Go Barley

Modern Recipes for an Ancient Grain

By (author): Pat Inglis, Linda Whitworth
Foreword by: Anita Stewart
ISBN 9781771510516
Softcover | Publication Date: April 8, 2014
Book Dimensions: 7.5 in x 9 in
256 Pages

About the Book

Winner a 2015 Gourmand World Cookbook Award in English Canada

A revolutionary cookbook using an ancient grain, Go Barley: Modern Recipes for an Ancient Grain includes more than one hundred healthy, delicious, easy-to-follow recipes that will become favourites in every kitchen.

Turn your favourite dish into a nutritional powerhouse with barley. Delicious and easy to use, barley is the newest superfood with tremendous health benefits. High in fibre, this ancient grain has been proven to lower cholesterol, a risk factor for heart disease, and promote digestive health. Barley has a lovely nutty flavour and adds great texture to soups, stews, and salads. It blends well into main dishes, sides, and desserts, and when used in flour form, it makes wonderful breads and baked goods. Not only does the grain help you feel fuller longer, it is also a source of many essential vitamins and minerals, including B vitamins, folate, iron, calcium, potassium, phosphorus, magnesium, manganese, zinc, and selenium. Divided into familiar sections of Breakfast; Appetizers, Salads, and Soups; Main Dishes; Sides; Baking; and Sweet Treats, there is a recipe for any meal of the day. 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.

About the Author(s)

Pat Inglis is a professional home economist and food writer who throughout her career has worked with American and Canadian food producers and manufacturers, creating tasty, nutritious recipes that showcase their products. She was a food writer for the Montreal Gazette who, in 1981, moved to Alberta with a growing family where she continued as a consultant for many Alberta food producers and served as a food safety information officer for a nationwide food safety hotline. Her friendship with co-author Linda Whitworth got her started developing "a few recipes" that featured barley grains and flour. One good recipe led to another, and soon, as her family and friends will attest, she was immersed in creating a wide variety of recipes for these versatile products. Pat has a bachelor of science in food and nutrition from Douglas College, Rutgers University in New Jersey and she has completed upgrading courses in food safety and food microbiology offered by the University of Alberta. She lives in Calgary, Alberta.

Linda Whitworth is a home economist with an extensive background in the food industry, and the former market development manager for Alberta Barley, where she hosted "Linda's Kitchen" on gobarley.com. In the past, Linda worked in retail management, mall management, and marketing. She was also a home economist for Calgary Co-op, where she worked on the marketing team to decide on listings for grocery stores, acted as a Co-op consumer liaison, and promoted Co-op products. Linda has an extensive background with agriculture organizations, working for fifteen years as a consultant to the Alberta Cattle Commission, Alberta Egg Producers, Beef Information Centre, Nova Scotia Egg Producers, and Alberta Beef. She holds a bachelor of science in home economics from the University of Alberta and has taken additional courses in building management, marketing, and small business development. She lives in Calgary, Alberta.