- Paperback: 320 pages
- Publisher: St. Martin's Griffin (Sep 15 1997)
- Language: English
- ISBN-10: 0312156014
- ISBN-13: 978-0312156015
- Product Dimensions: 22.8 x 17.7 x 2 cm
- Shipping Weight: 544 g
- Average Customer Review: 4.2 out of 5 stars See all reviews (5 customer reviews)
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Amazon Bestsellers Rank:
#479,326 in Books (See Top 100 in Books)
- #69 in Books > Cooking, Food & Wine > Cooking by Ingredient > Rice & Grains
- #81 in Books > Health, Mind & Body > Diets & Weight Loss > Special Conditions > Whole Foods
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Product Details |
Product Description
From Amazon
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.
Book 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!
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!
Inside This Book
(Learn More)
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
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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
Explore More
Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
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Most helpful customer reviews
5.0 out of 5 stars
great cookbook,
By A Customer
This review is from: The New Book Of Whole Grains: More than 200 recipes featuring whole grains (Paperback)
I have been trying to cook using more whole foods and this cookbook is one of the best. It has great recipes and is a good read too. I bought another for my mother and she enjoys it as well. The oat flour pancakes and whole wheat soft pretzels are ones I make all the time. The whole wheat bagels were great. I have tried 2-3 dozen recipes so far and they are all great. I would also recommend "366 delicious ways to cook rice, beans and grains" by Andrea Chesman. I give it 5 stars as well.
4.0 out of 5 stars
Great, but something's missing...,
By A Customer
This review is from: The New Book Of Whole Grains: More than 200 recipes featuring whole grains (Paperback)
I just got this book, looked it over and am really excited about it. Very unique recipes that I haven't seen anywhere. However, I was discouraged in one recipe, "Brown Rice Risotto," because it tells you to "dissolve yeast," but there's no yeast listed in the list of ingredients. I'm assuming I found the only recipe with a problem. All in all, I can't wait to make the recipes!
4.0 out of 5 stars
A good case for living in better health,
By Karen Lerner (Tularosa, NM United States) - See all my reviews
This review is from: The New Book Of Whole Grains: More than 200 recipes featuring whole grains (Paperback)
This book has an expansive overview of different grains, their history, some familiar and some less known. Many may not be part of some peoples regular diet, yet this book inspires one to try them and provides good recipes in which to experiment and have fun. Bumgarner makes a great case to expand a readers menus in order to live a more healthy life with natural foods. She shows that solid research and lots of love went into the production of this book. Baking recipes may be difficult for wheat sensitive people.
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