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Cooking With Quinoa: the Supergrain Hardcover – November 1, 2011


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Cooking With Quinoa: the Supergrain + 500 Best Quinoa Recipes: 100% Gluten-Free Super-Easy Superfood + The Quintessential Quinoa Cookbook: Eat Great, Lose Weight, Feel Healthy
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Product Details

  • Hardcover: 192 pages
  • Publisher: New Holland Australia; 1 edition (November 1, 2011)
  • Language: English
  • ISBN-10: 1742570550
  • ISBN-13: 978-1742570556
  • Product Dimensions: 7.9 x 1 x 9.2 inches
  • Shipping Weight: 1.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Best Sellers Rank: #53,343 in Books (See Top 100 in Books)

Editorial Reviews

Review

Patten, Rena. Cooking with Quinoa: The Supergrain. New Holland Australia, dist. by Midpoint Trade. 2011. 192p. photogs. index. ISBN 9781742570556. $19.99. COOKING High in protein, rich in vitamins and minerals, free from cholesterol, and perfect for anyone on a wheat-free diet, quinoa (pronounced KEEN-wah), the seed from a plant that has been harvested since the Incas ruled South America, is an almost complete food. Patten, an Australian culinary instructor, is determined to show home cooks how they can successfully incorporate this protein powerhouse into their own diets with 90 clearly written and easy-to-follow recipes for everything from soups and salads to main dishes and desserts. The result is a solid cookbook that would be an excellent choice for anyone trying to boost nutritional values in his or her diet. Verdict Both Patricia Green and Carolyn Hemming's Quinoa 365 and Robin Asbell's The New Whole Grains Cookbook also offer recipes featuring quinoa, but Patten's practical, reasonably priced guide to this superfood deserves equal consideration from any cook who wants all the benefits of healthy eating without having to give up flavorful foods in the process. -- John Charles, Scottsdale P.L., AZ--LIBRARY JOURNAL

About the Author

Rena Patten, author of Cooking with Quinoa, has some 20 years cooking experience as a recipe developer; held cooking classes on Mediterranean cooking; and assisted Geoff Janz and Lyndey Milan in cooking demonstrations. Rena is an established author having previously published Greek Cooking and How to Prepare Stuffings.

Customer Reviews

4.8 out of 5 stars
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See all 26 customer reviews
I am enjoying this recipe book.
Dr D
High recommend the book to anyone looking for gluten free amazing food, but we serve the meals to all our friends and they love the food.
Kaney
This cookbook has beautiful pictures and great tasting recipes.
Amazon Customer

Most Helpful Customer Reviews

96 of 98 people found the following review helpful By Dr D TOP 100 REVIEWER on April 4, 2012
Format: Hardcover Verified Purchase
This book far surpasses my expectations and hopes. It is a beautiful book with a great selection of quinoa recipes.

Table of Contents are:

What is Quinoa? (5 photos)

Soups (2 photos)
Carrot, Ginger, Garlic and Coriander Soup (full-page photo)
Cream of Lettuce Soup (full-page photo)
Creamy Coconut Seafood Soup (full-page photo)
Greek Egg and Lemon Meatball Soup
Zucchini, Garlic and Parmesan Cheese Soup
Roasted Tomato and Fennel Soup with Basil and Garlic Pesto (full-page photo)
Sweet Potato, Chili, Basil, and Balsamic Vinegar Bean Soup (full-page photo)
Lentil Soup
Pumpkin, Tomato and Pea Soup

