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A01=Roger Saul
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Spelt: Cakes, cookies, breads & meals from the good grain

English

By (author): Roger Saul

Spelt is a wonder grain. Its deep, nutty flavour and amazing versatility make it a storecupboard essential, not to mention the health benefits. With a broader spectrum of nutrients than modern wheat, it is also easier to digest, lower GI and is known to aid the prevention and treatment of various ailments and conditions. The spelt revival is being championed by Roger Saul, the UK's trusted expert, who grows organic spelt on his farm, Sharpham Park in Somerset. For Roger, spelt is a passion, and he has spent years experimenting. The welcome result is this definitive collection of delicious, wholesome recipes with spelt at their heart. From loaves and cakes full of flavour, to crisp, crumbly pastries, tarts and biscuits, spelt opens up a whole new world of baking possibilities. Try one of the wonderful breads, such as Walnut and Stilton Bread, a hearty dinner such as Moroccan-Spiced Lamb Speltotto, or the sweet indulgence of the Summer Raspberry Cake and join the ranks of people choosing this go-to grain. See more
Current price €22.53
Original price €26.50
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A01=Roger SaulAge Group_UncategorizedAuthor_Roger Saulautomatic-updateCategory1=Non-FictionCategory=WBTCOP=United KingdomDelivery_Delivery within 10-20 working daysLanguage_EnglishPA=AvailablePrice_€20 to €50PS=Activesoftlaunch
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Product Details
  • Weight: 726g
  • Dimensions: 198 x 249mm
  • Publication Date: 02 Apr 2015
  • Publisher: Watkins Media Limited
  • Publication City/Country: United Kingdom
  • Language: English
  • ISBN13: 9781848992290

About Roger Saul

Roger Saul the founder of British designer label Mulberry owns Sharpham Park an organic farm in Somerset. The estate produces a wide range of spelt products and these are sold throughout England and Wales and through supermarkets including Sainsbury's and Asda. They have just launched the website greatbritishspeltrecipes.com in association with Bowel Cancer UK with support from numerous A-list chefs including Hugh Fearnley-Whittingstall and Yotam Ottolenghi.

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