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The New Whole Grain Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains (Paperback)

~ (Author), Caren Alpert (Photographer) "Confusion reigns when it comes to couscous: Is it a chunk of grain or a pasta? Couscous is made from flour-in this case, whole semolina..." (more)
Key Phrases: cup buckwheat groats, whole wheat pastry flour, hulled barley, Granny Smith (more...)

4.6 out of 5 stars See all reviews (7 customer reviews)

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Whole Grains Every Day, Every Way by Lorna Sass
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366 Delicious Ways to Cook Rice, Beans, and Grains by Andrea Chesman
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Editorial Reviews

Review

'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

Product Description

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.

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Product Details

Paperback: 168 pages
Publisher: Chronicle Books (August 31, 2007)
Language: English
ISBN-10: 081185647X
ISBN-13: 978-0811856478
Product Dimensions: 8.7 x 7.9 x 0.8 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)

Average Customer Review: 4.6 out of 5 stars See all reviews (7 customer reviews)

Amazon.com Sales Rank: #61,264 in Books (See Bestsellers in Books)
Popular in these categories: (What's this?)
#14 in Books > Cooking, Food & Wine > Cooking by Ingredient > Rice & Grains
#32 in Books > Health, Mind & Body > Diets & Weight Loss > Special Conditions > Whole Foods

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Inside This Book (learn more)

First Sentence:
Confusion reigns when it comes to couscous: Is it a chunk of grain or a pasta? Couscous is made from flour-in this case, whole semolina wheat flour-in an abbreviated version of pasta making. Read the first page

Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
cup buckwheat groats, whole wheat pastry flour, hulled barley, vegetable oil spray

Key Phrases - Capitalized Phrases (CAPs): (learn more)
Granny Smith

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Cooking the Whole Foods Way by Christina Pirello

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The New Book Of Whole Grains by Marlene A. Bumgarner

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What Do Customers Ultimately Buy After Viewing This Item?

	61% buy the item featured on this page: The New Whole Grain Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains 4.6 out of 5 stars (7) $13.57
	15% buy The Splendid Grain 4.4 out of 5 stars (12) $19.65
	12% buy Whole Grains Every Day, Every Way 4.7 out of 5 stars (36) $21.45
	6% buy 366 Delicious Ways to Cook Rice, Beans, and Grains 4.4 out of 5 stars (27) $11.70

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Customer Reviews

7 Reviews

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4.6 out of 5 stars (7 customer reviews)

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Most Helpful Customer Reviews

68 of 68 people found the following review helpful:

3.0 out of 5 stars Recipes good but overly complicated, layout of book poor, December 31, 2007

By	J. Fuchs "jax76" (Los Angeles, CA United States) - See all my reviews (TOP 500 REVIEWER) (REAL NAME)

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I got this book the day it came out and I've probably used it twice. I'm of the feeling that you can't have enough recipes which make use of whole grains, especially the less common ones like quinoa, amaranth and farro. Yet when I feel like cooking whole grains, I find myself reaching for Rebecca Wood's "The Splendid Grain," which has, to my taste, better info and recipes and a much better layout. Don't get me wrong, I've liked what I've cooked from this book, but don't find it all that inspiring. As an example, the quinoa paella is quite good, but the recipe calls for fresh artichokes, which makes this dish affordable only during the very short artichoke season. No mention of whether you can substitute canned artichokes successfully. For the record, I did, and they tasted, well, canned, of course. I would have liked an alternative. In general, the recipes are rather complicated for the results, whereas in the Splendid Grain, they are far simpler and more varied. Also, this book is small and impossible to keep open during cooking, plus the recipes are on multiple pages. It's clear that cost was an issue and someone (publisher?) decided that pictures were more important than an easy-to-use layout. I'm happy to have this in my kitchen, but it feels like someone rushed this out and cut corners. I wanted to like it more than I actually do. Recommended, but not as a first choice for whole grain cooking.

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28 of 31 people found the following review helpful:

5.0 out of 5 stars Whole Grains: Not just for Ascetics any more?, September 8, 2007

By	LUTHER KRUEGER "Journeyman Solar Cooker" (Minneapolis MN USA) - See all my reviews (REAL NAME)

The first experience I had with whole grain cooking was at a now long defunct restaurant on the West Bank of Minneapolis in the early 1980's. While the meals I ate there were very tasty, they were presented in a way that made you feel you had to be part of a radical political movement or obscure religious sect. It was about the only place in town to get such fare, so it was hard to imagine whole grains going mainstream.

This book imagines it, and makes it real. I'm not much more than an occasional cooker--not at all a chef--and I rely on the clarity of recipes when I cook. Not only are the recipes clear, they build on the fundamental aspects of the grains as they employ. The brief but thorough histories and natures of each grain in the front of the book took away any fears I had about not getting enough flavor out of them. The recipes cover such a wide variety of entrees, desserts, appetizers etc. that I think anyone new to whole grains will read this book and stock up on whole grains regularly.

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15 of 17 people found the following review helpful:

5.0 out of 5 stars Robin Asbell's passion for whole grains is contagious!, October 7, 2007

By	Susan Doeden "Food Columnist" (Bemidji, MN) - See all my reviews (REAL NAME)

As I paged through this just-released soft-covered cookbook, I realized many of Asbell's recipes were just what I was looking for - flavorful and healthful with long-lasting stick-to-your ribs satisfaction.
Robin Asbell makes it so simple to start experimenting with whole grains as her ingredient lists include products that are easy to find and her directions are uncomplicated and clear enough for all cooks to enjoy success. The creative photography and pleasant colors used throughout the book make you want to keep turning the pages. The book is brimming with recipes that tempt the breakfast, lunch or dinner taste buds. Barley, brown rice, whole wheat and rolled oats are the more familiar whole grains appearing in the book. There are also recipes that will invite you to try something new, maybe teff or amaranth.
I've been cooking through "The New Whole Grains Cookbook," and each dish makes me anxious to try the next recipe.

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Most Recent Customer Reviews

5.0 out of 5 stars All about whole grains food.
I've just started to learn about cooking with whole grains. I have a BS degree in Home Economics(1943) so I have to adapt to the new foods and how to cook them. Read more

Published 4 months ago by Elizabeth Woodruff

4.0 out of 5 stars Liked this, but...
I borrowed this cookbook from my local library to try it out before buying it. I was impressed by the layout, the history of the grains presented, and the variety of recipes... Read more

Published 15 months ago by C. D. Watson

5.0 out of 5 stars Woo hoo! Finally I have something to do with my whole grains!
The reasons in a nutshell to love this book:
1. I can generally find the ingredients in small town Iowa.
2. Read more

Published 21 months ago by Karen Fairchild

5.0 out of 5 stars A beautiful cookbook with fantastic recipes
Robin Asbell has put together an amazing cookbook. The recipes are creative, enticing, healthy, and delicious. Read more

Published on October 6, 2007 by Joan Garfield

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