Complete Whole Grains Cookbook

Description

Extensive information on the nutritional properties of whole grains, plus colour photographs for easy identification. Includes recipes for everything from soups, salads and sides to pancakes, puddings and more.... (2008) 288pp

While most of us know we should increase our intake of whole grains to achieve a healthier diet, it is all-too-easy to fall short of this objective. Pressed for time and unfamiliar with the range of whole grains and how to cook them, we are likely to pass them by or choose their processed counterparts, which are often far less nutritious.

The Complete Whole Grains Cookbook: 150 Recipes for Healthy Living—written by best-selling author Judith Finlayson—offers an abundance of recipes for year-round cooking, along with in-depth nutritional information and facts about the potential impact of whole grains on health.

"The Complete Whole Grains Cookbook takes the guesswork out of whole grains," says Finlayson, whose most recent cookbook, 175 Essential Slow Cooker Classics, was selected as a notable book of 2006 by The Washington Post. "It's designed to help novice and experienced cooks alike explore the world of whole grains and, ultimately, achieve a better, healthier diet."

Finlayson shares unique recipes that are not only healthy and delicious, but also showcase the vast array of grains available. Some of the recipes include:

* Wild Rice and Smoked Turkey Salad with Dried Cherries
* Asian-Style Beef and Wheat Berry Salad with Arugula
* Amaranth Banana Walnut Bread
* Curried Sweet Potato and Millet Soup
* Moroccan Chicken with Couscous and Cinnamon-Spiked Prunes
* Mussels in Spicy Lemongrass Broth with Chinese Black Rice
* Peppery Shrimp with Couscous
* Best-Ever Buckwheat Burgers with Bulgur in Tomato-Mushroom Gravy
* Chewy Oatmeal Coconut Cookies with Cranberries and Pecans
* Barley Pudding with Cherries and Almonds
* Oatmeal Shortbread Squares

The Complete Whole Grains Cookbook provides nutritional information for each recipe, including calorie count, carbohydrate, fat and dietary fiber. It also contains detailed information on individual grains—their background, culinary and nutritional profile, as well as how to buy them, store them, and prepare them. And, for those whose preference leans toward vegetarian, the book offers a Meatless Mains chapter and numerous vegetarian and "vegan friendly" recipes.

Currently, the most readily consumed grains are white wheat flour, white rice, pearled barley, and steel-ground cornmeal, all of which are highly refined and contain the fewest vitamins and minerals. As Finlayson explains, however, whole grains are a much healthier choice, since they are generally high in disease-fighting antioxidants, fiber, beneficial fatty acids, and phytonutrients.

Finlayson believes that by introducing more whole grains into the diet, one "will be better nourished and enjoy the experience of eating more." So, in addition to those grains we are familiar with, Finlayson spends time and information on lesser-known grains such as:

* Amaranth
* Job's Tears
* Millet
* Quinoa
* Rye
* Sorghum

Date reviewed

05/09/2008

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