The New Whole Grain Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains Paperback – Jul 6 2007
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""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)
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
Front Cover | Table of Contents | Excerpt | Index | Back Cover
Top Customer Reviews
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.
Most Helpful Customer Reviews on Amazon.com (beta)
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!
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.
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.
And there is good content, I'll admit. But what went wrong is the presentation. Here's what I mean.
First, the recipe titles are too long. "Middle Eastern Lentil Rice Rolls with Taratoor Sauce". How about this one: "Chicago Deep-dish Spinach Portobello Sausage Pizza". When a title has to broken down into two separate lines you know there's a problem. It takes me 5 seconds to work out the title in my mind and picture the image. That's exhausting after 75 recipes.
And guess what? You do have to imagine what something looks like because pictures are missing. Here's the second problem. I know colored photos in books are expensive but many of these recipes are just too weird to not include a picture. This is what is absolutely amazing, sometimes there are colored pictures next to recipe, except they are not photos of the food. They are "artsy" photos of nothing in particular such as a portion of a spoon handle on a place mat, or a piece of napkin on a table. ARE YOU KIDDING ME? You want me to imagine Summer Grilled Vegetable Salad with Black Rice and Arugula, and want to help me out by including a picture of a spoon on a plate? Gah! But the design elements on the top of the page are cute (those are bleed-cut elements and make the book printing even more expensive but I guess they saved money on the photography.)
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