Mrs. Spann provides a wealth of nutritional and historical information about twelve different grains (and grain substitutes). This information is fascinating and wonderful for a fuller understanding of grains. The author's writing style is very down-to-earth and personable. Unfortunately, I did not find the book to be a practical guide to "using whole grains," as the subtitle promises. It was not as comprehensive as I would have liked, omitting at least three of the grains/substitutes I'm aware of (quinoa, teff, and milo/sorghum). In addition, although recipes are given at the end of each chapter, I did not view them as adequate treatment of the use of these grains: they would not enable the average home cook to experiment with a variety of grains. Many of the recipes which are included are copied (with permission!) from cookbooks I already own. Some readers will also want to know that the book is written from a distinctly Christian perspective.
