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Editorial Reviews
Amazon.com 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.
Product Description
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!
See all Editorial Reviews
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.
Product Description
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!
See all Editorial Reviews
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Inside This Book
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First Sentence:
Wheat is definitely the universal bread grain; it is grown in nearly every country in the world, and has replaced corn, rye, barley, and millet as the grain staple in most cultures. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
whole cornmeal, cup whole millet, cup yoghurt, local agricultural extension agent, cup buckwheat groats, cracked rye, hot greased griddle, triticale flour, tablespoons yeast, cup oat flour, seed grinder, tablespoon active dry yeast, grain cornmeal, knead thoroughly, workable dough, nut grinder, cup lukewarm water, cups rye flour, tablespoons active dry yeast, spelt flour, pound ground meat, plain yoghurt, amaranth flour, oat groats Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, New World, Middle Eastern, Near East, North America, Tuo Zaafi New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Wheat is definitely the universal bread grain; it is grown in nearly every country in the world, and has replaced corn, rye, barley, and millet as the grain staple in most cultures. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
whole cornmeal, cup whole millet, cup yoghurt, local agricultural extension agent, cup buckwheat groats, cracked rye, hot greased griddle, triticale flour, tablespoons yeast, cup oat flour, seed grinder, tablespoon active dry yeast, grain cornmeal, knead thoroughly, workable dough, nut grinder, cup lukewarm water, cups rye flour, tablespoons active dry yeast, spelt flour, pound ground meat, plain yoghurt, amaranth flour, oat groats Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, New World, Middle Eastern, Near East, North America, Tuo Zaafi New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 16
books:
See all 16 books this book cites
- Recipes for a Small Planet by Ellen Buchman Ewald on page 42, and Back Matter
- The Book of Tofu by William Shurtleff on page 200, and page 205
- Diet for a Small Planet (20th Anniversary Edition) by Frances Moore Lappe in Front Matter
- Joy of Cooking: 75th Anniversary Edition - 2006 by Irma S. Rombauer in Back Matter
- Alexander the Great (Pocket Biographies) by E. E. Rice on page 86
See all 16 books this book cites
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What Do Customers Ultimately Buy After Viewing This Item?
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48% buy the item featured on this page: The New Book Of Whole Grains: More than 200 recipes featuring whole grains $14.00 |
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17% buy Whole Grains Every Day, Every Way $21.45 |
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14% buy 366 Delicious Ways to Cook Rice, Beans, and Grains $11.70 |
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11% buy The Splendid Grain $20.69 |
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