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. 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 revolution, 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.