The New Book Of Whole Grains: More than 200 recipes featuring whole grains
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'sNew  Book of Whole Grainsis 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.