Bob's Red Mill Cookbook: Whole & Healthy Grains for Every Meal of the Day Hardcover – Nov 3 2009
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“This magnificent book points the way to healthy, delicious dining, while covering all the bases—including whole grains, gluten-free, vegetarian, and vegan. Serve these mouth-watering recipes to your most discerning guests, or treat your family to good eating every day. There’s something here for every taste and palate and everyone will agree: this book is a winner.”
Lorna Sass, author of James Beard award-winner Whole Grains Every Day and Short-Cut Vegan
"I'm a big fan of Bob's Red Mill products, and this generous collection of alluring recipes offers lots of inspiration to put them to delicious use."
Cory Schreiber, James Beard award-wining chef and author of Rustic Fruit Desserts
"This in-depth study of whole grains provides the home cook with an extensive repertoire of wholesome recipes."
Roy Finamore, author of James Beard award-winner Tasty
"Quinoa, millet, teff, and flax; beans and corn; and some all-important gluten-free recipes—-this healthful collection is certain to appeal to vegetarians and carnivores alike. This is good-time, satisfying food."
K. Dun Gifford and Cynthia Harriman, the Whole Grains Council
“Bob's Red Mill has always spoken in a strong voice for true food. We especially like the sidebars explaining the health benefits of every grain from amaranth to wild rice. The Bob's Red Mill Cookbook is more than just a whole grains cookbook: it's a basic, user-friendly reference for everyone—omnivores, vegetarians, vegans, and celiacs—who wants to eat more whole grains alongside a broad range of other healthful and delicious foods, day in and day out.
About the Author
Miriam Backes, former cookbook editor at Rodale and Food & Wine, has an impressive list of health- and diet-conscious cookbook credits to her name. She lives in New Jersey with her husband and two sons.
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Most Helpful Customer Reviews on Amazon.com (beta)
It has a good combination of vegetarian/vegan and meat recipes. I recently decided to become "at-home" vegetarian (I know it's sort of tongue-in-a-cheek kind of deal but... I'm not buying and cooking with meat at home, but I still eat meat outside the house) and this book has been an awesome help with its inventive recipes. Lately, I've been focusing on the whole grain salads (Basmati Vegetable Salad with Fragrant Vinaigrette is spectacular) and soups (Kasha Purifying Soup is my favorite so far). I've tried multiple other recipes, and each turned out tasty.
I wasn't very succesful with the recipes from the "Sweets" section, though, but I've only tried 2 so far, so I'm not giving up on it just yet.