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All-American Waves of Grain: How to Buy, Store, and Cook Every Imaginable Grain
From the Vast wheat fields of Kansas to trendy New York bistros, grains are hot. Wheat, corn, and rice have always formed the bedrock of American eating, but now home cooks and chefs are expanding their horizons to experiment with couscous, bulgur, amaranth, and a variety of other cereals and seeds.Here the acclaimed authors of All-American Vegetarian bring us up to date ...more
Hardcover, 314 pages
Published December 1st 1941 by Henry Holt & Company
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