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34%OFFRoger Saul - Spelt: Cakes, cookies, breads & meals from the good grain - 9781848992290 - V9781848992290
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Spelt: Cakes, cookies, breads & meals from the good grain

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Description for Spelt: Cakes, cookies, breads & meals from the good grain Hardback. Spelt is becoming the go-to grain due to its nutritional benefits. The Romans called spelt their 'Marching Grain' because of its high energy content. It is generally higher in protein, easier to digest and has a much broader spectrum of nutrients than our modern inbred wheat. What's more, it contains plant lignans, which are thought to help prevent Num Pages: 176 pages. BIC Classification: WBT; WBVS. Category: (G) General (US: Trade). Dimension: 199 x 251 x 21. Weight in Grams: 712.
Spelt is a wonder grain. Its deep, nutty flavour and amazing versatility make it a storecupboard essential, not to mention the health benefits. With a broader spectrum of nutrients than modern wheat, it is also easier to digest, lower GI and is known to aid the prevention and treatment of various ailments and conditions. The spelt revival is being championed by Roger Saul, the UK's trusted expert, who grows organic spelt on his farm, Sharpham Park in Somerset. For Roger, spelt is a passion, and he has spent years experimenting. The welcome result is this definitive collection of delicious, ... Read more

Product Details

Publisher
Watkins Media Limited
Format
Hardback
Publication date
2015
Condition
New
Number of Pages
176
Place of Publication
London, United Kingdom
ISBN
9781848992290
SKU
V9781848992290
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-10

About Roger Saul
Roger Saul, the founder of British designer label Mulberry, owns Sharpham Park, an organic farm in Somerset. The estate produces a wide range of spelt products and these are sold throughout England and Wales and through supermarkets, including Sainsbury's and Asda. They have just launched the website greatbritishspeltrecipes.com, in association with Bowel Cancer UK, with support from numerous A-list chefs, ... Read more

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