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Bibliographic Detail
Publisher
Skyhorse Pub Co Inc
Publication date
November 18, 2014
Pages
179
Binding
Paperback
Edition
Reprint
Book category
Adult Non-Fiction
ISBN-13
9781629145563
ISBN-10
1629145564
Dimensions
0.75 by 7 by 7 in.
Weight
1.10 lbs.
Original list price
$14.95
Summaries and Reviews
Amazon.com description: Product Description:
The Ojibwe people call wild rice Âmahnomen,â the good berry. Wild Rice elaborates on the many elements of that tradition, and brings it forward in fresh, delectable recipes. This comprehensive guide to Zizania palustris tells the story of North Americaâs only native grain, from its emergence in the western Great Lakes area to its use in todayâs kitchens. The book demystifies the purchasing of wild riceÂblack or brown, long grain or short grain, lake rice or river rice, US rice or Canadian riceÂclarifies cooking options, and proposes wild rice as a fast food (cook a full pound and freeze in small packets).
The recipes range from simple soups to gourmet entrées and food for a crowd. Traditionally, wild rice was harvested from canoes and parched in iron kettles over open fires. Although these old ways are still practiced, much of todayâs wild rice is cultivated in flooded fieldsÂrice paddiesÂin the Upper Midwest and in California, and is harvested with combines and processed with machinery. The question arises: Which is better-tasting and more nutritiousÂnaturally occurring wild rice or cultivated wild rice?
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. Weâve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
The recipes range from simple soups to gourmet entrées and food for a crowd. Traditionally, wild rice was harvested from canoes and parched in iron kettles over open fires. Although these old ways are still practiced, much of todayâs wild rice is cultivated in flooded fieldsÂrice paddiesÂin the Upper Midwest and in California, and is harvested with combines and processed with machinery. The question arises: Which is better-tasting and more nutritiousÂnaturally occurring wild rice or cultivated wild rice?
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. Weâve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Editions
Paperback
The price comparison is for this edition
Reprint edition from Skyhorse Pub Co Inc (November 18, 2014)
9781629145563 | details & prices | 179 pages | 7.00 × 7.00 × 0.75 in. | 1.10 lbs | List price $14.95
About: The Ojibwe people call wild rice Âmahnomen,â the good berry.
About: The Ojibwe people call wild rice Âmahnomen,â the good berry.
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