Book Review:
The Whole Grain Cookbook
Review by Cheri Sicard
|
The book:
The Whole Grain Cookbook:
Delicious Recipes for Wheat, Barley, Oats, Rye, Amaranth, Spelt, Corn, Millet, Quinoa, and More
By A.D. Livingston (The Lyons Press)
A closer look
People trying to eat healthy know the importance of integrating
whole grains into the diet. Not only are those trying to lose
weight advised to up their whole grain intake, but the American
Cancer Society and the American Heart Association say it's a good
idea for everyone.
See more!
Just click to find out still more about this book
|
|
But in today's world of preservative laden, processed food, it's
no wonder that many people don't know the first thing about
preparing whole grains, let alone the difference between quinoa
and millet, or spelt and fonio.
Now anyone can learn to make delicious breads, entrees and even
desserts with grains as familiar as oats, corn and rye to those
as exotic as quinoa and amaranth. The most complete book
available on the whole grains revolutions, you'll learn how to
find, buy and store whole grains, get dozens of mouth-watering
recipes for preparing them, and even learn how to grind your own
grains for breads and other dishes.
This is a complete and essential guide for anyone interested in
healthier, more wholesome cooking.
Get your copy of this book!
See some bread recipes
More Ask Chef Mom
Submit YOUR favorite recipe to our sister site, SheKnows.com!
Rachael Ray 365: No Repeats (A 30-Minute Meal Cookbook)
About the author:
Cheri Sicard is the editor of Fabulous Foods, a site offering recipes, online cooking school, celebrity chefs, travel, holidays, and more!
|
