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The New Whole Grain Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains [Paperback] [2007] (Author) Robin Asbell, Caren Alpert
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Displaying 1 - 16 of 16 reviews
September 7, 2024
Well, as a basic and general cooking tome and guide, Robin Asbell’s The New Whole Grains Cookbook: Terrific Recipes Using Faro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains (2007) appears to be just what the proverbial doctor has ordered so to speak, presenting a versatile and eclectic selection of whole grain recipes, from breakfast suggestions to desserts (and with The New Whole Grains Cookbook: Terrific Recipes Using Faro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains featuring both meat/seafood based and equally also many vegetarian/vegan ideas and usually with ingredients that are not all too difficult to obtain either, although in smaller towns, in more rural areas, some of the legumes and grains being suggested in The New Whole Grains Cookbook: Terrific Recipes Using Faro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains might well not be that easy to find, but yes, Asbell does sometimes suggest alternatives, and I for one have always played around with grains anyhow, using what I have at home and generally with pretty decent and tasty results).
But although from the general appearance and arrangement of the whole grain recipes themselves, The New Whole Grains Cookbook: Terrific Recipes Using Faro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains would or should be a four star rating, I do have to admit that I like cooking with whole grains mostly because I find them tasty and satisfying and not primarily for so-called health and dieting reasons. And thus, especially the introduction to The New Whole Grains Cookbook: Terrific Recipes Using Faro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains where Robin Asbell spends almost her entire time hugely pontificating about the supposed health benefits of whole grain and how much better and superior whole grain is compared to highly processed white flour and pasta has certainly rather felt as though I am being lectured and preached at (and really, not all that much personally appreciated either, as I am reading The New Whole Grains Cookbook: Terrific Recipes Using Faro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains mostly if not only to find new whole grain oriented recipes to try out at home and not to be given a “whole grains are oh so healthy” lecture, and which I know and realise anyhow, and that Robin Asbell's didacticism in The New Whole Grains Cookbook: Terrific Recipes Using Faro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains not only wears pretty thin and gets a trifle annoying, it also kind of does a pretty sadly good job destroying my appetite, and which I do think kind of majorly destroys the purpose of The New Whole Grains Cookbook: Terrific Recipes Using Faro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains, of any cookbook in fact, even those meant to promote healthy eating and lifestyle changes).
But although from the general appearance and arrangement of the whole grain recipes themselves, The New Whole Grains Cookbook: Terrific Recipes Using Faro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains would or should be a four star rating, I do have to admit that I like cooking with whole grains mostly because I find them tasty and satisfying and not primarily for so-called health and dieting reasons. And thus, especially the introduction to The New Whole Grains Cookbook: Terrific Recipes Using Faro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains where Robin Asbell spends almost her entire time hugely pontificating about the supposed health benefits of whole grain and how much better and superior whole grain is compared to highly processed white flour and pasta has certainly rather felt as though I am being lectured and preached at (and really, not all that much personally appreciated either, as I am reading The New Whole Grains Cookbook: Terrific Recipes Using Faro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains mostly if not only to find new whole grain oriented recipes to try out at home and not to be given a “whole grains are oh so healthy” lecture, and which I know and realise anyhow, and that Robin Asbell's didacticism in The New Whole Grains Cookbook: Terrific Recipes Using Faro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains not only wears pretty thin and gets a trifle annoying, it also kind of does a pretty sadly good job destroying my appetite, and which I do think kind of majorly destroys the purpose of The New Whole Grains Cookbook: Terrific Recipes Using Faro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains, of any cookbook in fact, even those meant to promote healthy eating and lifestyle changes).
August 9, 2011
I love the concept of this book, but I'll admit: I've only made one thing from it, and I've owned it for over a year now. Good reference, but little used, more's the pity.
June 22, 2016
This is the 2nd whole grains cookbook I have looked at in my new quest to learn (more) about whole grains.
The book has a nice introduction to whole grains, although the font is kind of tiny in the beginning of the book, and several good photos of the grains as well, but unfortunately they are not labeled as to which grain is which. The author, Robin Asbell, covers the following grains: whole wheat couscous, bulgur, quinoa, amaranth, teff, millet, buckwheat, barley, Job's tears, several rices, wild rice, wheats, oats, and rye. Various info such as physical description of the grain, taste, and place of origin may be discussed. One thing that I found particularly helpful was a one page chart called "Grain Nutrition Information" where she lists various grains and compares most of them by 1/4 cup serving for calories, fat, carbs, and protein, and also lists important vitamins or minerals they might contain.
I tend to be a picky eater and with any cookbook I will only find about 1/3 of the recipes (or less) to be of interest. I think the same held true with this book. Some of the ones I found most interesting were her Asian-inspired side dishes and entrées. With each recipe the author lists the number of servings to be expected and you can approximate the amount of time needed for cooking by reading the steps of the recipe. Nutrition info is not given. While some of the recipes have a number of ingredients, most of the recipes themselves are not that long. Some come with color photos, but not all.
