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PLEASE YOUR PALATE AND YOUR HEALTH

New cookbook delves into the wonderful world of whole grains

Date published: 4/6/2008

"GOOD TASTE and excellent nutri- tion can go hand-in-hand."

So says Judith Finlayson, author of the enticingly glossy, softbound recipe book "The Complete Whole Grains Cookbook."

As a food writer and lover of cooking, Finlayson decided to compile this cookbook because she "wanted to share how delicious whole grains can be."

With detailed information on many individual grains--including less familiar ones like rye, quinoa, millet and sorghum--Finlayson offers a wide variety of tempting dishes, with some vegan and vegetarian ideas as well.

High in disease-fighting antioxidants, fiber and beneficial fatty acids, whole grains incorporated into our diet help offset the less-healthy choices some hurried meal preparers fall back on. Whether out of simple ignorance or paucity of time, we often make do with less-nutritious processed counterparts: white wheat flour, white rice, ground cornmeal--all of which contain the fewest vitamins and minerals.

Even the novice cook can improve the family diet with recipes like Peppery Shrimp with Couscous, Buckwheat Burgers with Bulgur, Chewy Oatmeal Coconut Cookies with Cranberries and Pecans, or Asian-style Beef and Wheat Berry Salad with Arugula, to name just a few. Finlayson's cookbook offers 150 easy-to-follow recipes that will satisfy your palate and your conscience.

Beverly Meyer is a copy editor at The Free Lance-Star.

THE COMPLETE WHOLE GRAINS COOKBOOKBy Judith Finlayson (Robert Rose Inc., $24.95)

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Date published: 4/6/2008