Editor Reviews:

Product Description:
From whole wheat, oats, and rice to farro, barley, and quinoa, no grain is left unturned in this compendium of more than 75 healthful recipes. There's a tasty dish for every meal of the day: Quick Skillet Flatbreads made with millet or teff for breakfast, or a hearty dinner entr e of lamb and rye berries braised in red wine. Even desserts get the whole-grain touch with such sweets as Chocolate-Chunk Buckwheat Cookies. A source list helps find the more unusual grains and a glossary describes each one in detail. The New Whole Grains Cookbook makes it easy to eat your grains and love them, too.

Rating : - Liked this, but...
I borrowed this cookbook from my local library to try it out before buying it. I was impressed by the layout, the history of the grains presented, and the variety of recipes. There are a couple of caveats:

1) Aside from the whole grains (which I expected to have to search for), some of the ingredients are a little hard to find in the small town where I live. Fresh ginger root? Check. Miso? Er, what's that???? And, of the ingredients that are more common, some are rather expensive. Maple syrup, for instance. Why maple and not, say, molasses or honey or even brown sugar?

2) For the number of recipes presented, there's no reason why each recipe shouldn't have a picture of the finished product.

3) Some of the more common grains that I can find weren't presented at all, i.e. wheat berries. I actually have some that I would like to cook (rather than grind into flour) but can't find good recipes. It's why I picked up this book!

Those things being said (along with the cautions other reviewers have noted), overall I did like this cookbook and will most likely purchase it down the road.