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In this extensive guide to the wide range of fantastic whole grains available–many of which are gluten-free–Sass introduces home cooks to dozens of grains, including amaranth, barley, buckwheat, hominy, popcorn, polenta, Job’s tears, millet, oats, quinoa, brown rice, red rice, black rice, rye, triticale, sorghum, teff, farro, grano, green wheat, kamut, spelt, wheat berries, and wild rice. She shares tips for buying and storing these grains as well as the best and simplest way to cook them.
And then there are the boldly flavored, contemporary recipes that will truly change the way you cook, covering soups, salads, main courses, and side dishes all the way to quick breads, cookies, and desserts, with a groundbreaking section on whole-grain baking outlining tempting, healthy options. Whole Grains Every Day, Every Way will delight carnivores and vegetarians alike with recipes such as Farro Salad with Prosciutto and Asparagus, Masa Harina–Beef Casserole, Posole with Pork and Chipotle, Millet with Gingered Beets and Orange, and Coconut–Black Rice Pudding.
This is the book America has been asking for: the definitive guide that will make it easy and delicious for us to incorporate healthful whole grains into our diets with innovative recipes for every meal of the day.
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Creators
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Publisher
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Release date
December 11, 2013 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9780770435356
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EPUB ebook
- ISBN: 9780770435356
- File size: 11382 KB
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Languages
- English
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Reviews
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September 18, 2006
In this incredibly thorough, A-to-wheat berries guide to whole grains, Sass (Cooking Under Pressure
) begins with a thoughtful and extensive primer on whole grains, including detailed profiles and basic cooking instructions for each. She covers no fewer than 20 kinds of rice (Bhutanese red, black Japonica) and just as many types of wheat before launching into recipes for soups and salads, main courses, side dishes, breakfast foods and desserts. The dishes are surprisingly tempting and varied, and the entries are more sophisticated than one might expect in a whole grain book. Thai Chicken Soup with Chinese Black Rice; Quinoa and Calamari Salad; Corn Polenta with Sausage and Peppers; Popcorn-Crusted Catfish; and Wild Rice Medley with Braised Chicken in Balsamic-Fig Sauce. And the sweets and desserts, like Chocolate Chip-Hazelnut Cookies, Popcorn-Almond-Caramel Balls, and Tarragon-Scented Rustic Nectarine Tart, prove that incorporating whole grains into the diet can be downright decadent. -
November 15, 2006
Author of more than a dozen cookbooks, Sass now presents an excellent primer on whole grains, with more than 150 recipes. Following a general introduction to whole grains, she presents "Flavor Profiles" of grains from amaranth to wild rice; each of these includes a chart detailing the various forms of the grain and basic cooking methods, along with suggestions for "compatible foods and flavors." The recipes are inspired by a variety of cuisines, ranging from Thai Chicken Soup with Chinese Black Rice to Teff Polenta with Ethiopian Chicken Stew. Sass's cookbook/reference is a good companion to Sheryl and Mel London's "The Versatile Grain and the Elegant Bean" (o.p.), the classic in the field, and she includes some "newer" grains or family members that were almost unknown when their book was published. For all subject collections.Copyright 2006 Library Journal, LLC Used with permission.
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