[.ca] The New Book of Whole Grains (ISBN 0312156014)

From Amazon.com:
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's New Book of Whole Grains is 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.

GREAT grain book!:
I have used this book over and over again.It has wonderful bread recipes,such as a malt one with raisins.The side dishes and salads are VERY easy to prepare,and none of the recipes require an umpteen number of ingredients!!Most of them take very little time to prepare,also.If you are into adding mroe grains to your diet,or expanding your repetoire of recipes,this is a great book.

great cookbook:
I have been trying to cook using more whole foods and this cookbook is one of the best. It has great recipes and is a good read too. I bought another for my mother and she enjoys it as well. The oat flour pancakes and whole wheat soft pretzels are ones I make all the time. The whole wheat bagels were great. I have tried 2-3 dozen recipes so far and they are all great. I would also recommend "366 delicious ways to cook rice, beans and grains" by Andrea Chesman. I give it 5 stars as well.

Great, but something's missing...:
I just got this book, looked it over and am really excited about it. Very unique recipes that I haven't seen anywhere. However, I was discouraged in one recipe, "Brown Rice Risotto," because it tells you to "dissolve yeast," but there's no yeast listed in the list of ingredients. I'm assuming I found the only recipe with a problem. All in all, I can't wait to make the recipes!

Easy to follow instructions:
I tried a few recipes on Whole Wheat Breads and the dough comes out too wet to knead. Entree recipes are delicious and the variety is great. Maybe M.Anne Bumgarner needs to be more specific on how much time is required to mix flour with liquids to bring out the gluten in whole wheat flour. Thank you.

A good case for living in better health:
This book has an expansive overview of different grains, their history, some familiar and some less known. Many may not be part of some peoples regular diet, yet this book inspires one to try them and provides good recipes in which to experiment and have fun. Bumgarner makes a great case to expand a readers menus in order to live a more healthy life with natural foods. She shows that solid research and lots of love went into the production of this book. Baking recipes may be difficult for wheat sensitive people.