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The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many OTby Robin Asbell
Synopses & Reviews
Whole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats, and Sundry Snacks for the Everyday Cook takes a fresh and creative perspective on the latest major cooking trend: whole grains. Liana Krissoff presents delicious recipes for modern everyday cooks and kitchens. With supermarket-friendly ingredients, simple directions, and a warm, accessible voice, Liana Krissoff shows us how easy, delicious, and exciting whole grain cooking can be, from breakfast to dessert, and all the meals and snacks in between.
Praise for Whole Grains For a New Generation:
andldquo;These days, plenty of folks have chosen to eat lighter and make whole grains and legumes a large part of their diets. Liana Krissoff . . . make[s] a convincing case for the change, showing how adding hearty and delicious grains will enhance any diet. But itandrsquo;s not a strict vegetarian guide; many of the recipes do have meatandmdash;long-braised pork with grits and cilantro-chile-lime sauce, for instance. Donandrsquo;t skip the introduction, a primer on the buying, storing, substituting and cooking of numerous grains.andrdquo; andmdash;Detroit Metro Times
andldquo;Whole Grains belongs in everyoneandrsquo;s kitchen.andrdquo; andmdash;Buffalo Spree magazine
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.
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. Theres a tasty dish for every meal of the day, and even desserts get the whole-grain touch with such sweets as Chocolate-Chunk Buckwheat Cookies.
About 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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Cooking and Food » By Ingredient » Grains and Legumes