Cooking with Ancient...
By Maria Baez Kijac
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Ancient grains made modern and delicious! Rich in fiber and antioxidants, ancient grains like quinoa, chia, amaranth, and kaniwa are known for their nutritional value. In Cooking
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Cooking with Ancient Grains: 75 Delicious Recipes Quinoa, Amaranth, Chia, and Kaniwa
18 August 2014
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  • Adobe Digital Editions
7.76 MB
General Audience (0-99)
Food & Drink: General

Author Biography

Maria Baez Kijac is a food writer, historian, and the author of The South American Table. Her cookbook was named best Latin American cookbook in the world by the Gourmand World Cookbook Awards and one of the 100 best cookbooks published in the last 25 years by Cooking Light magazine. She has worked as a food columnist for Vista Magazine, a kitchen director for the for the PBS series American Family Kitchen, and a culinary teacher at Kendall College.