Shall we count the ways for using food writer Saulsbury’s hefty tome on quinoa, that “near perfect balance of protein, carbohydrate, and dietary fiber”? She has compiled a fairly impressive roster of dishes that could fill in for any course, from breakfast to dessert. But one-ingredient cookbooks, unless wittily and creatively executed, often suffer from “muchness.” By the time readers reach midpoint, that mainstay ingredient is ready to be shuffled aside. Although lighter versions of familiar proteins are used, the feeling lingers that this is more than a gluten-free, vegan-haven book. Metrics rule—directions are couched in grams and milliliters. Finally, some recipes are simply better than others (e.g., apple custard pie, granola), but unless experienced cooks test the dishes, an average kitchen wiz won’t know. An adequate resource for lovers of the grain. --Barbara Jacobs
This title offers exceptional value and belongs in most collections. (Library Journal 2013-01-01)See all Editorial Reviews
I was suprised by the size of the book. Some great recipes but a little cumbersome to handle.Published 13 days ago by Moby's Mom
I have taken this out of the library so many times that I finally realized I needed to own it. The day before The 4th of July I had to call two libraries and then go out and pick... Read morePublished 1 month ago by barbara busch
wonderful book so many uses and so many recipes clear instructionsPublished 1 month ago by cpreston
Great book!! If you love quinoa you will also love this book!Published 4 months ago by Anne Marie Lorck
This is a fantastic book which will inspire you to eat more healthy and fun at the same time!!
Quinoa goes with everything ,we (family) learned to use quinoa and different... Read more