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雜糧很雜，但做法可不能雜。一道菜不是幾種雜糧混在一起，煎煮炒烤就行，我們總要前後思量，為什麼是小麥配糙米？為什麼蕎麥蘿蔔糕裡要混入紅藜？如果黑豆和甘藷作伙煮，滋味是怎樣？豆腐可以替代鮮奶油做出生乳捲嗎？我們帶著實驗精神一道道嘗試。
《在地雜糧好料理》這個雜糧實驗室裡。每道料理後面都有一個故事。
請慢慢享用!
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