Einkorn: Recipes for Nature's Original Wheat by Carla Bartolucci, Clay Mclachlan (Photographer)
Our family tries our best to eat healthily, and we have experienced the struggle that many modern people have of trying to locate the most natural and traditional sources of grains and other foods. As many of you know, wheat as seen in stores and even health food sources in North America is a desperately far cry from anything our ancestors consumed! It has been so modified that the phytic acid contained within causes tooth decay and more problems. Thus it was with delight and surprise that we discovered Einkorn....this amazing strain of wheat is the only one known which has never been modified or hybridized! It stems from thousands of years ago, originating in the Fertile Crescent. Can you get any more authentic than that? It was found by Carla Barolucci and is now carefully cultivated in Italy. This cookbook is for all of you who have excitedly made Einkorn our new staple grain. Even those of us who cannot afford to live entirely off of this miracle wheat can use the delightful recipes in this beautiful book, substituting with other grains if we must have our breads and desserts. As I looked through this book, I was delighted by the quality and diversity of the delectable recipes within. This collection of recipes is surely a must for all bakers!
I received this book from the publisher in exchange for my honest opinion.
Read more about the book below:
The only wheat in existence that has never been hybridized or modified, einkorn grew thousands of years ago in the Fertile Crescent. Carla Bartolucci came across it when searching for an alternative grain for her daughter Giulia, who was diagnosed with gluten sensitivity in 2008. Einkorn has remained unaltered for thousands of years, which allows many, including Giulia—who suffered from mood swings, asthma, and digestive problems—to eat wheat without symptoms. Amazed by her daughter’s health transformation, Carla became a champion of this little-known, nutrient-packed grain.
Einkorn shares 100 delicious recipes for working with the grain and its flour in a wide variety of flavorful dishes, such as Yogurt Blueberry Muffins, Spinach Lasagna Bolognese, Neapolitan Pizza Margherita, and Soft & Chewy Ginger Cookies—as well as sourdough and yeasted breads like Classic French Boule and buttery Sweet Potato Rolls. This book also explores einkorn’s history, unique genetics, and superior nutrient content, while sharing Carla’s tips for using it to its full baking and cooking potential.
With eighty-five beautiful color photographs, Einkorn will introduce home cooks to a delicious ancient grain that can transform the way they eat for the better by adding more nutrition and flavor to the foods they love.