Average Reviews:
(More customer reviews)while there is a rather short vegetarian recipe section, many of the recipes in this book feature meat, and a lot of it. I made a millet pilaf from this book, which was my first time trying millet, and I discovered millet is not so tasty. It turns to mush. Maybe that's what makes it "highly digestible". Many of the recipes call for leeks and not onions, which I find a little strange. I like leeks, but onions are cheaper and easier to prep. Many of the recipes do sound good, if a little too involved, and she lists english and metric measurements. There are pictures of probably 1/3 of the recipes.
The front reference section, listing most of the whole grains, is very informative and helpful, and is the primary reason I bought the book. It's handy to know how much raw brown rice you need to cook to get 4 cups of cooked rice.
I'm going to try some more of the recipes, probably with about half the meat called for.
Click Here to see more reviews about: The Complete Whole Grains Cookbook: 150 Recipes for Healthy Living
Discover the delights of cooking with whole grains.
U.S. Dietary Guidelines recommend that adults consume at least three servings of whole grains every day. Fortunately, whole grains are delicious -- as enjoyed in the outstanding and healthy recipes found in Judith Finlayson's The Complete Whole Grains Cookbook.
The flavors of whole grains vary from earthy to nutty and sweet. All can be appetizing on their own, marry well with a wide variety of seasonings, and add taste and texture to any dish. They also provide a variety of benefits such as reduced risk of diabetes, cardiovascular disease and obesity.
In this new book, Judith Finlayson includes whole grains from amaranth and buckwheat to Job's tears, quinoa and wild rice. There is information on each grain's origins along with its culinary and nutritional profile, buying and storage guidelines, and cooking methods.
Among the delicious and wholesome recipes:
For breakfast or brunch: buttermilk buckwheat pancakes; old-fashioned cornbread
For a departure from workweek fare: lemon lover's tabbouleh; Asian spiced beef with soba noodles; wheat berry salad with arugulav
Delectable main dishes: barley jambalaya; peppery shrimp with couscous; steak and mushroom pie with barley in whole F wheat crust
Yummy desserts: gingery shortbread; deep-dish apple pie with streusel topping; brown bread ice cream.
Each recipe includes a complete nutritional analysis. With tips for preparation and extensive sidebars, The Complete Whole Grains Cookbook guarantees a delicious and nutritious meal.
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