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

by Robin Asbell

Paperback, 2007


Call number

Rice, Beans, Grains, Corn -- ASB

Call number

Rice, Beans, Grains, Corn -- ASB


Chronicle Books (2007), Paperback, 168 pages


Cooking & Food. Nonfiction. HTML: "Asbell shares her passion for whole grain goodness . . . where the rubber meets the road, when it comes to getting healthy whole grains into your menus." �??Food Management From whole wheat, oats, and rice to farro, barley, and quinoa, no grain is left unturned in this compendium of more than seventy-five 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. "If Crunchy Rice Cake-Crusted Halibut with Tofu-Dill Sauce, Whole Wheat Potato Gnocchi with Truffle Oil and Mushrooms, or Crystallized Ginger and Barley Tea Bread have your mouth watering, this book is for you." �??Mother Earth Living "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 . . . Whether you favor wheat and rice or barley and quinoa, this cookbook has the right recipe for you." �??Taste for Life… (more)

Physical description

168 p.; 8.72 x 7.98 inches

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