Go Barley - by Pat Inglis & Linda Whitworth (Paperback)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br>Delicious and easy to use, barley is the newest superfood with tremendous health benefits and the power to turn favorite dishes into nutritional powerhouses. High in fiber, this ancient grain has been proven help you feel fuller longer and is also a source of many essential vitamins and minerals, including B vitamins, folate, iron, calcium, potassium, phosphorus, magnesium, manganese, zinc, and selenium. Barley has a wonderful nutty flavor and adds great texture to soups, stews, and salads, and blends well into main dishes, sides, and desserts. Recipes include Chicken Mushroom Crêpes; Prairie Cranberry Almond Crisps; Wild Rice, Barley, and Fruit Salad; Lentil and Barley Fish Chowder; Barley Apricot Stuffed Pork Tenderloin; Barley Jambalaya; Spinach, Smoked Salmon, and Barley Risotto; Mushroom Barley Burgers; Blueberry Barley Muffins; Chocolate-Dipped Almond Biscotti; Prairie Streusel-Topped Cake; and many more.<br><p/><br></br><p><b> Review Quotes </b></p></br></br><br>Go Barley named Best Historical Recipes Book for Canada-English by the Gourmand World Cookbook Awards. <p/>Go Barley appears on Quill & Quire Magazine's Trade Paper NonFiction Bestsellers list. <p/>Go Barley appears on Quill & Quire Magazine's Canadian Top 20 Bestsellers list. <p/>This good-looking book should appeal to a variety of cooks, including vegetarians and health-food advocates: Crêpes and salads, risottos and burgers, meat stuffings and muffins; the recipes provided by [enthusiasts Inglis and Whitworth] even include dessert. --<i>Montreal Gazette</i> <p/>Barley is an incredible, versatile ancient grain that grows wonderfully across North America ... Canada is one of the top ten producers of barley, and this should be reason enough for home cooks to use this grain to add diversity to their meals. But if that, coupled with the significant health benefits isn't enough to entice, the wonderful nutty flavour and the abundant recipes in this book will help make barley either the star of a dish or a very strong supporting cast member. --Tawfik Shehata, executive Chef, The International Centre; voted one of the top ten new chefs in Canada by <i>En Route</i> magazine <p/>Go Barley is both a cookbook and a glimpse into the future of the food life of North America. --Anita Stewart, culinary activist, author, founder of Cuisine Canada<br><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Pat Inglis</b> is a professional home economist and food writer who has worked with U.S. and Canadian food producers and manufacturers creating tasty, nutritious recipes that showcase their products. <b>Linda Whitworth</b> is known as the "queen of barley" in her work promoting barley as a healthy grain. In her day job, Linda is a market development manager for a barley association and a home economist. She is the host of "Linda's Kitchen" on gobarley.com. Both live in Calgary, Alberta.
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