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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]

Robin Asbell , Caren Alpert
4.0 out of 5 stars  See all reviews (2 customer reviews)
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Book Description

July 6 2007
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.

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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

About the Author

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.

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
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Front Cover | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
By Cath
Format:Paperback
This attractive cookbook contains not only interestng factual information on whole grains and cooking techniques, but also many delightful recipes that anyone - veggie or meat lover - can enjoy.
I find myself coming back to this book again and again: not only does it have lots of recipes for whole grains that range from the mundane (wheat germ, barley) to the exotic (farro, spelt, amaranth), but they're nicely divided into starters, salads, main meals, and breakfast or desert treats. The author even gives substitution ideas (like "try grain A instead of grain B, or even C works well") for many recipes.
Pretty much everything I've tried has been tasty and original, from mini-meatloaves (called polpettes, they combine meat with bulgur and are now my favourite meatloaf recipe) to wheat germ & blueberry pancakes for breakfast. A couple of recipes that were "just okay" instead of great (like the creamy amaranth and tomato soup, or the wild-rice stuffed autumn squash) are why I am only rating it 4 out of 5 stars. I've had at least a dozen great discoveries with it so far, so I'm really glad I bought this book.
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1 of 1 people found the following review helpful
4.0 out of 5 stars good March 15 2011
By Liz
Format:Paperback
I have tried only a few of the recipes but my husband (who is not sure about whole grains) and I enjoyed all of them them.
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Amazon.com: 4.0 out of 5 stars  38 reviews
133 of 134 people found the following review helpful
3.0 out of 5 stars Recipes good but overly complicated, layout of book poor Dec 31 2007
By J. Fuchs - Published on Amazon.com
Format:Paperback|Verified Purchase
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.
45 of 45 people found the following review helpful
5.0 out of 5 stars Woo hoo! Finally I have something to do with my whole grains! Feb. 16 2008
By K. Fairchild - Published on Amazon.com
Format:Paperback
The reasons in a nutshell to love this book:
1. I can generally find the ingredients in small town Iowa.
2. The recipes taste good, are simply created, and are pretty darned healthy.
3. The pictures are great, and the text is easy to read and informative.
4. I am no chef. I cook for three little girls and a husband, and all recipes I've tried from Robin's cookbook have definite positive approval ratings. (It's hard to please all the kids all at the same time.)
5. Lots of substitution suggestions help me out greatly as I generally fly by the seat of my pantry.

I had some whole grains (quinoa, barley, and wheat berries, I believe) hanging around that only were used once in a blue moon whenever I thought, hey, maybe I can soak them, cook them, and what the hey, throw them in some soup or something. I had these in my pantry because I love to collect food items at the nearest Mennonite bulk food store, which is precisely where I procured these whole grains, but that is where the relationship between me and my grains ended unless they met my soup. When I have tried finding recipes for whole grains in the past, I was usually faced with some critical seasonings or ingredients that just did not exist around here in the town in Iowa I live in, you know, all 2000 of us in this dinky town. We just don't have things like fish paste or even not-so-exotic items that I've run into in my other cookbooks that mention whole grains. Alas, my adventure with cooking with whole grains stopped before it ever started.

I received this cookbook in my hot little hands and my eyes popped wide open. The recipes are good, varied, and simple enough for me to use. Finally, something besides soup to throw my whole grains in! I've tried a new recipe about each week since receiving the book with my favorite thus far probably being the premade biscuit mix (after the biscuits are made, of course). There are also handy tips on how to prepare the grains along with the recipes, a feature I appreciated.

The book's recipes pass my family's taste test, which is a great thing. I am always trying to encourage healthy eating and lots of fiber. Thank you for this wonderful cookbook, Robin!
39 of 44 people found the following review helpful
5.0 out of 5 stars Whole Grains: Not just for Ascetics any more? Sept. 8 2007
By LUTHER KRUEGER - Published on Amazon.com
Format:Paperback
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.
19 of 22 people found the following review helpful
5.0 out of 5 stars Robin Asbell's passion for whole grains is contagious! Oct. 7 2007
By Susan Doeden - Published on Amazon.com
Format:Paperback
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.
9 of 11 people found the following review helpful
2.0 out of 5 stars keep looking Sept. 20 2010
By vegegirl - Published on Amazon.com
Format:Paperback|Verified Purchase
If you are a vegetarian, like me, I would recommend you keep looking for a whole grain cookbook. There are very few recipes that I can actually use. I was also looking for more farro recipes and this book does not have them. You'd be better off searching for ideas online with the ingredients you plan on using.
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