The New Whole Grain Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other (Repost)

ISBN: 081185647X

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Posted on 2014-01-05. By anonymous.

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Robin Asbell, Caren Alpert, "The New Whole Grain Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other"
English | 2007-08-31 | ISBN: 081185647X | 168 pages | PDF | 107.3 mb

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.

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