Product Description

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 recipes:

• For breakfast or brunch: buttermilk buckwheat pancakes; old-fashioned cornbread
• For a departure from workweek fare: lemon lover's tabbouleh; Asian spiced beef with soba noodles; wheat berry salad with arugulav
• Delectable main dishes: barley jambalaya; peppery shrimp with couscous; steak and mushroom pie with barley in whole F wheat crust
• Yummy desserts: gingery shortbread; deep-dish apple pie with streusel topping; brown bread ice cream.

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.

Product Details

• Amazon Sales Rank: #474102 in Books
• Published on: 2008-02-15
• Original language: English
• Number of items: 1
• Binding: Paperback
• 288 pages

Features

• ISBN13: 9780778801788
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

Review
Finalyson's cookbook offers 150 easy-to-follow recipes that will satisfy your palate and your conscience. (Beverly Meyer The Fredericksburg Free Lance-Star 20080402)

Finlayson shares recipes that are not only healthy and delicious, but also showcase the vast array of grains available. (The Gourmet Retailer )

Think healthy food has to be bland and boring? These nutritious, delicious eats will change your mind. (Quick & Simple )

Every recipe contains nutrition information per serving... Other highlights include slow-cooker options for many recipes and vegan-vegetarian friendly labels. (Laura Inns Omaha World-Herald )

About the Author

Judith Finlayson is a Toronto based food writer, journalist and author with a life-long love of cooking. Her slow cooker books have sold more than 500,000 copies. Among her many books are The Best Diabetes Slow Cooker Recipes; 175 Essential Slow Cooker Classics; The Healthy Slow Cooker; 125 Best Vegetarian Slow Cooker Recipes; and The Convenience Cook.

Customer Reviews

A handy reference
while there is a rather short vegetarian recipe section, many of the recipes in this book feature meat, and a lot of it. I made a millet pilaf from this book, which was my first time trying millet, and I discovered millet is not so tasty. It turns to mush. Maybe that's what makes it "highly digestible". Many of the recipes call for leeks and not onions, which I find a little strange. I like leeks, but onions are cheaper and easier to prep. Many of the recipes do sound good, if a little too involved, and she lists english and metric measurements. There are pictures of probably 1/3 of the recipes.

The front reference section, listing most of the whole grains, is very informative and helpful, and is the primary reason I bought the book. It's handy to know how much raw brown rice you need to cook to get 4 cups of cooked rice.

I'm going to try some more of the recipes, probably with about half the meat called for.

Tasty whole grain recipes
I was so suprised that this book doesn't have any customer reviews written about it. I came across it at my library and when I had to return it (after good 2 months), I went ahead and purchased it.
Compared to my top favorite book on whole grains Whole Grains Every Day, Every Way, it's less extensive when it comes to amount of pages dedicated to each grain. But on the other hand, it has nutritional profile for each grain and every recipe and that information comes quite handy.
Also, I really really like the recipes. There are notes if the recipe is Vegetarian or Vegan Friendly. Since I bought the book (about 2 weeks ago) I made about 5+ meals - all of them got rave reviews from my hubby (Zucchini Lemon Loaf w/Cranberries and Turkey Cutlets in Gingery Lemon Gravy w/Cranberry Rice were the biggest hits so far).
All in all, this book is one of my go-to's whole grain cookbooks.

New ideas for whole grain cooking
Feeding my family a healthy diet has always been a big priority for me so I bought this book to get more ideas for integrating whole grains into our diet. Overall, I have not been disappointed. While none of the recipes are unique and earth shattering (for example Barbara Kafka comes up with insanely creative delicous dishes) they are tasty. The red rice tuna salad was a hit with everyone in the house as was the minestrone with wheat berries and the chili chicken pie with millet crust.

This is not a vegetarian cook book. This is not always a low-calorie cookbook. Because this is cooking with whole grains, the cooking time is usually not going to be quick either so this is more for weekend cooking. I like that there is an introduction to most of the whole grains in the front that includes interesting history and tidbits along with nutritional information. There is also a section in the back aimed at diabetics. Occasionally, there are some mistakes. In one recipe, one of the ingredients is lemon juice but lemon juice is never mentioned in the recipe! Overall, I like the recipes and many are definitely "make agains"