In 'The New Whole Grains Cookbook', author Robin Asbell shares her passion for whole grains, with more than 75 recipes created to take advantage of the wide range now available at supermarkets and specialty shops. From familiar favorites like whole wheat, oats and rice to newly available varieties such as farro, teff, and Purple Prairie barley, no grain is left unturned.

From the back cover:

Most of us have known for a long time that whole grains are where it's at, but, let's face it, people eat more for flavor than for nutrition, and whole grain foods had a bad rap. Now, at last, Robin Asbell's exciting, flavorful, and easy-to-prepare recipes blow the lid off of that excuse forever and prove, once and for all, that whole grain eating (and cooking) is here to stay.

- Peter Reinhart, author of The Bread Baker's Apprentice & American Pie: My Search for the Perfect Pizza

We all know that eating whole grains is good for us. The questions then arise: What are they really, how do we cook them, and - most important - how do we make them delicious, so that we'll cook with them again? Robin's book helps to answer all these questions and more. I'll bet that some of these recipes will become standards in your kitchen. Several already have in mine!

- John Ash, author of Julia Child Award-winning cookbook From the Earth to the Table & James Beard Award-winner John Ash: Cooking One on One

Goodbye, boring brown meals! Hello, fresh and lively grain dishes from around the world!

- David Joachim, author of The Spaghetti Sauce Gourmet & co-author of Mastering the Grill