Cooking with the books: KAF’s Savory Spinach Mushroom filled Whole Wheat Crepes

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(This is Post 3 in the series Cooking with the Books.)

I started the “Cooking with the books” series to reacquaint myself with the hoards of cookbooks I have on my bookshelf. And I am so happy that I did.

All the cookbooks that I have bought (new or second hand) have been bought after thoroughly going through their reviews on amazon or other sites. So I knew I have a good collection of cookbooks. But I never took too much advantage of it- always trying recipes on other people’s blogs ( I blame pinterest!) or recipes that I have come up with after eating something I like or one of my mom’s recipes. The cookbooks, as a result, always ended up eating dust.

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Cooking with the Books: KAF’s 100% Whole-Wheat Bread

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I seriously don’t enjoy eating Ethoxylate Mono and Diglycerides, Calcium Peroxide, Datem (or uncommonly known as Diacetyl Tartaric Acid Ester of Mono- and Diglycerides), Ammonium Sulfate or even Azodicarbonmide? Like, seriously don’t like it.

You might be wondering why am I listing all these unpronounceable words.

Well, if you are eating store bought breads, and enjoying them then most probably you do enjoy eating all those long sounding ingredients I just mentioned.

And not that I want to scare you or anything (really, I don’t) but calcium peroxide (something common in lots of bread brands out there especially the white flour kinds) is a chemical that can also be used as a fertilizer. Tasty, right?

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