Betty Crocker Whole Grains: With Bonus Quinoa Recipes

Fantastic book! Great pictures that have me wanting to make the recipes right away. Super price and fast delivery. Thanks!

This book has helped us learn to cook many, new and delicious grains that are also healthy. Would recommend.

Plenty of cookbooks cover whole-grain cooking, but none of the 'stamp' of authority and ease as does the reputation of the long-standing Betty Crocker. Over 140 recipes provide simple ways of integrating whole grains into family meals, offering explanations, chapters on slow-cooker meals and quick dinners, tips on how to cook and eat whole grains, and more. The full-page color photos of finished dishes are appealing and inspirational, making this a top pick for any general-interest lending collection.

We have tried several recipes since getting this book and they have been outstanding. The whole wheat bread recipe is excellent. We recently purchased a Kitchen Aid mixer and do not buy loaf bread anymore since trying this recipe. We look forward to trying more recipes. Lots of pictures, too, for those who like to see what they are making looks like.

I was curious to see what a cookbook aimed at everyday cooking with whole grains by normal folks who don't necessarily think of themselves as cooks would provide. Most of the books I've tried before now have definitely been for more adventurous cooks. Many recipes in the Betty Crocker book use convenience products to make things easy on the cook who doesn't know whole wheat from cracked wheat. For example, the 'nutty silver dollar pancakes' use Wheaties cereal and Bisquick. However, other recipes do give you the chance to try out those whole grains you do manage to find in your travels through the grocery store aisles. My one reservation here, however, is how the book's authors choose to define 'healthy.' For example, one of the reasons whole grains are better for us than processed grains is that they break down into sugars more slowly, resulting in more even blood sugar levels. So adding an entire jar of marshmallow creme to some popcorn and Chex cereal to make a snack would seem to obviate that healthful aspect of whole grains---yet the tip below the recipe lauds this snack specifically for its healthful nature. That seems a tad contradictory, and there are quite a few other recipes in this book that rely on relatively high sugar content to add flavor. On the other hand, at least they have moderated the saturated fat content. I do have to hand it to them, though---the flavors of these recipes are consistently delightful. There's a gingered chicken over rice recipe that's just wonderful, and I'm not a big chicken fan. I've really enjoyed a sausage and vegetable skillet dish from here, and a slow cooker rice-and-veggies dish. So while some of these recipes do compromise a little on the sugar content, they definitely deliver on the flavor end of things. If you're having trouble convincing yourself to make the switch to whole grains, that might be a worthwhile tradeoff for you.