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- 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.
- About the Author
- Marlene Anne Bumgarner has written about nutrition, education, and child development for almost two decads, and she's been cooking and baking with whole grains for even longer. She lives in Morgan Hill, California.
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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.
Marlene Anne Bumgarner has written about nutrition, education, and child development for almost two decads, and she's been cooking and baking with whole grains for even longer. She lives in Morgan Hill, California.
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