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The Whole Grain Cookbook Paperback – August 1, 2000
Cooking in the New Year
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Top Customer Reviews
This cookbook gives you recipes for more than 20 different grains, seeds and nuts. The recipes go way beyond bread, and encompass the globe. You'll find things like Millet Soufflé, Duck Soup with Barley, Sopa de Avena (Oatmeal Soup), and Gingersnaps (made with whole berry wheat flour). Most of the ingredients are easily obtainable, especially if you have access to a good health food store.
The author does a fair job of giving lots of sources for buying some of the less common grains. Websites would be helpful, but I can understand why he would not include them (since web addresses change all the time). A bit of time spent online can put you in contact with any number of suppliers.
I would have appreciated more time spent on the section for grinding your own grain. There are a number of home grain mills on the market, and it would have been nice if he had taken some time and discussed the pros and cons of various mills.
While cooking with whole grains is part of a healthier lifestyle, this is not a health-food cookbook, nor is it vegetarian. There are meatless recipes, and there are low-fat recipes, but that isn't the point of this book. Livingston is introducing the reader to a vast array of grains and ways to prepare them.
Since the recipes aren't any more difficult to prepare than recipes from any average cookbook, the hardest thing will be finding the grains; head to your local health food store. Even some large supermarkets are stocking small packages of whole grains in their health food/organic aisles.
I think there are better choices when looking for a whole grain cookbook.
There is a section for every type of grain and the recipes start with recipes for that particular grain, such as Rice Croquettes, Boiled Millet, Oatmeal Pudding, Indonesian Crackers, etc. and then it will have a recipe or two for what you can do with the grain if it's ground into flour.
I like the book because I wanted to know what I could make with amaranth flour, or sorghum flour, etc. He/She has a recipe for flatbread using sorghum flour, Sorghum Chapatis, Amaranth Crepes with Bananas and Lemon Sauce, Buckwheat Blini's, Millet Pancakes, and Chickpea Fry bread with Pecans to name a few. I am trying to limit my consumption of wheat so this book fits my needs well. Of course it also covers Wheat, and Barley, etc.
Most Recent Customer Reviews
I like that there are some very simple recipes, and and whole grain recipes of familiar items such as baking powder biscuits.Published on June 30, 2013 by D. Baier
This is a thorough and informative book about the grains. I would recommend it for someone like me who is just learing about grains, grinding, and cooking with them.Published on August 6, 2010 by talkiemama
Such a disappointment - although the book looks good and contains wonderful information about specific grains, sadly the majority of recipes contain milk or eggs and/or and honey... Read morePublished on July 30, 2007 by Becoming Vegan