The Complete Whole Grains Cookbook: 150 Recipes for Healthy Living

by Judith Finlayson

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 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.

Genres: Cookbooks, Nonfiction, Food

288 pages, Paperback

First published February 15, 2008

Reviews

[Sally · Rating 4 out of 5]

Unlike many cookbooks, all the recipes in this book feature nothing but whole grains, not just adding whole grains into recipes with refined grains also. I found quite a few I want to try.

[BookBec · Rating 4 out of 5]

I've made three recipes so far (chicken, beef, and vegetarian), and they're delicious! The whole grains are filling and satisfying, and the meal-in-a-bowl recipes match my preferred cooking style (all-in-one meals, not so many sides).

My one complaint is that the liquid measurements have been off in two of the three recipes so far. The paprika chicken with coconut milk and wheat berries was 'good' at first, but 'amazing' after I simmered it an extra 30 minutes to reduce the liquid. For the mushroom and barley ragout, I used half the vegetable stock and it turned out perfect.

[Sarah · Rating 5 out of 5]

Having been raised on bleached flour, I was unfamiliar with and unaccustomed to cooking with the variation of whole grains featured in this book - wild rice, sorghum, barley, etc. Finlayson makes it easy with thorough details and beautiful photos. Peppery Meat Loaf w/ Couscous (pg 176) and Tailgaters' Favorite Stew (pg 162) are hearty stand-outs. Many vegetarian options too. I think I'm going to have to actually buy this, it's definitely worth a library check-out at least.

[Maureen · Rating 5 out of 5]

Can't wait to make so many if the recipes from this book! There are so many grains that I see in the bulk bins at the health food store but din't know how to cook or what to do with. This book takes the mystery away and has left me eager to hit the bulk bin aisle at MOM'S Organic Market

[Lisa · Rating 3 out of 5]

Great recipes, great color photos, complete nutritional breakdown. My only complaint is that everything has like 15 ingredients. Bummer.

[Kat Bird Stewart]

cinnamon, saffron, dates, amaranth....mmm, mmm, good

[MJ · Rating 3 out of 5]

Non fiction
I tried some of the recipes—tasty!