Whole Grains

Whole Grains

Every Day, Every Way

Book - 2006
Average Rating:
Rate this:
1
Random House, Inc.
Thanks to the low-carb movement and the updated USDA food pyramid, we all know we should be eating more whole grains (the “good carbs”). But what exactly are whole grains? And how can we make them not only what we should eat, but what we really want to eat? In Whole Grains Every Day, Every Way, bestselling cookbook author Lorna Sass demystifies whole grains with a thorough grain-by-grain primer followed by more than 150 irresistible recipes.

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.

Baker & Taylor
A complete guide to cooking with whole grains for every meal touts the health benefits of a whole-grain diet, along with an array of tempting recipes for appetizers, soups, entrees, side dishes, breakfast foods, desserts, and quick breads.

Baker
& Taylor

A complete guide to cooking with whole grains for every meal touts the health benefits of a whole-grain diet, along with an array of tempting recipes for appetizers, soups, entrees, side dishes, breakfast foods, desserts, and quick breads and cookies, explaining how to buy, store, and cook with dozens of different whole grains. 25,000 first printing.

Publisher: New York : Clarkson Potter/Publishers, c2006
Edition: 1st ed
ISBN: 9780307336729
0307336727
Branch Call Number: 641.631 SAS
Characteristics: 323 p., [16] p. of plates : col. ill. ; 24 cm

Opinion

From the critics


Community Activity

Comment

Add a Comment

t
TootinMoose
Jan 22, 2016

Good standard book. Pilafs were very good. Plus, great banana bread (with millet) recipe.

Age

Add Age Suitability

There are no ages for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add Notices

There are no notices for this title yet.

Quotes

Add a Quote

There are no quotes for this title yet.

Explore Further

Recommendations

Subject Headings

  Loading...
No similar edition of this title was found at ELPL.

Try searching for Whole Grains to see if ELPL owns related versions of the work.


  Loading...
[]
[]
To Top