Episode 101
101 CC How to Cook with Whole and Ancient Grains
Pickling, Deep Frying, and Baking with Whole and Ancient Grains
The Clever Cookstr's Quick and Dirty Tips from the World's Best Cooks · Macmillan Holdings, LLC
May 17, 20169m 51s
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Show Notes
Ann Taylor Pittman, Executive Editor of Cooking Light magazine and the author of EVERYDAY WHOLE GRAINS: 175 New Recipes from Amaranth to Wild Rice, joins the Clever Cookstr to talk about this food trend that has earned a permanent place in home cooks' pantries. Read the full transcript here: http://bit.ly/1WaWeTx
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