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Amazing Grains: Creating Vegetarian Main Dishes with Whole Grains Paperback – January 1, 1993


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Product Details

  • Paperback: 216 pages
  • Publisher: HJ Kramer (January 1, 1993)
  • Language: English
  • ISBN-10: 0915811219
  • ISBN-13: 978-0915811212
  • Product Dimensions: 0.8 x 7.8 x 9.8 inches
  • Shipping Weight: 15.8 ounces
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #509,478 in Books (See Top 100 in Books)

Editorial Reviews

Review

. . . An excellent book for anyone wanting to become deeply acquainted with the foods that are the primary building blocks of quality cooking. Thorough and well-written, it makes the process of learning and cooking into what it is meant to be - a joy. -- John Robbins, author of Diet for a New America and Reclaiming Our Health

An innovative book . . . nudges the reader to free him or herself from a dependence on recipes. Saltzman introduces some unique culinary ideas. . . . Her recipes hold a wide range of appeal. -- East West Journal

Documented here is a process of transmission, whereby the teacher doesnt just give you impersonal formulas, but a way of seeing, feeling, and understanding the ingredients and techniques. She is a cook, a teacher, a healer, and above all an artist, and all of these disciplines contribute to the book. . . . A personal book, a generous book, a teaching book. -- World of Cookbooks, The International Cookbook Newsletter

Joanne Saltzman cooks with the WHOLE person in mind. She embarks on an adventure of creation, culinary style, giving the reader not only wholesome vegetarian recipes, but a complete story of all the whole grains and their side kicks. For the serious vegetarian, I suspect that Joanne Saltzmans book will rapidly become your favorite tool. -- Friends

From the Publisher

To our readers: The books we publish are our contribution to an emerging world based on cooperation rather than on competition, on affirmation of the human spirit rather than on self-doubt, and on the certainty that all humanity is connected. Our goal is to touch as many lives as possible with a message of hope for a better world.Hal and Linda Kramer, Publishers

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Customer Reviews

4.3 out of 5 stars
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Most Helpful Customer Reviews

36 of 36 people found the following review helpful By Amazon Customer on March 3, 2000
Format: Paperback
I never knew there were so many different types of grains, or different ways to prepare them. This book is facinating reading. Not only does Joanne explain the characteristics of different grains, but also the different types of cooking liquids, salt seasonings, oils, vegetables, herbs and spices that make up a dish, and (very helpful) how substituting other ingredients can vary the dish. My favorite recipe is "Oats, Onions, and Thyme". It uses steel-cut oats, and is a delightful change of pace from rice.
I also recommend her other book "Romancing The Bean"
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17 of 18 people found the following review helpful By T. MORROW on August 22, 2005
Format: Paperback
I may be biased because I took Joanne's School of Natural Cookery course ten years ago to date and came to know and love this fascinating woman's approach to ingredients and their interrelationships; nonetheless, I still think this book remains a a powerful and compelling learning tool. Amazing Grains opens with the idea of learning cooking as an open process and flexible framework rather than an exercise in rote memorization. Saltzman does not reject the accepted knowledge of traditional cooking, but works through an analysis of why some cooking 'traditions' taste good and what about their ingredients allow them to combine to make delicious dishes. She returns to the basic elements of taste and instructs the reader through theory and example in how to reconstruct flavor combinations to come about one's own dishes. Even more than this, Saltzman's theories work when applied to traditional cookbooks and can be used to analyze, add to, and improve their recipes. Yes, the examples in the book seem somewhat odd at first, but when you realize that the principles used to come about these unusual recipes actually generate successful dishes, you'll become excited about the possibilities! There is a somewhat macrobiotic/American vegetarian slant to this book, hence the frequent use of seaweeds, miso, mirin (Japanese sweetened cooking rice wine), and umeboshi vinegar; however, the art of the book is all about cross-cultural, cross-palate substitutions and how to utilize them wisely. You can find lists of recipes in any other vegetarian cookbook - what this book gives you is the knowledge and power to be your own list-maker!
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25 of 28 people found the following review helpful By A Customer on November 4, 2003
Format: Paperback
I found this book a little hard to use. I don't really like the format which is like a textbook for a cooking class but what really frustrated me is that the index isn't right. I looked up several things and was brought to a page that had something totally different.
The information on cooking methods and results was interesting but I wasn't that impressed with the recipes. A lot of them were very strange and said to be results of cooking class improvisation experiments. I would have preferred more basic and traditional recipes with just a few of the odd ones thrown in.
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6 of 6 people found the following review helpful By J. A. V. D. M. on November 6, 2006
Format: Paperback
This is a great book for beginners like me! It not only has a few recipes to try, it encourages one to tap into their creativity!

This book has several charts, which I feel is a bonus.

I highly reccommend this book, if you are seeking a means to create meals with INTENT, and you are into philosophical eating.

The recipes contained, are a GREAT base to tailor to your body's particular cravings, or needs, but I would not reccommend this book for the recipes alone.

This book is more about the "how", and less about the "what" to creating your own grains.
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3 of 3 people found the following review helpful A Kid's Review on November 2, 2008
Format: Paperback
I love this cookbook... It is a great grains cookbook! It is wonderful in that it tells the history of different grains and their health benefits. It covers all the grains buckwheat, millet, oats, quinoa, rice, amaranth, job's tears and teff. When I bought this book I was looking for a book that gave you basic cooking instructions for all the different grains and this book was perfect. There are lots of recipes in this book, but to tell you the truth I have used it for more of a reference book than anything and should try more of the recipes. If you are eating macrobiotic or dairy free this cookbook is perfect or if you just want to add some healthy new grains to your diet you will have lots of fun with it.
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