Whole Grain Cookbook

If that title brings to mind oats and barley, think again. To be sure, there are fine recipes for Irish oats and barley soup in this unusual cookbook, but you'll also find an eye-popping array of other grains to choose from--and a healthy dose of history and information on agriculture and eating habits around the world in the process.

You'll learn about spelt, QK-77 berries (a humpbacked wheat), kasha (buckwheat groats) and more, including how to grind your own. The best thing, of course, is learning to cook these exotic-sounding grains in delicious ways. Next time you have guests, try on a Millet Souffle or QK-77 and Bacon--or how about Szechuan Beef with Rice Crumbs topped off with Hickory Nut Honey Pie? You'll be sure to impress.

Resources
The Whole Grain Cookbook
by A. D. Livingston
The Lyons Press, 2000
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