It is worth checking out at your local library if you are interested in incorporating more whole grain recipes into your diet.
The book has a nice introduction to whole grains, although the font is kind of tiny in the beginning of the book, and several good photos of the grains as well, but unfortunately they are not labeled as to which grain is which. The author, Robin Asbell, covers the following grains: whole wheat couscous, bulgur, quinoa, amaranth, teff, millet, buckwheat, barley, Job's tears, several rices, wild rice, wheats, oats, and rye. Various info such as physical description of the grain, taste, and place of origin may be discussed. One thing that I found particularly helpful was a one page chart called "Grain Nutrition Information" where she lists various grains and compares most of them by 1/4 cup serving for calories, fat, carbs, and protein, and also lists important vitamins or minerals they might contain.
I tend to be a picky eater and with any cookbook I will only find about 1/3 of the recipes (or less) to be of interest. I think the same held true with this book. Some of the ones I found most interesting were her Asian-inspired side dishes and entrées. With each recipe the author lists the number of servings to be expected and you can approximate the amount of time needed for cooking by reading the steps of the recipe. Nutrition info is not given. While some of the recipes have a number of ingredients, most of the recipes themselves are not that long. Some come with color photos, but not all.
It is worth checking out at your local library if you are interested in incorporating more whole grain recipes into your diet.
June 24, 2012
This is a useful cookbook, with interesting information about a variety of grains, from farro and teff to the more commonly known barley and brown rice, along with cooking instructions. Excellent recipes (I actually copied a number of them, which is a thumbs up for the recipes themselves). Cooking instructions are easy to follow, as well. However, the design itself makes it the sort of cookbook I wouldn't buy . . . . it's styled too much like a technical manual . . . and the pastel colors, part of the design motif, are just off-putting to me.
May 18, 2011
This is one I've had hanging around the bookshelves for some time but never really used. Very good granola and granola bar recipes. The summer vegetable soup and rice timbales are also worth trying.
November 14, 2021
This books was organized in the worst way. It felt like one giant run-on recipe.
May 19, 2009
I purchased this book last year after meeting the author at the IACP conference in New Orleans, and was recently drawn back to it in an effort to find more whole grain recipes for the Operation Frontline cooking classes I teach. After an introductory section that describes the whole grains (useful to get your bearings and understand the basics of each grain), the book takes you on a journey of breakfasts, side dishes (both warm and cold), entrees and desserts. Besides including a wide variety of grains, the recipes incorporate a wonderful array of vegetables. Recipes like Crunchy Farro Salad with Artichokes, Red Bell Peppers and Edamame will ensure your grains are anything but boring!
August 12, 2013
Don't buy this on kindle. The layout is poor.
I've been craving whole grain salads for lunch, and a variety of them beyond my usual four standby salads, so I went through half dozen cookbooks yesterday and will do that again today.
This one has great information and some wonderful recipes, but reading it as an adobe epub, I had great difficulty in matching ingredient lists to recipes. That may be clear when you have a paper book open to two pages and can flip back and forth, but on ebook, it's frustrating.
I've been craving whole grain salads for lunch, and a variety of them beyond my usual four standby salads, so I went through half dozen cookbooks yesterday and will do that again today.
This one has great information and some wonderful recipes, but reading it as an adobe epub, I had great difficulty in matching ingredient lists to recipes. That may be clear when you have a paper book open to two pages and can flip back and forth, but on ebook, it's frustrating.
December 27, 2014
This is a great cookbook using a variety of whole grains. There is a nice variety of recipes from breakfast, breads to sides, soups and entrees. Each recipe features a different whole grain like brown rice, quinoa, bulgur of millet and prepares it in a unique and fun way. There are some very creative ideas and I am looking forward to continue using the recipes in this book. Watch the conversation section of the book to find out about the different recipes that we have tested.
April 6, 2012
This book really is quite lovely and creative. My only problem with it is that there are not pictures of all the completed recipes. I'm not going to cook something unless I know what it looks like, for the most part.
February 5, 2014
I buy Robin Asbell's cookbooks because they are good for me. But you know what I just LOVE about her books? Short recipes. Not a lot of ingredients, not a lot of steps. But very good results, pretty consistently even for me, and I am a short attention span cook.
April 15, 2008
Try the Mexican Quinoa with Toasted Pepitas. Incredible. Also features an easy (and easily-modified) granola bar recipe.
August 31, 2009
This is a wonderful cookbook: the layout is beautiful, the recipes healthful, and so far the few I have tried have turned out to be delicious.
July 28, 2010
Looks like a collection of tasty recipes. I've gone out and bought some of the grains to play with...hope they turn out well!
October 25, 2012
Boring
June 4, 2013
Have marked quite a few recipes to try.
Displaying 1 - 16 of 16 reviews