The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many…

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The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many…

Photographed by Caren Alpert
by Robin Asbell

Chronicle Books | July 6, 2007 | Trade Paperback

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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.

Format: Trade Paperback

Dimensions: 168 pages, 8.13 × 8.88 × 0.75 in

Published: July 6, 2007

Publisher: Chronicle Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 081185647X

ISBN - 13: 9780811856478

Found in: Pasta and Rice

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The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious G

The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many…

Photographed by Caren Alpert
by Robin Asbell

Format: Trade Paperback

Dimensions: 168 pages, 8.13 × 8.88 × 0.75 in

Published: July 6, 2007

Publisher: Chronicle Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 081185647X

ISBN - 13: 9780811856478

About the Book

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. Theres a tasty dish for every meal of the day, and even desserts get the whole-grain touch with such sweets as Chocolate-Chunk Buckwheat Cookies.

From the Publisher

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.

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.