Pastrymaking and Baking with Chia
WORLD GOURMAND COOKBOOK AWARDS 2008 - Best Health and Nutrition Book from Argentina. - Best Baking Book from Argentina.
Pastrymaking and baking with chia wins Second Place for Best in the World for Best Health and Nutrition Book.
31 Countries were competing in this category.
Synopsis:
Pastrymaking and Baking with Chia; this book gives us a new and original approach to experiment in the kitchen with new flavors from a primitive seed: chia, the most important source of omega-3, which added to our diet favors prevention of cardiovascular diseases.
You will find recipes of sponge cakes, puddings, cakes, muffins, cookies, meringues, desserts, bread and crackers. Tasty preparations using techniques accessible to everyone: with their ingredients, nutritional classification per serving and some little secrets to share.
The book contains important nutritional information, written in clear and plain language; a record of the history of the chia seed, its advantages and use in the daily diet.
English Version:
Pastrymaking and Baking with Chia - Vila Lo Presti
Editions: De Los Cuatro Vientos
Size: 8.25 x 8.25 in.
Pages. 224
Hereafter, there are some of the benefits that the chia gives:
- It owes the highest percentage known of alfa-linolenic acid
- It contains more proteins, lipids, energy and fibre (but less
carbohydrates) than rice, barley, oats, wheat or corn.
- It is an excellent source of calcium, phosphorous, magnesium,
potassium, iron, cinc and copper.
- It is poor in sodium: 78 times less than salmon, 237 times lower
than tuna.
- Different from other omega-3 fatty acid sources, it does not
contain “fish taste”.
More information on: www.uapress.arizona.edu/books
Synopsis:
Chía, one of the four main Aztecs´crops when Columbus arrived in The New World, offers the highest content of omega-3 fatty acids available in the vegetal kingdom. Precolumbian civilizations used the chia as raw material to make medicine, nutritional compounds, and as energetic source in long journeys.
In this book, two engineers, one in farming production and the other in agricultural machinery, reveal the modern potential of this forgotten crop, compare the chia fatty acids´ profiles with other sources´which include an important dose in omega-3:fish oil, flax seeds and sea weeds, and they also provide some evidence that chia is superior to the above sources in several aspects.
English Version:
CHIA - Ayerza, R.(h), and Coates, W.
Publishing: The University of Arizona Press.
Pages: 212.
Dimensions: 15,5 x 22,5 cm.