Cooking With Quinoa

Cooking With Quinoa

3.62 (52 ratings by Goodreads)
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Description

Quinoa, pronounced keen-wah, is a grain, but not just any grain. It is considered to be almost a complete food. It is very high in protein, full of vitamins, gluten and wheat-free, cholesterol-free and usually organic.Quinoa is simply delicious. In the kitchen, quinoa has a huge range of uses and lends itself beautifully to so many dishes. When cooked, it has a very delicate texture and is lovely in soups and sweets, and makes wonderful salads, pasta, breads and delicious vegetarian and non-vegetarian meals. It is simple to prepare, easy to digest and most enjoyable to eat. It is very light on the stomach and you don't tend to feel at all heavy after eating a meal made with quinoa. There should be a packet of quinoa in every pantry. Here, you will find many different ways to use quinoa.
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Product details

  • Hardback | 192 pages
  • 201 x 236 x 21mm | 850g
  • Frenchs Forest, NSW, Australia
  • English
  • First Edition
  • 1742570550
  • 9781742570556
  • 4,281

Review quote

Patten, Rena. Cooking with Quinoa: The Supergrain. New Holland Australia, dist. by Midpoint Trade. 2011. 192p. photogs. index. ISBN 9781742570556. $19.99. COOKING High in protein, rich in vitamins and minerals, free from cholesterol, and perfect for anyone on a wheat-free diet, quinoa (pronounced KEEN-wah), the seed from a plant that has been harvested since the Incas ruled South America, is an almost complete food. Patten, an Australian culinary instructor, is determined to show home cooks how they can successfully incorporate this protein powerhouse into their own diets with 90 clearly written and easy-to-follow recipes for everything from soups and salads to main dishes and desserts. The result is a solid cookbook that would be an excellent choice for anyone trying to boost nutritional values in his or her diet. Verdict Both Patricia Green and Carolyn Hemming's Quinoa 365 and Robin Asbell's The New Whole Grains Cookbook also offer recipes featuring quinoa, but Patten's practical, reasonably priced guide to this superfood deserves equal consideration from any cook who wants all the benefits of healthy eating without having to give up flavorful foods in the process. -- John Charles, Scottsdale P.L., AZ--LIBRARY JOURNAL
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About Rena Patten

p>span>Living for the last 28 years in the north western outskirts of Sydney, Rena has written her book Cooking with Quinoa to raise awareness of the versatility and health benefits of its many uses in everyday meals, and the fact that it is a food that can be enjoyed by everyone including people with gluten and wheat intolerances. Rena has some 20 years cooking experience as a recipe developer; held cooking classes on Mediterranean cooking; and assisted Geoff Janz and Lyndey Milan in cooking demonstrations. Rena is an established author having previously published Greek Cooking and How to Prepare Stuffings./span>/p>
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Rating details

52 ratings
3.62 out of 5 stars
5 21% (11)
4 33% (17)
3 35% (18)
2 10% (5)
1 2% (1)
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