Not exact matches
In testing lots
of cassava flour recipes lately, I've
learned that it can be a difficult flour to bake with, and not so forgiving the way almond flour seems to be!
That's because there's a bit
of a
learning curve when cooking with
cassava flour.
From a childhood fascination with cactus plants, to field work in Brazil tracing the wild progenitor
of the
cassava plant, to
learning the subtleties
of rice cultivation from an expert farmer in the highlands
of Thailand, evolutionary biologist Barbara Schaal has found science to be «just so much...
From a childhood fascination with cactus plants, to field work in Brazil tracing the wild progenitor
of the
cassava plant, to
learning the subtleties
of rice cultivation from an expert farmer in the highlands
of Thailand, evolutionary biologist Barbara Schaal has found science to be «just so much fun.»