Beans, Grans, Nuts & Seeds book by local member

I just heard about another local food author!

Beans, Grains, Nuts & Seeds: Further Adventures in Eating Close to Home
by Elin England

 It hasn’t been reviewed by the Weston A. Price Foundation yet, but I have been in corrispondence with the author.  She says:

“In my first book, Eating Close to Home: A Guide to Local Seasonal Sustenance in the Pacific Northwest, my focus was on providing readers with tips and recipes for cooking with locally grown, seasonal produce.  In Further Adventures, the emphasis is on utilizing the wonderful variety of beans, grains, nuts and seeds that are now found in local farmers markets and grocery outlets in the Pacific Northwest.  I have included in the book general information on cooking with these foods as well as numerous recipes from appetizers to desserts.   Further Adventures is available locally at Tsunami Books and through Eugene Local Foods, and on-line through Amazon, Barnes & Noble and Lulu.com.  I will be getting it into more local stores soon.  

I think that much of the book is aligned with WAPF principles. I talk about soaking beans and grains and nuts and why it is beneficial to do so, and I have information in the book about sprouting.  And certainly the book is aligned in that the whole premise is that we would do well to be eating more whole grains, beans, nuts and seeds.  That said, I wanted the book to appeal to a wide range of people and didn’t want to alienate those who may not be as adventurous in cooking or as willing to allocate as much time as some other folks do.  So I suggest that while soaking is definitely beneficial, if you are in a pinch it is also possible to cook your beans and grains without soaking them.  I also did not discuss how to soak flour before baking, although I have included my favorite sourdough rye bread recipe.

The bottom line is that I think people who are enthusiastic about WAPF will find recipes of interest in the book, and I think that WAPF does such a good job of educating people about how to prepare their grains and such that most everyone should be able to adapt the recipes that don’t specifically include instructions to soak.

I am attaching a copy of the press release for your information, and would be happy to answer any questions you might have about the book.  I can be reached by email (eengland@uoregon.edu) or by phone at 541-747-6677.  

Regards,

Elin

Download press release: FurtherAdventures PressRelease

It is always wonderful to hear about local authors.  If you have written a book or article, let me know!

For more see: blogs, books and articles by Local Eugene Chapter Members

And remember, if you purchase any of the recommended books on Amazon, please go through the Weston A. Price Foundation Thumbs-Up Reviews, so that they receive a referral fee!

 

Gluten-Free Sourdough Books Available!

The Art of Gluten-Free Sourdough Baking books are now in! At our May Popcorn Review, we showed the DVD presentation, and after the movie we decided to buy the author’s book.

If you pre-paid for a book, please arrange to come to one of our events to pick it up. If you would like to buy a copy, we have about 5 left!

Book: The Art of Gluten-Free Sourdough Baking by Sharon Kane

Cost: $29 (while supplies last)

Pick up a copy at one of our events!

Links:
Sharon Kane’s websites and articles:

We also received a personal invitation from Sharon Kane to join her bread group and newsletter:

Hi Lisa,

I deeply thank you for spreading my word. Please email me if you have questions about anything. Please invite your chapter members who purchase my book to contact me with their email so I can add them to my bread group list and newsletter if they so desire.

Many thanks again,
sharon

Sharon spoke at the Wise Traditions Conference in November. I wrote a little about it here: Wise Traditions 2011 (Lisa) Friday