By Robin Asbell
Chronicle Books, Aug. 2007
From whole wheat, oats, and rice to farro, barley, and quinoa, no grain is left unturned in this compendium of more than 75 whole grain recipes. Chef, food writer, and cooking teacher Robin Asbell specializes in natural foods. In her latest cookbook, The New Whole Grains Cookbook, Asbell shares her passion for whole grain goodness.
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 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. The hearty, earthy flavors of some grains are balanced with strong, exciting flavors, while other, sweeter grains play a different role in the recipes. In the baking recipes, only 100% whole grain flours are used, although beginners are advised that using part unbleached flour would be a gentle transition.
This book compiles all the essential information into one place, so the grain guides and cooking chart make it easy to quickly get answers. A source list helps find the more unusual grains and a glossary describes each one in detail. The New Whole Grains Cookbook is about where the rubber meets the road, when it comes to getting healthy whole grains into your menus.