The New Whole Grains Cookbook

by Robin Asbell, photographs by Caren Alpert

From whole wheat, oats, and rice to farro, barley, and quinoa, no grain is left unturned in this compendium of more than 75 delicious and healthful recipes. There's a tasty dish for every meal of the day: quick skillet flatbreads made with millet or teff for breakfast; classic squash, wild rice, and apple soup with sage for lunch; and a hearty dinner entrée 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.

“Goodbye, boring brown meals! Hello, fresh and lively grain dishes from around the world!” –David Joachim

See Details