The New Whole Grains Cookbook
Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious GrainsBook - 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.
Publisher: San Francisco : Chronicle Books, 2007.
Branch Call Number: 641.631 ASB
Characteristics: 167 pages : color illustrations ; 20 x 22 cm