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, by Carla Bartolucci
Download Ebook , by Carla Bartolucci
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Product details
File Size: 28993 KB
Print Length: 242 pages
Publisher: Clarkson Potter (August 4, 2015)
Publication Date: August 4, 2015
Sold by: Random House LLC
Language: English
ASIN: B00PEPR61C
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This is a beautiful paperback cook book I can’t wait to dig into. The author says, “This book is a celebration of our return to real food, to better health, and to eating foods that are naturally delicious and good for you.â€This husband and wife team were passionate about the family’s food heritage and became very concerned when their two year old daughter Giulia became intolerant to dairy and eggs when she was two years old. Later on when her condition grew more severe they began taking a closer look at her diet. They soon learned that their daughter was sensitive to gluten but didn’t have Celiac disease but was seriously sick.I appreciated the author sharing their journey in discovering what foods were making their daughter sick. Because of their passion for food, family and farming they moved back to Italy to be close to their farms. In their travels they discovered an ancient grain that had not been hybridized. They tested and researched this grain. After finding out all the great qualities in the wheat they wondered why they had never heard of it before. The author states, “In part because there were only a few hundred acres of Einkorn being grown worldwide and the grain was on the threshold of extinction – which, not surprising, made the relic grain hard to find. Einkorn’s yields are very low , and it is not the easiest wheat to grow or mill; it has a husk that must be removed before milling, which reduces the already low harvest by 40%, meaning the yield is just one fifth that of today’s wheat. Yet the way Einkorn grows the way wheat is supposed to grow, and as parents, we felt strongly that this was the type of wheat our daughter was meant to eat…After witnessing our daughters dramatic improvement, my husband and I knew we had to make Einkorn available to others….I gratefully accepted this as my life’s mission.â€I loved reading about their mission and how passionate they are about this flour and making incredible food from it. This book is amazing. I wish it had scratch and sniff because I felt like I walked into a remarkable bakery as I looked at all the incredible pictures of the recipes inside. There are also step by step pictures which made me feel as if I was alongside the master chef at work.The book starts out with the family’s testimony followed by the history of wild Einkorn informing readers about the evolution of the wheat we use today. They also show a protein chart comparing Einkorn to other grains and why Einkorn’s gluten is different. Since I have a sensitivity to gluten I found this fascinating. They talk about how to work with Einkorn flour. It’s a little bit different than working with regular flours. Again all very helpful and interesting.This author kicks off the recipes with an Einkorn Sourdough Starter recipe. She talks about how to begin the starter and feed it and finish the starter over a 6 – 10 day period. The step by step pictures are helpful and the instructions are easy to follow. Then she goes to Yeast Levain bread. Again step by step pictures that show what the dough should look like and how to knead it. There are directions to using your oven and how to cook this dough in your bread machine.She goes on to talk about sprouted Einkorn wheat berries, what they are and how to cook with them. Then the first section titled Breads and Crackers. There are 30 recipes in this section. I want to make them all. There is the no-knead overnight Artisan Loaf, French Baguettes, Kefir Sourdough Bread, Classic Sandwich loaf, Raisin and Walnut Miche, Focaccia Genovese, Semi[Whole Grain Kaiser Rolls, Einkorn Corn Bread, Bagels, Hamburger and Hotdog rolls, and Sea Salt Crackers I’d love to try.The next section is titled, Quick Breads and Breakfasts. There are 16 recipes in this section. The ones that I’d like to try first are Bacon & Cheddar Buttermilk Biscuits; Whole Grain Caramelized Banana Bread, Zucchini Bread, Whole Grain Einkorn Pancakes, Golden Buttermilk Pancakes, and Slow-Fermented Begian Waffles.Next is the section titled Cookies and Cakes, there are 14 recipes in all. The ones that looked yummy to me and want to try first are Goodness Graham Crackers, “Oatmeal†– Flax Sultanas cookies, Chocolate Chip Cookies’ Olive Oil and Wine cookies, Classic Carrot Cake, Vanilla Cupcakes with Strawberry Cream Cheese Frosting and Chocolate cupcakes with Chocolate Chip Buttercream Frosting. Still more amazing desserts are under the section titled Pies, Tarts, Pastries and Pudding. There are 11 mouthwatering recipes in this section. Some I’d like to try are Lemon Cream Tart, Slow-Rise Sticky Cinnamon Buns, Classic Apple Pie and Italian Cream Puffs.Next section is Pizza, Pasta and Savory Main Dishes. There are 12 recipes in this amazing section. I’m was raised in an Italian home and have stopped eating many of these dishes because of my gluten sensitivity. It will be exciting to eat many recipes in this section again such as Neapolitan Pizza, New York – Style Pizza, Spinach Lasagna Bolognese, Butternut