Product Description

Sink your teeth into 130+ new recipes using those wonderful grains. Trends are directed to a high fiber diet complete with complex carbohydrates, and Chef Brad knows how to make nutrition-packed food taste wonderful. He also takes a closer look into the history and nutritional value of some of his favorite grains.

Product Details

• Amazon Sales Rank: #328019 in Books
• Published on: 2003-08
• Binding: Spiral-bound
• 187 pages

About the Author
Brad E Petersen is an accomplished chef with nearly three decades of experience in the food industry. He teaches and conducts seminars on grains, nutrition and creating fond food memories.

Customer Reviews

Great guide to grains
This is a great book to learn more about grains and to try it. I loved how he takes each grain and talks about it and the charts inside and then great recipes to use more whole grains.

LOVE THIS COOKBOOK!!!!!
If you want to learn more about Grains and experiment with them this Cook Book is a must have! All the recipes I've made so far are very good! Hubby & small kids eat the food too! Best thing is that the food is healthier for them! Grains are for the most part inexpensive and highly versatile and nutritious!

Supplies can be hard to get
This book has a plethora of information in it for those wanting to eat more varied grains and in a healthier manner. The recipes are very good; I have many whole grains cookbooks and the recipes in this book are unique. The very meticulous information on different grains is excellent and a great reference for anyone using a variety of grains in their cooking.
My only complaint (and the reason for the 4 stars i/o 5) is this: the ingredients that the author has listed for sale on his website, chefbrad.com, were not available when I went to the site. While I have other local sources for a lot of the ingredients he uses (SAF yeast, dough enhancer, Prairie Gold wheat), what is a reader to do when "Chef Brad's Super Grain Mix" is unavailable and no details are given in the book as to the mix of grains? It leaves the reader (and baker) hanging. And what exactly is "Natural White flour"? Is it unbleached all-purpose? Any hints about the sourdough starter to use (that is the one thing that came up on the site when I visited it - the ONLY ingredient that came up) - i.e. made with rye, wheat? Other references should have been given to source the specialty items.
I am still glad I purchased the book; I just wish product support from the author was better. I have sent an e-mail through the author's website and have not yet received a reply (it's only been a few days). If I do, I'll revise my review to reflect the support received.