The Whole Grain Cookbook: Delicious Recipes for Wheat, Barley, Oats, Rye, Amaranth, Spelt, Corn, Millet, Quinoa and More - With Instructions for Milling Your Own

By A.D. Livingston

Book Overview

Grain truly is the staff of life--tasty, versatile, and highly nutritious. This terrific and comprehensive cookbook offers authentic, eclectic, homespun recipes that showcase a variety of different grains at their best, whether on their own or cooked with vegetables or meat. From the familiar oat to exotic ancient crops, The Whole Grain Cookbook celebrates the good eating offered by 20 different whole grains: amaranth, quinoa, corn (maize), wheat, spelt, QK-77, triticale, rye, oats, rice, barley, millet, teff, sorghum, fonio, buckwheat, chickpeas, beans and peas, seeds, and nuts.

Also included is information on how to store whole grain and how to grind your own meal and flour with a home milling machine (as with coffee and pepper, freshly ground grains are more flavorful, and less expensive, than store-bought). Appetizing, informative, and uncomplicated, this is a resource you'll return to again and again.

• Format: Paperback
• Language: English
• ISBN: 0762783559
• ISBN13: 9780762783557
• Release Date: May 2013
• Publisher: Lyons Press
• Length: 392 Pages
• Weight: 1.80 lbs.
• Dimensions: 1.0" x 7.5" x 9.1"

Customer Reviews

Every grain is covered even some wild ones

In one of the first recipes he uses a mixture of amaranth, barley and acorn flour and says that you can use anything to replace the acorn flour, such as flax seed,etc. That's the only time that the author uses a "weird" ingredient. And actually acorns are everywhere and he tells you how to process them if you desire to add acorn flour to your pantry. There is a section for every type of grain and the recipes start with...

The "Staff of Life" just got a bigger menu.

Many folks know that eating whole grains is better than eating the processed stuff you get at the grocery story. The problem is, there are relatively few cookbooks for using some of the more "exotic" grains. This cookbook gives you recipes for more than 20 different grains, seeds and nuts. The recipes go way beyond bread, and encompass the globe. You'll find things like Millet Soufflé, Duck Soup with Barley, Sopa de Avena...

An outstanding addition to any cookbook collection.

Barley, oats and corn are the feature of this cookbook, which packs in recipes for using whole grains in a fresh way. Desserts and breads feature heavily in these dishes, which also include plenty of main course options.