The New Whole Grains Cookbook

Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains By Robin Asbell
Photographs by Caren Alpert

8-3/4 x 8 in; 168 pp ; 28 color photographs
Paperback
Published in August, 2007
ISBN 081185647X
ISBN13 9780811856478

$19.95

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The New Whole Grains Cookbook -- 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 entrée 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.

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.

Quotes

"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

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