The New Whole Grain Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains by Caren Alpert, Robin Asbell |, Paperback | Barnes & Noble
The New Whole Grain Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains

The New Whole Grain Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains

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by Caren Alpert, Robin Asbell
     
 

From whole wheat, oats, and rice to farro, barley, and quinoa, no grain is left unturned in this compendium of more than 75 healthful recipes. There's a tasty dish for every meal of the day: Quick Skillet Flatbreads made with millet or teff for breakfast, or a hearty dinner entre of lamb and rye berries braised in red wine. Even desserts get the whole-grain

Overview

From whole wheat, oats, and rice to farro, barley, and quinoa, no grain is left unturned in this compendium of more than 75 healthful recipes. There's a tasty dish for every meal of the day: Quick Skillet Flatbreads made with millet or teff for breakfast, or a hearty dinner entre of lamb and rye berries braised in red wine. Even desserts get the whole-grain touch with such sweets as Chocolate-Chunk Buckwheat Cookies. A source list helps find the more unusual grains and a glossary describes each one in detail. The New Whole Grains Cookbook makes it easy to eat your grains and love them, too.

Editorial Reviews

From the Publisher
"

The New Whole Grains Cookbook features more than 75 recipes, including Caramel Walnut Chocolate Chunk Granola and Saffron Quinoa con Pollo. A handy glossary details each grain. Most are easy to find, though author and Taste for Life contributor Robin Asbell provides a source list for locating the more unusual grains. Whether you favor wheat and rice or barley and quinoa, this cookbook has the right recipe for you." Taste for Life, January 2008

Product Details

ISBN-13:
9780811856478
Publisher:
Chronicle Books LLC
Publication date:
08/31/2007
Pages:
168
Product dimensions:
8.00(w) x 8.75(h) x 0.50(d)
Age Range:
13 - 18 Years

Meet the Author

Chef, food writer, and cooking teacher Robin Asbell specializes in natural foods and has written articles for Vegetarian Times.

Caren Alpert is a San Francisco-based photographer.

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The New Whole Grain Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains 3 out of 5 based on 0 ratings. 3 reviews.
Guest More than 1 year ago
I waited for this book to come at the library so I could see it before I bought it, glad I did. I wouldn't spend the money on this one. I am not real sure why each page has pictures of kitchen towels but not of the food? Very boring lay out of the recipes.
Guest More than 1 year ago
I had read one of the author's recipes in an edition of Vegetarian Times and anxiously awaited the publication of the book. I had preordered it in July and received it the end of August. The recipes are broken down by category, which I like. The description of the grains and manner of cooking was informative. I must confess, however, to great disappointment in the fact that none of the recipes has a nutritional breakdown. I'm a vegetarian who eats high fiber, whole grains and nowhere is there fiber content, let along calories, carbs, etc. The inclusion of that information would have rated this cookbook a position on the top shelf.
Anonymous More than 1 year ago