The New Whole Grain Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains Review

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(More customer reviews)I got this book the day it came out and I've probably used it twice. I'm of the feeling that you can't have enough recipes which make use of whole grains, especially the less common ones like quinoa, amaranth and farro. Yet when I feel like cooking whole grains, I find myself reaching for Rebecca Wood's "The Splendid Grain," which has, to my taste, better info and recipes and a much better layout. Don't get me wrong, I've liked what I've cooked from this book, but don't find it all that inspiring. As an example, the quinoa paella is quite good, but the recipe calls for fresh artichokes, which makes this dish affordable only during the very short artichoke season. No mention of whether you can substitute canned artichokes successfully. For the record, I did, and they tasted, well, canned, of course. I would have liked an alternative. In general, the recipes are rather complicated for the results, whereas in the Splendid Grain, they are far simpler and more varied. Also, this book is small and impossible to keep open during cooking, plus the recipes are on multiple pages. It's clear that cost was an issue and someone (publisher?) decided that pictures were more important than an easy-to-use layout. I'm happy to have this in my kitchen, but it feels like someone rushed this out and cut corners. I wanted to like it more than I actually do. Recommended, but not as a first choice for whole grain cooking.

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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 entre 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.

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Bob's Red Mill Cookbook: Whole & Healthy Grains for Every Meal of the Day Review

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(More customer reviews)I'm really liking this book. I always start my "whole grain cookbooks reviews" with a statement that I live about 5 minutes from the Bob's Red Mill headquarters and their amazing bulk section, so it doesn't come as a surprise that this book is on my bookshelf. I bought it alongside Bob's Red Mill Baking Book but this definitely gets more use.
It has a good combination of vegetarian/vegan and meat recipes. I recently decided to become "at-home" vegetarian (I know it's sort of tongue-in-a-cheek kind of deal but... I'm not buying and cooking with meat at home, but I still eat meat outside the house) and this book has been an awesome help with its inventive recipes. Lately, I've been focusing on the whole grain salads (Basmati Vegetable Salad with Fragrant Vinaigrette is spectacular) and soups (Kasha Purifying Soup is my favorite so far). I've tried multiple other recipes, and each turned out tasty.
I wasn't very succesful with the recipes from the "Sweets" section, though, but I've only tried 2 so far, so I'm not giving up on it just yet.


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If cooking healthier meals at home is your new resolution, look no further than Bob's Red Mill's extensive collection of high-quality grains, flours, and other mouth-watering products. The Bob's Red Mill Cookbook will help introduce new whole-grain ingredients into all of your daily meals, without a huge investment in pricey, difficult-to-locate, limited products that do more to take up space than change nutrition habits. Whole-wheat flours, brown rice, whole beans, and legumes have become prevalent in supermarkets everywhere, but among the hundreds of products milled at the Bob's Red Mill plant are also blue corn flour, quinoa, amaranth, teff, and all varieties of nuts and seeds, and they can be integrated seamlessly into any diet to delicious effect.The unique, family-owned mill has been in the business of producing healthy whole-grain products for over 30 years, and they provide here more than 350 recipes for all sorts of everyday meals: morning food, snacks and sides, main courses, soups and stews, and sweets, with plenty of vegetarian and gluten-free dishes. This practical and comprehensive cookbook is an outstanding collection of reliable recipes that reflect the Bob's Red Mill product quality, product diversity, and dedication to healthful eating. Becoming a more inventive cook is a stepping stone to a healthier outlook, incorporating better ingredients for a better life.

