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Rena Patten has written her book on quinoa grain to raise awareness of the versatility and health benefits of the many uses of Quinoa in everyday meals and the fact that it is a food that can be enjoyed by everyone including people with gluten and wheat intolerances. Rena has previously published Greek Cooking and How to Prepare Stuffings.
Patten, Rena. Cooking with Quinoa: The Supergrain. New Holland Australia, dist. by Midpoint Trade. 2011. 192p. photogs. index. ISBN 9781742570556. $19.99. COOKING High in protein, rich in vitamins and minerals, free from cholesterol, and perfect for anyone on a wheat-free diet, quinoa (pronounced KEEN-wah), the seed from a plant that has been harvested since the Incas ruled South America, is an almost complete food. Patten, an Australian culinary instructor, is determined to show home cooks how they can successfully incorporate this protein powerhouse into their own diets with 90 clearly written and easy-to-follow recipes for everything from soups and salads to main dishes and desserts. The result is a solid cookbook that would be an excellent choice for anyone trying to boost nutritional values in his or her diet. Verdict Both Patricia Green and Carolyn Hemming's Quinoa 365 and Robin Asbell's The New Whole Grains Cookbook also offer recipes featuring quinoa, but Patten's practical, reasonably priced guide to this superfood deserves equal consideration from any cook who wants all the benefits of healthy eating without having to give up flavorful foods in the process. -- John Charles, Scottsdale P.L., AZ--LIBRARY JOURNAL