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ISBN-10: 081185647XISBN-13: 978-0811856478Publication Date: August 31, 2007In The New Whole Grains Cookbook, author Robin Asbell shares her passion for whole grains with more than 75 recipes created to take advantage of the wide range now available at supermarkets and specialty shops. From familiar favorites like whole wheat, oats, and rice to newly available varieties such as farro, barley, and quinoa, no grain is left unturned. Start your day with Maple-Cinnamon Granola Bars. Loaded with whole-wheat and rolled oats and sweetened with brown sugar and maple syrup, you’ll never buy another packaged bar again. Quick Skillet Flatbreads can be made with millet or teff (a delicious gluten-free grain from Ethiopia) are perfect served alongside a steaming bowl of soup or topped with melted cheese. Peruvian quinoa makes the perfect crunchy coating for shrimp chicharrones, a Latin-inspired favorite with a spicy, citrusy dipping sauce-not to mention a terrific appetizer. Lamb and rye berries braised in red wine makes a hearty main course and the leftovers taste even better. Even desserts get the whole grain touch with such sweets as Chocolate-Chunk Buckwheat Cookies, Fruit Crisps made with seasonal fruits and a buttery oat topping, and a luscious tropical pudding that features the sticky, sweet goodness of black rice. You’ll find most of these grains easily, and a handy source list will help you find the more unusual ones. Plus a glossary describes each one in detail, including which can be substituted for others and their nutritional content. The USDA now recommends eating at least 3 servings of whole grains every day. With these oh-so-flavorful recipes, The New Whole Grains Cookbook makes it easy and fun to eat your grains and love them too.Robin Asbell has been immersed in whole, real foods cooking for most of her life, and has made a vocation of crafting delicious, healthy recipes and writing about it.Her latest book, Sweet and Easy Vegan, Treats Made with Whole Grains and Natural Sweeteners (Chronicle Books) is the culmination of many years of baking for vegans. Her last book, Big Vegan, Over 350 Recipes, No Meat, No Dairy, All Delicious, is a celebration of just how satisfying and alluring plant based cuisine can be.Robin’s second book, The New Vegetarian Cookbook, brims with her creative and fresh takes on meatless cuisine.Her first book, The New Whole Grains Cookbook, is filled with flavorful, beautiful food that just happens to be whole grain.Robin has been cooking and creating recipes in the Natural foods business since the mid 80’s. What began as a side job in college turned out to be a lifelong career, when she realized that her true passion lay in healing the Earth and the people around her with healthy, organic food. After baking and cooking with whole foods in restaurants, delis and Coops for many years, she started working as a Private Chef in the mid-90’s, creating fabulous food for the fabulous.