The Whole Grain Cookbook: Delicious Recipes for Wheat, Barley, Oats, Rye, Amaranth, Spelt, Corn, Millet, Quinoa, and More With Instructions for Milling Your Own

by A.D. Livingston

Here are recipes, from the familiar oat to exotic ancient crops, a celebration of the good eating to be had from whole grains. Grain truly is the staff of life-tasty, versatile, and highly nutritious. In The Whole Grain Cookbook, A. D. Livingston brings his encyclopedic knowledge of world cuisines to bear on the wonderfully diverse possibilities offered by grains. These authentic, eclectic, homespun recipes show the various grains at their best, whether on their own or cooked with meats and vegetables. Rediscover the goodness of barley, oats, corn, and wheat in recipes for Turkish barley and yogurt soup, oat museli and scones, and corn pozole. Experience the marvelous flavors of newly available ancient grains such as amaranth and quinoa, first grown by the Aztecs and Incas, and enjoy the delicious taste of millet, a Middle Eastern staple since prebiblical times. This delightfully inclusive cookbook also has tempting recipes for chickpeas, buckwheat, spelt, nuts, seeds-and even acorns. Also included is information on where to buy whole grain, how to store it, and how to grind your own meal and flour with a home milling machine (as with coffee and pepper, freshly ground grains are more flavorful, and cheaper, than store-bought). Appetizing, informative, and uncomplicated, The Whole Grain Cookbook is a resource you'll turn to again and again.

Genres: Cookbooks

302 pages, Paperback

First published August 1, 2000

Reviews

[Dylan · Rating 2 out of 5]

Not well-organized for use, not well-conceptualized. Has a hodge-podge feel about it: lots of grains, lots of random recipes. You could make, say, injera (from teff), but what would you eat with it? (One needs Ethiopian foods to accompany). You glance at buckwheat and see a fairly random assortment. Baffling too is the inclusion of a great many recipes for white rice, which is not a whole grain. Also strange are the recipes that have a ton of ingredients, including merely a small amoung (say a half cup) of the grain in question. The recipes look rather nice and the graphics and layout are quite well done, but the overall delivery just leaves me wondering how to use this thing.