Squash Gnocchi and tomato sauce, Roasted Root Vegetable and Chicken Country-style pie; Cod and Salmon Burgers.The last section is titled Street Food. There are 13 recipes in it. I want to try everyone. But the first on the list are Sprouted Veggie Burgers, Korean Dumplings, Refried Bean Chimichangas, Crepes, Soft German Pretzels and Churros. Ok, now I’m hungry.In their search to find a cure for their daughter’s health issues this family discovered Einkorn. In order to bring this flour to the rest of the world they started a company named Jovial. It’s a company devoted to Einkorn and gluten-free products. I’m looking forward to trying this flour and these recipes. I look forward to eating these dishes. It’s been a long time since I’ve eaten anything like this. I’ve checked out their prices on flour and they are reasonable. The health benefits look amazing. I hope to create some of these amazing dishes and reap the health benefits. I’m excited. Ordering the flour today hoping my body reacts favorably to this flour!Disclosure of Material Connection: I received a complimentary copy of this book from the publisher for the Blogging for Books site. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Advertisingâ€Nora St LaurentTBCN Where Book Fun Begins www.bookfun.orgThe Book Club Network blog www.psalm516.blogspot.comBook Fun Magazine www.bookfunmagazine.com
Phenomenal cookbook. I am someone that just can't eliminate bread from my diet, but I truly believe there is a problem with the industrialized wheat that have been living with - I've been using this cookbook to slowly incorporate Einkorn into my diet. Carla has done the hard work of figuring out how to work with this flour and passed all of her wisdom to us in this cookbook. Einkorn flour (which I have been buying through the Jovial website or Amazon) has a great taste, and the recipes in this book are great. I've been baking bread, bagels, pita bread (it puffs right up!!), pancakes, biscuits, cookies and crackers. I also have a pretty good sourdough starter going, still trying to make it stronger.In addition to the cookbook, Carla has a blog on the Jovial website that allows you to post questions or troubleshoot - great support and resource!
I have been trying to understand why so many people in the United States are gluten sensitive. I still don't have the answers; however, here may be a piece to the puzzle. I recently read Einkorn by Carla Bartolucci and found einkorn wheat is an ancient grain "completely untouched" by interbreeding. Carla wrote this book to tell people about the flour and how to use it. Her family owns Jovial Foods and Bionature, the largest growers of einkorn wheat in the world.This grain is missing a group of protein gliadins which our modern wheat has. In addition, the gliadins it does contain are present in a higher ratio to glutenins than in our modern wheat. As a consequence, some gluten sensitive people who do not have celiac disease can tolerate this grain. A bonus: einkorn has over 5% more protein than durum wheat flour.Carla's book is beautifully photographed, with a picture for almost every recipe, inspiring one to try the recipes. Clear directions, prominently displayed ingredients, and chatty remarks add to the desirability of this book. There is quite a variety of recipes in the book ranging from breads and crackers, cookies and cakes, to pizza and pasta. Included are instructions on how to start a starter for sourdough as well as recipes using it.I was able to find einkorn all purpose flour at Whole Foods; however, I cannot find einkorn whole grain flour anywhere except a place in Europe where postage is prohibitive. One may purchase the grains and mill the flour at home. This is a definite negative about the book as of approximately 93 recipes, about 57 use just the all purpose flour. Thirty-six require whole grain flour and/or grains to complete the recipe. From their website, I understand Jovial foods will soon be offering the whole grain einkorn flour.OI tried three recipes, all keepers:1. Golden Buttermilk Pancakes. My gluten sensitive grandson experienced no difficulties with these. ..yeah!--especially because we all really liked these flavorful cakes. And, surprise, they were great reheated the next day in the toaster. This is now our favorite pancake recipe. An added bonus was that the pancakes did not sit like a weight in our bellies like other pancakes do.2. Almond Sugar Cookies. These were tasty and passed my grandson's tummy test. However, the almond flavor is very light. I don't have the patience to roll out cookies, so I pinched off walnut sized balls of dough, dipped them in sugar, placed them sugar side up on my Silpat, and pressed them down with a cookie stamp. The cookie held the impression through baking and looked lovely on the plate. I will make these again but call them butter cookies.3. Classic Cream Scones. I added 1/2 cup of Zante currants. What sticky dough! Messy to work with, so I gave up and instead made drop scones on my pre-heated pizza stone. They had an excellent, buttery flavor even though they were a bit crumbly. Well worth doing again.I will definitely try more recipes from this book as my family really liked the taste of einkorn and Carla's recipes worked well. I received this book from Blogging for Books for this review, and these are my own opinions.
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