• Eat Your Books

  1998 International Association of Culinary Professionals Award Winner

Notes about Recipes in this book

• Wild rice tortillas with poached huevos rancheros and ginger-peach salsa

  • dinnermints on August 08, 2014

    This was okay....the rice/masa harina mixture definitely needed more water than is called for. The peach salsa is okay; I've had better. It does look pretty cool on the plate, and that's even without the blue masa harina.

• Corn and quinoa raspberry muffins

  • Christine on September 04, 2013

    It had been so long since I looked in this cookbook, I forgot it had recipes for grain flours and not just for whole grains! I was happy to find this recipe and use up some quinoa flour lingering in my pantry. This recipe makes a tasty corn muffin that is much lighter than my usual recipe. They are on the drier side and not very sweet, but I never had any desire to make super-sweet, super-moist corn muffins like the ones they sell at bakeries that almost taste like cake! I used cranberries which were a suggested fruit substitition and while they are very good, I do think raspberries would be better since they are naturally sweeter & would complement better. I made 18 instead of 12, likely due to adding extra fruit which bulked up the batter. I probably could have pulled them out a little sooner since the batter was stretched out for a larger yield, and this likely would have made them a bit less dry as well. I would make these again, and will definitely try with raspberries next time.

• Quinoa and winter squash potage

  • TrishaCP on January 14, 2012

    Really good comforting winter soup. I think butternut is probably a bit weak for the flavor- this soup really needs the sweetness and depth of the kabocha squash if possible.

• Jicama and buckwheat salad

  • TrishaCP on May 24, 2012

    Quite bland- maybe because I used farro instead of buckwheat.

• Millet, quinoa, and burdock pilaf

  • dinnermints on January 14, 2019

    This was very flavorful. I'd never cooked burdock root before, and it has a nice nutty flavor. I used red quinoa, and agree with the author that red or black quinoa makes for a much prettier dish. The wine flavor was good but pretty pronounced (1/3 of the liquid was wine); next time I'd reduce it from 1 cup to 1/2 cup.

• Barley Provencale

  • lorloff on November 09, 2020

    This was quite flavorful. Made with black barley and it came out well. You need to be a fan of whole grains which my husband is not. It might be better using pearled barley.

• Warm red cabbage and rye berry salad

  • dinnermints on August 12, 2016

    Not a knock-your-socks-off kind of dish, but good, and I'd make it again. I decreased the walnuts to 1/2 cup and the chevre to 3 oz (although it did call for 1/2 cup crumbled, which is maybe the same amount). For the herbs, I used a combo of tarragon, oregano, and marjoram since it's what I had on hand. I'd cook the rye berries differently - she uses a steam method that I love for brown rice, but the rye berries got a bit mushy this way - better to cook them in a bunch of water and drain.

• Plum-peach crisp

  • nadiam1000 on August 07, 2017

    I used in season peaches and pluots and left out the orange zest - did not miss it. I think a touch of ginger or lemon would also be nice here. I doubled the streusel mixture and put a little extra on the crisp. I froze most of the extra streusel to top another pie or crisp, or even banana bread. A big hit with the family.

• Corn quiche in a tef crust

  • TrishaCP on May 01, 2012

    The combination of egg and corn blended together in a quiche crust was delicious, and would be particularly good with in season corn. (I used corn I froze last summer.) But I had real issues with the tef crust being too dry and crumbly, and to be honest, it just didn't taste all that good. I would definitely make this again, but with a different crust.

• Great gingerbread

  • TrishaCP on October 24, 2011

    This was a total recipe fail. In spite of my better judgement, I decided to follow the recipe to the letter. The temp (425) is way too hot for the 50 minute cook time recommended in the standard version of the recipe. Also, I think the proportions of the flour are off. The 1/2 cup of whole wheat pastry flour isn't enough to give a rise to the gingerbread- I think you'd be better off using 1/2 cup teff to 1 1/4 of pastry flour instead. For those of you that want to make this- I definitely will NOT be making this again.