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

Front Cover
Chronicle Books, Aug 31, 2007 - Cooking - 168 pages
0 Reviews
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 entre 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.

What people are saying - Write a review

We haven't found any reviews in the usual places.

Other editions - View all

About the author (2007)

Chef, food writer, and cooking teacher Robin Asbell specializes in natural foods and has written articles for Vegetarian Times.

Caren Alpert is a San Francisco-based photographer.

Bibliographic information