Industry Reviews
Quinoa is called the "perfect" protein for a reason: it contains all nine of the essential amino acids humans need to stay healthy. In addition, the wonder grain is rich in lysine, antioxidants, vitamins, and minerals, but getting the average American to try quinoa hasn't been easy. Polisi, whose website, CookingQuinoa.net, gets 200,000 visitors a month, knows a thing or two about taking the fear (or yuck) factor out of cooking with this South American quasigrain. With her debut cookbook, she shares her favorite recipes ranging from breakfast to dessert. In addition to providing basic details on the different forms of quinoa and how to cook it, Polisi includes nutritional information for each dish as well as options for making recipes more quickly or even healthier. VERDICT Despite fierce competition from other cookbooks on the topic . . . this is bound to be in demand by both cooks looking for creative new ways to serve more nutritional dishes and anyone trying to live a healthier lifestyle. --John Charles (04/01/2012)
Which protein "substitute" might be the star of Polisi's first-ever cookbook? It's quinoa (pronounced keenwah), a hearty grain few people know how to pronounce, let alone cook. Although nearly all of her more than 80 recipes are meatless, to the author's credit, she doesn't go overboard vegan; she uses dairy and eggs . . . most [recipes] are the healthier version of such favorite dishes as pancakes, hummus, burgers, and brownies. Every recipe includes a color photograph and complete nutritional information, often accompanied by recommendations for quicker preparation or to make it vegan, gluten free, or with fewer calories. Although she's a real aficionado of the grain and has used it for years, she makes no claims to being a gluten or vegan expert. --Barbara Jacobs (05/01/2012)
Quinoa is called the perfect protein for a reason: it contains allnine of the essential amino acids humans need to stay healthy. In addition, thewonder grain is rich in lysine, antioxidants, vitamins, and minerals, butgetting the average American to try quinoa hasn t been easy. Polisi, whosewebsite, CookingQuinoa.net, gets 200,000 visitors a month, knows a thing or twoabout taking the fear (or yuck) factor out of cooking with this South Americanquasigrain. With her debut cookbook, she shares her favorite recipes rangingfrom breakfast to dessert. In addition to providing basic details on thedifferent forms of quinoa and how to cook it, Polisi includes nutritionalinformation for each dish as well as options for making recipes more quickly oreven healthier. VERDICT Despite fierce competition from othercookbooks on the topic . . . this is bound to be in demand by both cooks looking for creative new ways toserve more nutritional dishes and anyone trying to live a healthier lifestyle. --John Charles
Which protein substitute might be the star of Polisi s first-ever cookbook? It s quinoa (pronounced keenwah), a hearty grain few people know how to pronounce, let alone cook. Although nearly all of her more than 80 recipes are meatless, to the author s credit, she doesn t go overboard vegan; she uses dairy and eggs . . . most [recipes] are the healthier version of such favorite dishes as pancakes, hummus, burgers, and brownies. Every recipe includes a color photograph and complete nutritional information, often accompanied by recommendations for quicker preparation or to make it vegan, gluten free, or with fewer calories. Although she s a real aficionado of the grain and has used it for years, she makes no claims to being a gluten or vegan expert. --Barbara Jacobs
In her new cookbook, The Quintessential Quinoa Cookbook, author Wendy Polisi demonstrates that one such atypical grain, quinoa, can be put to work in myriad tasty and healthful dishes.
The Quintessential Quinoa Cookbook is highly recommended. In addition to alternative ingredients, preparation tips and nutritional information, recipes are divided into eight main sections: Quinoa Breakfast Recipes; Appetizers; Soups & Salads; Entrees & Sides; Quinoa Pasta, Polenta & Pizza; Breads & Muffins; Desserts; and Quinoa for Kids. The full-color illustrations add just the right touch. It is user-friendly and the section for kids will inspire even youngsters to have fun in the family kitchen. I tested four recipes from this excellent collection and have begun to develop an appreciation for what I think is a super food. . . All four recipes were tasty and fairly easy to prepare. --Larry Cox
