The New Book Of Whole Grains: More than 200 recipes featuring whole grains by Marlene Anne Bumgarner, [pdf, free e books]

The New Book Of Whole Grains: More than 200 recipes featuring whole grains

Easy-to-make, delicious, and satisfying, whole grains are low in fat and cholesterol but terrifically high in fiber–and full of those “magic” antioxidants. They are also the foundations of a healthy diet. In The New Book of Whole Grains, Marlene Bumgarner covers more than a dozen grains in an easy-to-use grain-by-grain format. She provides nutritional information, tips on buying and storing for maximum freshess, and a brief historical profile for each. Bumgarner offers more than 200 recipes to turn these nutritional powerhouses into delicious appetizers, entrees, soups, muffins, cookies, cakes, breads, and side dishes, many of which are vegetarian. Any home cook eager to provide his or her family with healthy, delicious food, packed with flavor and nutrients, will delight in this clear and engaging guide.

Recipes Include: Amaranth Granola Cereal, Sour Cream Triticale Waffles, Quinone Tabouleh Salad, Sesame Rice, Brown Rice Risotto, Spinach Dumplings, Black-eyed Chicken, Barley and Shrimp Casserole, Oatmeal Macaroons, Peach Rye Crisp, Hasty Pudding, Sorghum Gingerbread, Pumpkin Nut Bread, and many more!

Review

Been itching to try out quinoa and amaranth, food of the Incan gods, or to reach back to pharaonic Egypt and beyond for the taste of spelt, progenitor of modern wheat? If so, Marlene Bumgarner’s New Book of Whole Grains is the place to start. This is life at the bottom of the food pyramid, that glorious culinary domicile where all residents are allowed to eat all they want of whatever’s on the shelf–whenever they want to eat it. Bumgarner encourages this behavior with 200 recipes, organized by grain, that utilize whole grains as side dishes, main courses, breads, desserts, and breakfast foods. First published in 1976, Bumgarner’s whole-grains cookbook has withstood the test of time . The author has returned to her original material and updated recipes to reflect new ideas about salt and fat content, and she addresses the differences in the average household’s available time that have cropped up in the last 20 years. You might think that whole grains take too long to bother with, but they can help you move your diet and cooking in a healthy, friendly direction.

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From the Back Cover

In The New Book of Whole Grains, Marlene Bumgarner covers more than a dozen grains in an easy-to-use grain-by-grain format. She provides nutritional information, tips on buying and storing for maximum freshness, and a brief historical profile for each. Bumgarner offers more than 200 recipes to turn these nutritional powerhouses into delicious appetizers, entrees, soups, muffins, cookies, cakes, breads, and side dishes, many of which are vegetarian. Any home cook eager to provide his or her family with healthy, delicious food, packed with flavor and nutrients, will delight in this clear and engaging guide.

Read more

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Comments:

I bought this cookbook a few years ago, read through it, fixed a couple of cookie and muffin recipes, then put it away. Recently I got it out again and cooked some entrees and they were incredible! I am stuffed at the moment from Eggplant Cassarole. It was so good I nearly couldn’t stop eating. Last week we had red beans and rice, the week before Black-eyed Chicken. The recipes take a little more time because of the ingredients (dried beans, rice, etc.) but not a lot of work. But oh the taste — it’s totally worth it! My husband has raved about his leftovers lately. Highly recommended.

  • Title: The New Book Of Whole Grains: More than 200 recipes featuring whole grains
  • Autor: Marlene Anne Bumgarner
  • Publisher (Publication Date): St. Martin’s Griffin (September 15, 1997)
  • Language: English
  • Download File Format: PDF, EPUB, MOBI, AZW3 (Kindle)

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