Amazing Grains features low-fat, high fiber, virtually cholesterol free and ecologically sound recipes for tasty and nutritious main dishes that emphasize whole grains and vegetables. In addition, it offers in-depth explanations of the creative process in cooking. Application of the techniques found in Amazing Grains will free the reader forever from dependence on recipes. Each recipe includes discussion of how the dish was created, why a particular ingredient or technique was chosen, and the results of substituting other methods and ingredients. By examining the process, readers can learn how to apply the basic principles in new and creative ways. Included are chapters on ingredients, the creative process, cooking methods, sauces, as well as information on nutrition and cookware choices. Charts and worksheets help readers develop and record their own creative grain dishes.
Book Description
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
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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Most Helpful Customer Reviews
14 of 15 people found the following review helpful:
5.0 out of 5 stars
The grammar of cooking, not just the vocabulary,
By
This review is from: Amazing Grains: Creating Vegetarian Main Dishes with Whole Grains (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!
19 of 22 people found the following review helpful:
3.0 out of 5 stars
Needs some fine tuning,
By A Customer
This review is from: Amazing Grains: Creating Vegetarian Main Dishes with Whole Grains (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.
5 of 5 people found the following review helpful:
5.0 out of 5 stars
Amazing Grains,
By J. A. V. D. M. "MorriganMoonFire" (Grand Junction, CO USA) - See all my reviews
This review is from: Amazing Grains: Creating Vegetarian Main Dishes with Whole Grains (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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Inside This Book
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First Sentence:
Are grains a perfect food? Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
grain chart, stage cooking methods, decorative vegetables, teaspoon vegetable salt, grain cookery, baked kasha, raw cashew butter, umeboshi vinegar, flame tamer, clear sauce, party rice, umeboshi paste, light sesame oil, salt seasoning, cup yields, cold sauces, flour sauce, wehani rice, cooking liquid, grain dishes, sweet brown rice, cashew milk, sauerkraut juice, braising liquid, seasoning agents Key Phrases - Capitalized Phrases (CAPs): (learn more)
Process Pretreatment, Millet Mash, United States, Vegetable Velvet Sauce New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Are grains a perfect food? Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
grain chart, stage cooking methods, decorative vegetables, teaspoon vegetable salt, grain cookery, baked kasha, raw cashew butter, umeboshi vinegar, flame tamer, clear sauce, party rice, umeboshi paste, light sesame oil, salt seasoning, cup yields, cold sauces, flour sauce, wehani rice, cooking liquid, grain dishes, sweet brown rice, cashew milk, sauerkraut juice, braising liquid, seasoning agents Key Phrases - Capitalized Phrases (CAPs): (learn more)
Process Pretreatment, Millet Mash, United States, Vegetable Velvet Sauce New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 5
books:
3
books
cite this book:
- On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee on 4 pages
- Dynamics of Nutrition by G. Schmidt on page 4, and page 5
- Romancing the Bean: Essentials for Creating Vegetarian Bean Dishes by Joanne Saltzman in Front Matter
- Science of Salt by Froman on page 47
- Dark Light (Doc Ford Novels) by Randy Wayne White on page 13
- The Okinawa Program : How the World's Longest-Lived People Achieve Everlasting Health--And How You Can Too by Bradley J. Willcox in Back Matter
- Romancing the Bean: Essentials for Creating Vegetarian Bean Dishes by Joanne Saltzman in Front Matter
- The New Whole Foods Encyclopedia: A Comprehensive Resource for Healthy Eating (Compass) by Rebecca Wood in Back Matter
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