Welcome to our Virtual Cookbook Launch

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Welcome to our Virtual Cookbook Launch

Hello everyone,

On behalf of my co-author Pat Inglis and myself, I am so excited to welcome you to the “Virtual Book Launch” for our new cookbook: Go Barley: Modern Recipes for an Ancient Grain.

As part of the build-up to the official launch of Go Barley on Apr. 8, 2014, we have asked some of Canada’s top food bloggers to try out some recipes from the cookbook and tell us what they think.

Luckily for us, Amy Bronee (familyfeedbag.com) and Julie Van Rosendaal (dinnerwithjulie.com) were up to the challenge.

For her part, Amy tried out one of our hearty, home-cooked favourites: the Country Mushroom and Barley Soup. Click here to read about her experience making this delicious comfort food.

Julie decided to pretend it was spring by making the shrimp and pea risotto. It’s got such a great punch of lemon, and best of all, it’s delicious and easy to make. Click here to read about Julie’s dish.

We have given each of the bloggers a cookbook to give away just by commenting on their blogs (so go ahead, check their blogs out and tell them what you think!).

We’ve decided to do the same thing here, so leave us a comment and tell us about a barley recipe that you’ve made (either from our website, or one of your personal favourites).  I can’t wait to read your comments.

Until next time,

Linda

Linda Whitworth

Linda Whitworth is a food barley specialist and home economist with an extensive background in the food industry. Read More >

Comments

  1. bob

    Think this would be a good cook book, don’t here much about barley here in southern-ontario

    Reply
  2. Karen Nelson

    Since purchasing my first bag of barley flour on the recommendation of my daughter who is a dietician, I have used it in many recipes in place of white flour and have been very happy with the results. I really enjoy receiving your newsletter as it gives me an opportunity to try new recipes. Specifically, I have very much enjoyed the barley pancakes, healthy/smart cookies and have made the banana muffins and the banana bread. Best of Luck with the cookbook!

    Reply
  3. Lindsay

    I make a great bacon barley risotto. I also use lots of barley flour in my baking, and nothing beats a bowl of beef barley soup.

    Reply
  4. Christina Stricker

    I make a barley casserole with mushrooms that my family enjoy. I look forward to trying some new barley recipes. Have made oatmeal in the crock pot with some success so will try the barley recipe soon.
    Thanks!

    Reply
  5. Beverly

    Definitely another book to add to my collection and some more recipes for barley – GREAT there are not enough publications on this terrific grain

    Reply
  6. Nafis

    We maid Barley Herb Loaf and it is great. We have switched from whole grain dempester’s bread to this delicious healthy bread. Thank you very much for such a nice recipe.

    Reply
  7. GoBarley

    Congrats Karen Nelson!! You have won the cookbook Go Barley: Modern recipes for an ancient grain.
    Please contact Caitlan Carver at ccarver@albertabarley.com to get your prize. Thank you everyone who participated in our virtual cookbook launch. Go Barley!

    Reply

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