Breads and Pasta (2 photos)
Buttermilk Bread Loaf (full-page photo) this is a very clean healthy bread whose only
ingredients are oil, quinoa flakes, quinoa flour, baking soda, brown sugar, salt,
buttermilk, eggs, water and red or black quinoa)
Herb Bread (full-page photo) another bread recipe free of wheat, gluten, gums, yeasts,
and acid-forming ingredients. The only ingredients are quinoa flour, baking soda,
quinoa flakes, salt, paprika, fresh chives, fresh parsley, fresh rosemary, fresh thyme,
olive oil, and milk
Olive Flat Bread (full-page photo) ANOTHER clean healthy bread recipe!
Read more ›
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30 of 33 people found the following review helpful By Nikki on February 29, 2012
Format: Hardcover Verified Purchase
This is a fantastic book! A wide variety of recipes- everything from salads,soups, breads, pasta and even desserts that are made from quinoa ( in the forms of flour, flakes or the different coloured grains). The best thing about this book is that every single recipe uses quinoa as the main ingredient component, unlike other recipes/products available out there that contain only a very small amount of quinoa that is just added to many other ingredients ( wheat flours, rice etc). Highly recommended and a must have book in every kitchen.
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22 of 24 people found the following review helpful By Victoria on March 5, 2012
Format: Hardcover Verified Purchase
I love Quinoa & already cook with it a lot so was thrilled to see such an appealing cookbook on the market. I am fussy about my cookbooks & enjoy a large format with lots of pictures to get my taste buds excited! This didn't disappoint! It's visually wonderful & I have enjoyed the recipes & the range of options that it's shared. A great book for anyone wanting to enjoy this wonderful, healthful food (Grain..? Seed??)!
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21 of 24 people found the following review helpful By Matty on January 29, 2013
Format: Hardcover
This book is absolutely terrible and disappointing. I decided to try quinoa to help me shed a few unwanted kilos. Unfortunately every recipe I have tried from this book has been so tasty and delicious that I cannot help myself from tucking into it big time. Each one has been an amazing, tasty little surprise, very easy to make and with gettable ingredients. I have gone from having never eaten quinoa to having it most days of the week and have delicious quinoa salads for lunch that are both inexpensive and great to eat (no carbs). However, if you want to lose weight, do not buy this book; it will not help you.
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14 of 16 people found the following review helpful By Kaney on March 1, 2012
Format: Hardcover
We cook a lot of these recipes, they are fantastic. Our favourites are the Tabouli, Chorizo Sausage with peas and tomatoes, Herb Chicken and the crusted salmon. High recommend the book to anyone looking for gluten free amazing food, but we serve the meals to all our friends and they love the food.
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8 of 8 people found the following review helpful By Richard D Walker on February 28, 2013
Format: Hardcover Verified Purchase
My fiance bought this and I'm pretty sure we've eaten every recipe now. Not a bad one in there. My new daily breakfast staple is quinoa cooked like oatmeal (left a little watery) with honey, cinammon and fresh fruit. Way better than steel cut oatmeal!
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14 of 16 people found the following review helpful By Brad on February 22, 2013
Format: Hardcover Verified Purchase
Great photos, descriptions, clear instructions.

I was looking for something simpler. Also most recipes' ingredients are listed as weights, not US customary units, FYI.
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9 of 10 people found the following review helpful By C. Wheeler on September 27, 2012
Format: Hardcover
I love this cookbook. It is filled with beautiful pictures of most of the recipes that encourage you to try making them or you can use for inspiration of your own.

The book is split into sections of: soups, breads and pasta, salads, vegetarian, meat, poultry, seafood, and sweets, where of course every recipe includes quinoa. It took me a while before I realized that the recipes are all gluten free, which makes it a great resource for celiacs as well.

The recipes span a variety of cultures, including Greek, Mexican, and Middle Eastern influence, as well as more traditional Western European fare and makes use of interesting combinations of flavors to very good effect. The author has come up with a variety of fantastic soups and salads that has me drooling every time I pick up the book.

If I had a qualm about this book it is that it does not state clearly what the measurements "1 cup" and "1 tbsp" mean. The book is published in Australia, where these generally are interpreted as "250ml and 20ml", unlike in the US (236ml and 15ml) and UK (250ml and 15ml), where they are interpreted slightly differently. These are minor differences for most recipes, but may be significant for the breads and muffins.

This is my go-to cookbook at the moment when deciding what to make in the coming week and would make a valuable addition to the kitchen of anyone who has easy access to quinoa.
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