New Whole Grains Cookbook Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains

Name: New Whole Grains Cookbook Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains
Price: 4.56 USD
Availability: InStock
ISBN: 9780811856478

ISBN-10: 081185647X

ISBN-13: 9780811856478

Edition: 2007

Authors: Robin Asbell, Caren Alpert

List price: $19.95

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Description:

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 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.

Book details

List price: $19.95
Copyright year: 2007
Publisher: Chronicle Books LLC
Publication date: 8/31/2007
Binding: Paperback
Pages: 168
Size: 8.00" wide x 8.75" long x 0.75" tall
Weight: 1.386
Language: English

Joanne Weir is an internationally known chef and cooking teacher who trained with Madeleine Kamman and cooked at Chez Panisse with Alice Waters. In addition to writing numerous pieces for food magazines, she contributed to the prize-winning France: A Culinary Journal and American Food: A Celebration. This is her first cookbook. From the Hardcover edition.