The New Whole Grain Cookbook:
Terrific Recipes Using Farro, Quinoa,
Brown Rice, Barley, and Many Other
Delicious and Nutritious Grains by
Robin Asbell
Woo Hoo! Finally I Have Something To Do With My Whole Grains!
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: Quick Skillet Flatbreads made with
millet or teff for breakfast, or a hearty dinner entr e 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.

Personal Review: The New Whole Grain Cookbook: Terrific
Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many
Other Delicious and Nutritious Grains by Robin Asbell
The reasons in a nutshell to love this book:
1. I can generally find the ingredients in small town Iowa.
2. The recipes taste good, are simply created, and are pretty darned
healthy.
3. The pictures are great, and the text is easy to read and informative.
4. I am no chef. I cook for three little girls and a husband, and all recipes
I've tried from Robin's cookbook have definite positive approval ratings.
(It's hard to please all the kids all at the same time.)
5. Lots of substitution suggestions help me out greatly as I generally fly by
the seat of my pantry.
I had some whole grains (quinoa, barley, and wheat berries, I believe)
hanging around that only were used once in a blue moon whenever I
thought, hey, maybe I can soak them, cook them, and what the hey, throw
them in some soup or something. I had these in my pantry because I love
to collect food items at the nearest Mennonite bulk food store, which is
precisely where I procured these whole grains, but that is where the
relationship between me and my grains ended unless they met my soup.
When I have tried finding recipes for whole grains in the past, I was usually
faced with some critical seasonings or ingredients that just did not exist
around here in the town in Iowa I live in, you know, all 2000 of us in this
dinky town. We just don't have things like fish paste or even not-so-exotic
items that I've run into in my other cookbooks that mention whole grains.
Alas, my adventure with cooking with whole grains stopped before it ever
started.
I received this cookbook in my hot little hands and my eyes popped wide
open. The recipes are good, varied, and simple enough for me to use.
Finally, something besides soup to throw my whole grains in! I've tried a
new recipe about each week since receiving the book with my favorite thus
far probably being the premade biscuit mix (after the biscuits are made, of
course). There are also handy tips on how to prepare the grains along
with the recipes, a feature I appreciated.
The book's recipes pass my family's taste test, which is a great thing. I am
always trying to encourage healthy eating and lots of fiber. Thank you for
this wonderful cookbook, Robin!
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