A Guide to Northeast Grains

This introductory guide is intended to provide home bakers and other interested consumers with the opportunity to learn more about grain history in the Northeast region of the United States, the new grainshed, how grains are transformed from seed-to-flour, and baking with local flours, specifically wheat, spelt, rye, buckwheat, emmer, einkorn, and triticale. More
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About Kristina Razon

Kristina Razon has a B.A. in International Relations from the University of Delaware, a culinary certificate from Boston University, and a M.S. in Sustainable Food Systems from Green Mountain College. She has worked as a chef instructor, caterer, baker, line cook, recipe tester and contributor, and as a CSA (Community Supported Agriculture) assistant. Kristina currently resides in Brooklyn, NY with her husband, son, and two cats. She can be found baking at Four & Twenty Blackbirds in Gowanus, Brooklyn.


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