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Books : The Art of Cooking With Quinoa: A Complete Vegetable Protein |
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Books : The Art of Cooking With Quinoa: A Complete Vegetable Protein |
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by: Maria Baez Kijac
Dewey Decimal Number: 641 EAN: 9780963330307 ISBN: 0963330306 Label: Pm Pub Manufacturer: Pm Pub Number Of Pages: 36 Publication Date: 1991-10 Publisher: Pm Pub Sales Rank: 23193 Studio: Pm Pub Editorial Review: Related Items:
Average Rating:
 Rating:  - The Art of Cooking Quinoa: A Complete Vegtable ProteinThis is a very good book. It is totally dedicated to cooking Quinoa and the recipes are great. If you are interested in learning to cook with Quioa this is the book. Rating:  - not for the noviceThis book is not for a novice like myself who won't attempt an unfamiliar dish without Julia Child at my elbow. First,I need to know every detail about the prep, including what could go wrong and how to fix it. Fortunately my wife is a very experienced cook who is not shy about stopping me before I make a grave error. For my first attempt I chose Ms. Kijac's Quinoa Souffle (mainly because I've made souffles before with a modicum of success.) My first mistake was starting late. I had just opened the Amazon box and selected a bag of quinoa when I decided on the souffle.(1 hour until dinner.)I had no trouble boiling the berries and fluffing them but then I moved into unfamiar territory."Add milk, cook uncovered until all milk has been absorbed. Remove from heat and reserve." About how long should it take for 2 cups of cooked quinoa to absorb 2 cups of milk? High, medium or low heat? What should it look like when finished? Julia would have told me right up front. After 20 minutes of stirring I panicked and called in my wife for a consult. By this time the quinoa/milk was very thick porridge. My wife doesn't know quinoa but she does know rice in all its variations and she thought it would a long time to absorb all the milk and I should just drain off the extra milk because it was close to dinnertime. The she looked in the bowl where I'd mixed the egg yolks, cheese and spices. "You can't mix that into the hot quinoa. You'll get scrambled eggs. Put the pan in cold water with a tray of ice cubes and hope we can reduced the porridge to room temperature." Well, I did and then folded in the beaten egg whites without a hitch. 30 minutes later I carried a perfect souffle to the table. When Ms. Kijac says it serves 4 she means 4 very hungry adults. I reheated it the next day for lunch and it was still very good but we never finished the whole thing. The dog thought it was super. Rating: - Gluten free optionsI've made delicious quinoa muffins that were even a hit with the non-celiacs in the family. This book has helped me understand the grain. I am looking forward to trying more recipes from the book. Rating: - Quinoa RecipesHelpful..it's still a topic hard to find much information on..so unless we're really creative and can wing it with brilliant concoctions..the product tends to sit on the back of the kitchen shelf. Nice to have someone's idea for variety.
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