, the cookbook provides guidelines and illustrations for the creation of a wide range of dishes, including bagels, biscuits, bread, calzones, pizza, and waffles. Beginning with an introduction to the ancient grain, the text examines spelt's heritage, composition, nutritional benefits, and appeal for those suffering from diabetes, food allergies, gluten intolerance, and other food sensitivities. A "Knead to Know" section presents tips on techniques for cooking and baking with spelt, such as how to measure and "fluff" the flour, gauge rising times and consistency of the dough...Source: Publisher." -- Google Books viewed August 7, 2020.
650 0 $aCooking (Spelt)
650 0 $aSpelt.
650 0 $aCooking (Natural foods)
650 7 $aCooking (Natural foods)$2fast$0(OCoLC)fst01753157
650 7 $aCooking (Spelt)$2fast$0(OCoLC)fst01753194
650 7 $aSpelt.$2fast$0(OCoLC)fst01129521
856 42 $3Contributor biographical information$uhttp://catdir.loc.gov/catdir/enhancements/fy0714/2005937667-b.html
856 42 $3Publisher description$uhttp://catdir.loc.gov/catdir/enhancements/fy0714/2005937667-d.html
938 $aBaker & Taylor$bBKTY$c19.95$d14.96$i0977463559$n0007269827$sactive
938 $aBrodart$bBROD$n07437846$c$19.95
938 $aBaker and Taylor$bBTCP$nBK0007269827
938 $aIngram$bINGR$n0977463559
938 $aQuality Books, Inc.$bQUAL$na 05937667
938 $aYBP Library Services$bYANK$n2762398
029 1 $aAU@$b000041037150
029 1 $aIG#$b0977463559
029 1 $aNZ1$b11097842
029 1 $aQBX$ba 05937667
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 178 OTHER HOLDINGS