| The Art of Cooking With Quinoa: A Complete Vegetable Protein |  | Author: Maria Baez Kijac
Publisher: Pm Pub
Category: Book
Buy New: $7.95
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Avg. Customer Rating:  5 reviews
Sales Rank: 88969
Media: Paperback
Pages: 36
Shipping Weight (lbs): 0.2
Dimensions (in): 8.3 x 5.3 x 0.2
ISBN: 0963330306
Dewey Decimal Number: 641
EAN: 9780963330307
Publication Date: October 1991
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| Editorial Reviews:
Book Description
Delicious recipes using the nutrient-rich and complete vegetable protein Quinoa. This book is a true treasure to those people interested in eating and living healthy.
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| Customer Reviews:
 The Art of Cooking Quinoa: A Complete Vegtable Protein July 3, 2008
2 out of 2 found this review helpful
This 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.
 not for the novice April 19, 2008
6 out of 6 found this review helpful
This 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.
Gluten free options March 28, 2008
1 out of 2 found this review helpful
I'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.
Quinoa Recipes July 3, 2007
4 out of 5 found this review helpful
Helpful..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.
Excellent way to tame quinoa March 26, 2005
28 out of 29 found this review helpful
Quinoa is an astonishing grain. It contains a range of proteins as interesting and as complete as milk, and it grows perfectly in Quebec my province where nights are rather cold in summer. I ordered this book few months ago along with many others with the hope to find recipes for my mother who cannot eat solid food (she has a stomach cancer). In a matter of fact, I was looking for a-meal-in-a-soup style recipes something like those we can find in France Moore Lappe "Diet for a Small Planet". Maria Baez Kijac's book is thin but contains at least five recipes of healthy soups that my mother loves, much more than heavier and more expensive books. This book gives also the reader a sense for adapting his own recipes with quinoa. Since I have got "The Art of Cooking with Quinoa", I use rice less and less.
Merci beaucoup Madame Maria Baez Kijac : )
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