We're encouraged to have 3-5 servings of whole grains each day, yet rarely do many of us reach that target. Discovering new ways and more occasions to incorporate whole grains in our lives will result in all kinds of health benefits.

IN THIS ISSUE, we open the door on the subject of whole grains and invite you to explore the healthy magic and scrumptious dishes that are possible. You don't need a special pot to cook grains, but you do need a good pot! We'll advise you just what characteristics to consider in finding quality cookware.

The New Whole Grains Cookbook by Robin Asbell. Published by Chronicle Books, San Francisco, CA. Copyright 2007.

We were looking for a new angle on cooking more with whole grains, and this book came our way at just at the right moment. Whole grains are healthy for us, but we've often felt comprised on taste or texture with our strategy of simply substituting whole grains in traditional recipes. Ms. Asbell has taken a fresh look at whole grain cuisine and expanded it beyond the 1970s stereotypes by appreciating each grain for what it is and calling upon rich global traditions for their preparation. We were introduced to a repertoire of now easily available whole grains that expanded our horizons beyond the usual choices, then enabled with complete instructions on turning them into appetizing dishes. Her offerings range from breakfast to breads, hot and cold sides, soups and entrees, and delicious desserts. Any resistance or objection to cooking and eating whole grains quickly dissipated with this timely collection of recipes. A great handbook for reaching the healthy 3-5 servings of whole grains per day!