Delicious Whole Grain Recipes 333

Author: Wang Qiwu
Publisher:
Publish Date: 2001-03-01
Features: This book is suitable for cooking enthusiasts to reference, and can also serve as teaching materials and reference books for culinary schools and training courses across different regions. It introduces over 20 varieties of coarse grains, including corn, sorghum, millet, barley, buckwheat, soybeans, mung beans, green beans, fava beans, sweet potatoes, potatoes, and more, totaling approximately 333 main dish and side dish recipes. These recipes range from rich local folk flavors to enduring traditional delicacies, innovative dishes from recent years, and some with higher technical difficulty, which have been improved and made easier to master by the authors. Each recipe provides detailed information on ingredients, cooking methods, flavor characteristics, and precautions. Additionally, the book covers relevant knowledge about the medicinal benefits, nutritional content, and consumption methods of coarse grains.