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The
New Book of Whole Grains: More Than 200 Recipes Featuring Whole Grains,
Including Amaranth, Quinoa, Wheat, Spelt, Oats, Rye, Barley, and Millet
by Marlene
Anne Bumgarner, Johanna
Roy (Illustrator)
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Availability: Usually ships within 24 hours
 | Paperback: 320 pages ; Dimensions (in inches): 0.83 x
8.99 x 6.98
| Publisher: St. Martin's Press; ; (October 1997)
| ISBN: 0312156014 |
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Amazon.com
Been itching to try out quinoa and amaranth, food of the
Incan gods, or to reach back to pharaonic Egypt and beyond for the taste of
spelt, progenitor of modern wheat? If so, Marlene Bumgarner's New Book of
Whole Grains is the place to start. This is life at the bottom of the food
pyramid, that glorious culinary domicile where all residents are allowed to eat
all they want of whatever's on the shelf--whenever they want to eat it.
Bumgarner encourages this behavior with 200 recipes, organized by grain, that
utilize whole grains as side dishes, main courses, breads, desserts, and
breakfast foods. First published in 1976, Bumgarner's whole-grains cookbook has
withstood the test of time . The author has returned to her original material
and updated recipes to reflect new ideas about salt and fat content, and she
addresses the differences in the average household's available time that have
cropped up in the last 20 years. You might think that whole grains take too long
to bother with, but they can help you move your diet and cooking in a healthy,
friendly direction.
Ingram
Twelve sections, each devoted to a particular
grain--including rye, barley, amaranth, and millet--include nutritional
information, tips on buying and storing grain for maximum freshness, a
historical perspective on each, and more than two hundred recipes for the
various grains. Original. 20,000 first printing."
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