Freekeh, Wild Wheat & Ancient Grains -

Freekeh, Wild Wheat & Ancient Grains

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Ancient supergrains, now modern staples, are growing in popularity in our health conscious age. Ruth Nieman has been cooking with these grains for many years, and she is an expert on the cultural, historical and biblical background to their use in the culinary arts. The book will feature Freekeh, (from the Arabic 'to rub') now known as a grain and sold in many health food and grocery shops, the main staple famed in the Old Testament as a first grain offered up to the Temple in Jerusalem, grown by the ancient Israelites. The harvesting of Freekeh, Barley, Emmer, Quinoa, Sorghum wheat, Spelt and many more, govern the landscape of Israel's Judean hills and the lush northern region, known as Galilee.

Product code: 9781909248687

ISBN 9781909248687
Dimensions (HxWxD in mm) H240xW170
No. Of Pages 272
Publisher Prospect Books
A cookery book on the cultural, historical and biblical background of super grains, freekeh, barley, emmer, rye, sorghum wheat. Ruth Nieman gives us wonderful recipes and colour photographs.