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Bob's Red Mill Baking Book Review

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(More customer reviews)I use a lot of Bob's Red Mill products and have baked with whole grains for more than 25 years, so I was excited when this book was published. The format is easy to use and appealing, and the directions are clear,although there are no photographs or drawings.
After a description of different kinds of flour and cereals, the book is divided into chapters on whole grain yeast breads, rolls, and sourdough; quick breads, muffins, biscuits, and scones; flatbreads, focaccia, crackers, and pizza; pies, tarts, cobblers and crisps; cookies; and cakes.
There are many ideas for using spelt, teff, quinoa, barley, buckwheat, and other less common flours, and there are quite a few gluten-free recipes, including cakes, gingerbread. and even sugar cookies. There are recipes for seven kinds of pizza dough, from yeast-free to cornmeal, and an unusual recipe for a strawberry pie that calls for baking the strawberries in a double crust. There are also many kinds of piecrust to try, ranging from sorghum and almond oat to whole wheat and barley.
The first recipe I tried was Bob's High Fiber Bread, which turned out dense and dry. I made Whole Wheat Irish Soda Bread, which was dull, dry, and heavy (I threw it out),and Gluten-free Rice Bread, a two-day project that didn't rise properly and had to be thrown out, also. Maple Pecan Muffins were very dry as were Whole Grain Bread Rings.
Here are some winners: the whole wheat pizza dough was very good, as was the Italian sausage and fontina calzone. Oatmeal pancakes were excellent, and the oatmeal muffins and orange spelt muffins were good.
It seems that often the proportions are wrong. Bob's Energy Boosters contained too much butter and didn't hold together. Five-Grain Daybreak Cookies taste great, but the recipe called for way too much butter and should have used baking powder instead of soda to prevent spreading. It made 48 very large, floppy, sticky cookies instead of the predicted 24.
I'm not ready to give up on this book, because the recipes sound so good, and every once in a while, I hit a winner. But not often enough. When I want to be sure of a success, I turn to King Arthur's Whole Grain Cookbook, The Baker's Apprentice, or Berenbaum's Bread Bible. Hodgson Mills just published a whole grains cookbook--it will be interesting to compare their book to Bob's Red Mill Baking Book.


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This invaluable baker's resource provides home bakers with delicious ways to use whole and other healthful grains and flours to suit their dietary, allergic, and basic baking needs. Including new and traditional recipes, and featuring a collection of recipes from prominent bakers and chefs, Bob's Red Mill Baking Book allows bakers to take full advantage of the healthful benefits of whole grains. Bob's Red Mill Natural Foods was founded in 1978 and has become a multimillion-dollar business with international distribution. Inspired by a commitment to whole grain nutrition, Bob and Charlee Moore started their business with a mission to support the health and well-being of people in their community. But the demand for healthy whole grains made their small northwest business grow nationwide. Bob's Red Mill Natural Foods offers a diverse line of all natural and organic flours, cereals, meal and mixes for pancakes, bread, and soups. The company's more than 300 products are available throughout the U.S. and Canada at all natural food and major grocery stores. Bob's Red Mill brand products may also be purchased by phone, mail order, or on the company's website.

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The King Arthur Flour 200th Anniversary Cookbook (King Arthur Flour Cookbooks) Review

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(More customer reviews)I consider myself to be very picky regarding what cookbooks I own - I'll read any cookbook but I won't buy them for my reference shelf. This cookbook is a keeper! Sands deftly tells you not only the "how" of each recipe but the "why". I've read plenty of the "chemistry of baking" and other such books, but this is the first that truly explained certain principles of baking to me (like why yeast doughs rise faster on humid days). There are even, in addition to the hundreds of recipes for baked goods, instructions on making your own play dough and paper-mache using King Arthur Flour! Don't be fooled into thinking this is a coffee table cookbook though - everything is black and white with no pictures (only a few line illustrations for things like the different bread braiding techniques) - but you are bound to come back to this cookbook again and again (in fact, it might be a good idea to buy a cookbook cover as the pages are sure to get smudged with all your efforts).

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Bob's Red Mill Flour, Organic Whole Wheat Pastry, 5-Pound (Pack of 4) Review

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(More customer reviews)For pastry type baking, pie crust, fluffy pancakes, brownies, etc. this is a really nice flour. It works well with any recipe calling for baking powder and/or soda since it is very light. No need to mix whole wheat and white, just use this 100% stone ground flour. The yogurt pancakes on the bag are terrific.

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