Book description
Start reaping the benefits of a whole-grain, high-fiber diet!
The Everything Whole-Grain, High-Fiber Cookbook
is your ultimate one-stop resource for making sure you and your family
gets all the yummy whole grains and healthy high fiber you need! You'll
enjoy eating healthy like never before with inventive, tasty dishes like:
- Banana-Nut Stuffed French Toast
- Shallot Walnut Herb Bread
- Lasagna Florentine
- Walnut Tarragon Chicken Salad on Raisin Foccacia
- Cranberry Relish
- Cashew Egg Salad Sandwich
- Pumpkin Soup
Featuring 300 fabulous recipes, this is the only cookbook you need to
incorporate high-flavor, high-fiber foods into every meal and snack.
Easy-to-read dietary information for each recipe will help you make sure
you meet all your nutritional needs. This indispensable cookbook is full
of simple tips to add fiber to your life. Eating whole grains is a key
step toward a healthier, happier you!
Lynette Rohrer Shirk is a classically trained chef. She is the
author of Wild Women Throw a Party, The Mother Daughter Cookbook,
The Everything Tapas and Small Plates Cookbook, The Everything
Classic Recipes Book, and Wild Women in the Kitchen. She
holds a BA in classics from The Ohio State University and attended the
California Culinary Academy in San Francisco. Shirk worked at Alice
Waters's restaurant Chez Panisse in Berkeley, CA, which was one of the
first restaurants to include organic foods on its menu. She spent a
year in Eugene, OR, soaking up the organic produce, making baby food
from scratch, and creating candy recipes using ingredients such as
brown rice syrup, sunflower seeds, and soy milk. She lives in Flower
Mound, TX.
TECH. REVIEWER: Julie Negrin, M. S., is a certified
nutritionist and culinary expert with more than ten years of
experience. She has taught hundreds of children and adults how to
cook, given countless nutrition lectures and cooking demonstrations,
and developed dozens of healthy, delicious recipes. As the director of
culinary arts at the Jewish Community Center (JCC) in NYC, she blends
her scientific knowledge of nutrition with practical everyday cooking
expertise. She is a former employee at the Department of Health, where
she developed an innovative curriculum for grade school children that
combined nutrition education with cooking instruction. She lives in
New York City.
Start reaping the benefits of a whole-grain, high-fiber
diet! The Everything Whole-Grain, High-Fiber Cookbook is your
ultimate one-stop resource for making sure you and your family gets
all the yummy whole grains and healthy high fiber you need! You'll
enjoy eating healthy like never before with inventive, tasty dishes like:
- Banana-Nut Stuffed French Toast
- Shallot Walnut Herb Bread
- Lasagna Florentine
- Walnut Tarragon Chicken Salad on Raisin Foccacia
- Cranberry Relish
- Cashew Egg Salad Sandwich
- Pumpkin Soup
Featuring 300 fabulous recipes, this is
the only cookbook you need to incorporate high-flavor, high-fiber
foods into every meal and snack. Easy-to-read dietary information for
each recipe will help you make sure you meet all your nutritional
needs. This indispensable cookbook is full of simple tips to add fiber
to your life. Eating whole grains is a key step toward a healthier,
happier you!
Lynette Rohrer Shirk is a classically trained chef. She is the
author of Wild Women Throw a Party, The Mother Daughter Cookbook,
The Everything Tapas and Small Plates Cookbook, The Everything
Classic Recipes Book, and Wild Women in the Kitchen. She
holds a BA in classics from The Ohio State University and attended the
California Culinary Academy in San Francisco. Shirk worked at Alice
Waters's restaurant Chez Panisse in Berkeley, CA, which was one of the
first restaurants to include organic foods on its menu. She spent a
year in Eugene, OR, soaking up the organic produce, making baby food
from scratch, and creating candy recipes using ingredients such as
brown rice syrup, sunflower seeds, and soy milk. She lives in Flower
Mound, TX.
TECH. REVIEWER: Julie Negrin, M. S., is a certified
nutritionist and culinary expert with more than ten years of
experience. She has taught hundreds of children and adults how to
cook, given countless nutrition lectures and cooking demonstrations,
and developed dozens of healthy, delicious recipes. As the director of
culinary arts at the Jewish Community Center (JCC) in NYC, she blends
her scientific knowledge of nutrition with practical everyday cooking
expertise. She is a former employee at the Department of Health, where
she developed an innovative curriculum for grade school children that
combined nutrition education with cooking instruction. She lives in
New York City.
