The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Ot by Robin Asbell, PDF, 081185647X

April 2, 2018

The New Whole Grains Cookbook: Terrific Recipes Using Farro,  Quinoa, Brown Rice, Barley, and Many Ot

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 entr e 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.


“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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From the Author

The New Whole Grains Cookbook is about where the rubber meets the road, when it comes to getting healthy whole grains into your lifestyle. I wanted all the essential information in one place, so the grain guides and cooking chart make it easy to quickly get answers. The recipes are collected from many years of cooking whole grains both at home and professionally. I hope that my love of the grains shines through. The hearty, earthy flavors of some grains are balanced with strong, exciting flavors, while other, sweeter grains play a different role in the recipes. In the baking recipes, only 100% whole grain flours are used, although beginners are advised that using part unbleached flour would be a gentle transition. I believe that once you become accustomed to the real flavors and textures of whole grain breads and baked goods, you will find fluffy white bread unsatisfying. Adding whole grains to your diet can be a delicious adventure, whether you are new to them, or a seasoned pro. Give these recipes a try, and make them your own.

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See all Editorial Reviews


Like many people, I have been trying to improve my diet, cut out processed foods and eat more whole foods. While searching for healthier alternatives I stumbled across this book, and I am so glad I did. Whether you are looking for a recipe to prepare a healthy filling meal or a delicious side dish, you will be sure to find something tempting in this collection of recipes. There are even some excellent desserts. My favorite recipes: the Whole Wheat Walnut Scones and the Zuppa Fiorentina. I love the fact that the author took the time to describe each of the grains used in the recipes, their individual history, traditional uses, and simple preparation techniques for each grain outside of the main recipes. The book is colorful, well written and well laid out. I wouldn’t usually recommend cookbooks for their beautiful photographs, but great recipes aside, this is a gorgeous book.
This book meets most of my needs for cooking and preparing whole grains which are most healthy for our hearts. I like to try new grains and this books gives me the chance to do that. I am very excited to try the many recipes. B. Koch

  • Title: The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Ot
  • Autor: Robin Asbell
  • Publisher (Publication Date): Chronicle Books; 1st edition (August 23, 2007)
  • Language: English
  • ISBN-10: | 081185647X
  • ISBN-13: | 978-0811856478
  • Download File Format: EPUB, PDF

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