By now, just about everyone knows that whole grains are good for you and the simple advice to switch to whole wheat bread and substitute brown rice for white is only going to bring in grains in a very limited way. Whole Grains Every Day, Every Way is a cookbook that is also a complete, detailed guide to different types of grains. It covers fairly common ones, like barley and polenta, as well as more unusual grains, such as quinoa and amaranth.
The book has a tremendous amount of well-researched reference material in it that is intended to make the book instructive, a reference guide in addition to a regular cookbook - and one that you can turn to again and again for clarity on cooking methods and the properties of various grains, regardless of what cookbook you are using. The recipes themselves are very varied, with meat dishes, vegetarian dishes and plenty of desserts. Some are simple and others more complex, but thanks to the clarity given in the book's tables and descriptions, all are easy to make. Highlights include Quinoa and Calamari Salad, Popcorn Crusted Catfish, Posole with Pork and Chipotle, Bulgur Pudding with Honey and Dates, Coconut–Black Rice Pudding and Chocolate Chip-Hazelnut Cookies.
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