please, please, please...has any used this cookbook? "Whole Grain Cookbook"

M

marilynfl

Moderator
My usual method is to check a book out of the library. Then, if I make/like at least 3 items out of it, I buy it.

I want to make EVERYTHING in this book.

However...making them involves buying lots of different ingredients that I don't have and don't want to buy on a whim. I would like more justification/validation than just a pretty picture, a great description, and a high fiber count.

So...has anyone used this cookbook and what did you think of it? Are the recipes flavorful? Is the preparation easy (not involving days of soaking grains, etc)? Would you serve a good friend one of these dishes?

http://www.amazon.com/New-Whole-Grain-Cookbook-Nutritious/dp/081185647X/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1211975238&sr=1-1

 
I'd like to know if anyone has the Splendid Grain cookbook as mentioned in one of the reviews ...

It was mentioned that Whole Grain Cookbook is hard to keep open, not a problem if you have a book rack. I use lots of grains, they are a perfect summer dish, served at room temp. and full of veggies and other healthy foods

 
Mar, you want "justification/validation"? Just look at what these

bad, wicked women are doing to help you! Shame on you both, Cyn and Ang!

LOL!!!

 
That's the one I would order from the reviews. It was really highly rated

from everyone that bought it. That quantity of purchases and with those high ratings, I would purchase it over the "Whole Grain Cookbook", but that is from a person who has never looked at either of them. Just my opinon. I like ratings.

 
Love this--REC: Bulgur Pilaf with Dates, Dried Apricots & Toasted Walnuts...

BULGUR PILAF WITH DATES, DRIED APRICOTS, AND TOASTED WALNUTS

Recipe By :Bon Appétit/December 2002

Serving Size : 8

2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves -- minced
2 cups bulghur -- or coarse or medium
1/2 cup chopped pitted dates
1/2 cup chopped dried apricots
1 cinnamon stick -- broken in half
2 teaspoons curry powder
2 14-ounce cans fat-free chicken broth
1/2 cup chopped green onions
1/2 cup coarsely chopped walnuts -- toasted (about 2 ounces)

Heat oil in heavy large saucepan over medium heat. Add onion and sauté until golden, about 5 minutes. Add garlic; stir 1 minute. Add bulgur and sauté 5 minutes. Stir in dates, apricots, cinnamon stick, and curry powder. Add broth; bring to boil. Reduce heat to medium-low; cover and simmer until bulgur is tender and broth is absorbed, about 15 minutes. Stir in green onions. Season to taste with salt and pepper. Transfer pilaf to bowl. Sprinkle with walnuts and serve.

Per Serving (excluding unknown items): 271 Calories; 9g Fat (25.1% calories from fat); 12g Protein; 46g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 215mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 1/2 Fat.

 
Charlie, this sounds wonderful and I have a question. I have never found a "curry" powder

that I like. (However when a recipe lists out all the spices separately I like the sum total. Wish I knew what was in the prepared curry powder that I find distastful.) So, I was wondering if you think that Garam Masala would possibly sub for the curry in this recipe?

 
Cumin, coriander and turmeric, generally. Maybe the turmeric? Sometimes fenugreek & it does have

an odd flavour.

I used to mix my own until I did find one that I liked.

Now, I hardly use it. I find most recipes ask for each spice separately.

 
Sure it would. Marg may be right about the turmeric. Garam Masala has little or

no turmeric; hence it's not as yellow.

I have no problem with store bought curry such as Madras as long as I toast it a bit before incorporating into the dish. I don't like the raw taste.

 
I believe that is why so many people think they don't like curry! it has to be toasted or cooked in

the oil or ghee with the other aromatics.

I love, love curry, but don't like the smallest taste of raw curry.

My other rant is people who make the blanket statement "I don't like curry", that is almost like saying they don't like soup??

Each country in Asia has several different forms of curry. I haven't even touched on the many of each area in India.

You can go to Penzeys or other spice sites and look for ones that do not have tumeric or where it is down on the list.

Here is an interesting website also--good topics in the bar on the left.

Nan

http://www.indianfoodsco.com/Classes/Spices.htm

 
The curries were not the most popular dinners with the future chefs at the CIA. I remember many..

students trying to swap for other meals.

After a while this attitude changed as we experienced different types and styles. Given a chance, they actually became a popular choice.

 
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