Cover of the Whole Grains Around the World book

The Oldways Whole GRain Cookbook

Looking for books about whole grains? We’d be remiss if we didn’t tout our very own cookbook, which is our personal favorite. (Of course, we may be a little biased.) In Whole Grains Around the World, learn how whole grains are incorporated into the Mediterranean, African, Latin American, and Asian diets. You’ll get 71 RD-approved recipes for breakfasts, lunches, and dinners that will make sure you get the right amount of whole grains in your diet—while also eating delicious food from around the world!

  • New to grains like amaranth, freekeh, and teff? Get a wealth of recipes to help anyone access their inner whole grain guru.
  • More than just a cookbook, Whole Grains Around the World offers a full, dietitian-designed menu plan for each day, with breakfast, lunch, dinner, and snack options.
  • Rather than focusing on one cuisine, Whole Grains Around the World offers a deep dive into four cultural diets known for their delicious and nutritious dishes.

Order the book from the Oldways webstore today (and don’t forget to check out all of our other whole grain goodies!)

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Grain Mill Baking Get-Started Guide: Recipes and Techniques for Confident Whole Grain Baking
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Neighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad
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Satisfied: Baking with Whole Grain Goodness
by Annette Reeder

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Breakfast Bowls: 52 Nourishing Recipes to Kick-Start Your Day
by Caroline Griffiths

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Awesome Oatmeal: 60 #Delish Dishes Made with Oats
by Rhonda Belle

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Bowls of Plenty by Carolynn Carreno

Bowls of Plenty: Recipes for Healthy and Delicious Whole Grain Meals
by Carolynn Carreno

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Grain Bowls by Anna Hampton

Grain Bowls: Bulgur Wheat, Quinoa, Barley, Rice, Spelt and More
by Anna Shillinglaw Hampton

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Home-Ground Flour by Sue Becker

The Essential Home-Ground Flour Book: Learn Complete Milling and Baking Techniques, includes 100 delicious recipes
by Sue Becker

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Simply Ancient Grains: Fresh and Flavorful Whole Grain Recipes for Living Well
by Maria Speck

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by Robin Asbell

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The Rye Baker: Classic Breads from Europe and America
by Stanley Ginsberg

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Tartine No. 3
by Chad Robertson

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Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours
by Alice Medrich

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Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
by Peter Reinhart

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by Rena Patten

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Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day
by Bruce Weinstein and Mark Scarbrough

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The Quintessential Quinoa Cookbook: Eat Great, Lose Weight, Feel Healthy
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Einkorn: Recipes for Nature’s Original Wheat
by Carla Bartolucci

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by Jessie Price and the EatingWell Test Kitchen

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Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More
by Maria Speck

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by Ross Dobson

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100 Best Gluten-Free Recipes
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by Kim Boyce

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by Jennifer Cinquepalmi

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by Jeff Hertzberg MD and Zoe François 

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by Lorna Sass 

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by Peter Reinhart

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by the Hodgson Mill bakers

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by K. Dun Gifford and Sara Baer-Sinnott

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