Spelt burgers, spelt dumplings and spelt coffee are among the surprises in The Spelt Cookbook: Cooking with Nature's Grain for Life, an October title from Avery Publishing. Author Helga Hughes, a health and food writer, explains why this flavorful, little-known grain fell out of favor during the Industrial Revolution and offers 175 recipes to promote its acceptance as a foodstuff full of nutrition and nut-like taste. ($14.95 paper, 198p ISBN 0-89529-696-9) Linda West Eckhardt and Diana Collingwood Butts, the authors of Bread in Half the Time, strike again with new ways to achieve time-honored ends. In Rustic European Breads from Your Bread Machine, coming from Doubleday in September, they teach how to make 100 or so hearty kinds of bread using a bread machine's dough cycle, shaping by hand and baking in a home oven. Dark breads, wheat breads, flatbreads, bagels, baguettes and more. Mail order sources are included. ($25 336p ISBN 0-385-47777-5)
Reviewed on: 02/02/1997 Release date: 02/01/1997 Genre: Nonfiction
During the Covid-19 crisis, Publishers Weekly is providing free digital access to our magazine, archive, and website. To receive the access to the latest issue delivered to your inbox free each week, enter your email below.