Gourmet Grains: Main Dishes Made of Nature [Paperback]

Candia Lea Cole (Author)

Book Description

Publication Date: August 1991

How to turn both ancient and new grains such as millet, quinoa, spelt, basmati rice, and others into imaginative, elegant gourmet dining pleasures. from the author of Not Milk . . . Nut Milks! and Super Smoothies!

Candia says, try Mexican Garden Fiesta Millet with Salsa and Chips, for>example, Vegetarian Pizza Rice with Saucy Tempeh, or Indian Basmati Rice with Spicy Seitan. You and yours will really enjoy these and other treats in this delightful, attractive book.

New edition. Illustrated.

Editorial Reviews

Review

Candia Cole's vision of healthful eating . . . a spirit of adventure. -- Minneapolis Star-Tribune

Gourmet Grains: Main Dishes Made Of Nature invites nature-loving tastebuds to a sumptuous buffet of vegetarian dining! Gourmet Grains is for the whole-foods cook that enjoys making new culinary discoveries with this compendium of grains: millet, guinoa, spelt, basmati rice, and more! Gourmet Grains offers such striking recipes as Mexican Garden Fiesta Millet with Salsa and Chips; Vegetarian Pizza Rice with Saucy Tempeh; Indian Basmati Rice with Spicy Seitan, and more! Gourmet Grains is a "must" for the vegetarian cookbook shelf. -- Midwest Book Review

Product Details

• Paperback: 239 pages
• Publisher: Woodbridge Pr Pub (August 1991)
• Language: English
• ISBN-10: 0880071877
• ISBN-13: 978-0880071871
• Product Dimensions: 8.8 x 6 x 0.7 inches
• Shipping Weight: 12.6 ounces
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #2,006,661 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

5.0 out of 5 stars My Favorite Cookbook, February 21, 2007

By 

nkmcalli (Seattle, WA) - See all my reviews

This review is from: Gourmet Grains: Main Dishes Made of Nature (Paperback)

This is my favorite cookbook. All the recipes in this book are based on this principle: Cook some grains, chop some vegetables, cook the vegetables and combine with the grains. Most of the dishes are hot, but there are a few cold "salad" dishes. This is my favorite because when I use this book I know I am getting an extremely healthy meal, and I don't have to worry about using many different recipes to come up with a meal.

The grains in this book include brown rice, millet, quinoa, wehani rice, and others. Quinoa is excellent and cooks really fast. Millet is good to, but can be hard to deal with, so if you start with that, you might get discouraged.

The hardest part of this book is that many of the recipes call for ghee, which is Indian clarified butter. You can make it yourself, or buy it in the store, or maybe just add extra oil.

The recipes also vary widely in complexity. Some have very few ingredients, and some have many ingredients and separate sauces. Now that I've used the book for a long time it is easy to pick a simple or a complex recipe depending on my energy. If you are just starting out, try to pick a simple one and try not to get discouraged. The complex dishes are worth it!