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Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day Hardcover – August 21, 2012


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Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day + Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More + Whole Grains Every Day, Every Way
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Editorial Reviews

Review

"Grain Mains is a recipe for a new way of eating—one that looks beyond seven-ounce steaks and boneless, skinless chicken breasts. Whether they're transforming the familiar (Ham and Corn Pudding, Oat and Amaranth Pancakes ) or demystifying the exotic (Lamb and Tritcale Tagine, Roasted Ratatouille with Job¹s Tears), Bruce Weinstein and Mark Scarbrough showcase the diversity and—more importantly—deliciousness of whole grains." -- Dan Barber, author and chef at Blue Hill at Stone Barns

"I see a lot of cookbooks...But very few do what this one did, which was to make me rethink the way I shop and cook." -- WeightWatchers.com

"A catalog of whole-grain main dish inspiration -- and not just with the recipes...We love this cookbook." -- LAWeekly.com

"Bruce Weinstein and Mark Scarbrough transform cherished favorites into healthy whole-grain alternatives." -- The Daily Meal

"When Grain Mains arrived on my desk, I couldn't wait to open it....The recipes make you want to get into the kitchen and cook..You'll see that healthy eating was never so delicious." -- Diane Worthington, Seriously Simple, Tribune-syndicated columnist

"Learn to make whole grains the star of supper--or any meal--with Grain Mains by Bruce Weinstein and Mark Scarbrough." -- Better Home and Gardens

"Their writing is both informative, personal, and inflected with humor--all of which should make the topic more enjoyable to read about, and hopefully eat." -- Epicurious.com

About the Author

BRUCE WEINSTEIN and MARK SCARBROUGH are the creators of the bestselling Ultimate Cookbook series and have most recently published Goat: Meat, Milk, Cheese (2011). They were nominated for a James Beard award in 2011. They live in Colebrook, CT.
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Product Details

  • Hardcover: 240 pages
  • Publisher: Rodale Books (August 21, 2012)
  • Language: English
  • ISBN-10: 1609613066
  • ISBN-13: 978-1609613068
  • Product Dimensions: 7.7 x 0.7 x 9.2 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #143,813 in Books (See Top 100 in Books)

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Customer Reviews

4.0 out of 5 stars

Most Helpful Customer Reviews

13 of 13 people found the following review helpful By Nathan Meyer on September 28, 2012
Format: Hardcover Verified Purchase
I've tried a lot of whole grain recipes from other sources, and none begin to approach the dishes I've tried in this book (the red rice casserole, the quinoa burger, the millet burger, the spelt berry and tomato salad, and the wild rice biryani). The book compares favorably to other books that do not even attempt to be health conscious. Highly recommend.
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10 of 10 people found the following review helpful By M. Crawford on October 17, 2012
Format: Hardcover Verified Purchase
I can't say enough good things about this cook book. I have tried a number of these recipes and loved each one so far. To date, I have made the ones that are quick and easy, like the black bean quinoa burgers that I made for a crowd on a week night. In fact I've made that one a couple of times now. I have a running list of recipes I am going to try, but one of the best things about the book is that it has kindled new ideas and stretched me to to do more things with grains than the normal sides and salads that I've done in the past.
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8 of 8 people found the following review helpful By Cassady H on November 5, 2012
Format: Hardcover Verified Purchase
This is a great cookbook. They include lots of grain recipes that don't try to disguise the grains as meat or something else, it presents them as what they are. I've made 3-4 different recipes and all have turned out well. Even my "man's man" fiance who is a big time meat lover has really enjoyed these recipes. Also includes a nice introduction with some basic information about a variety of grains.
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12 of 14 people found the following review helpful By Mark A. Liebergall on October 16, 2012
Format: Hardcover
his is a wonderful cookbook and so much more. It gives details about both common and esoteric grains, how to cook them, wash them, store them, combine them. The writing is clear, well organized and at the same time witty. The recipes are clear and detailed, easy to use and well thought out. The range of dishes is amazing - for all pallets, from heavy carnivores to total vegans. I have been reading cookbooks for 45 years, and spent 10 years designing them. This book is a gem. The photography is gorgeous and enticing and the organization is carefully thought out. I hope you'll take a look.
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3 of 3 people found the following review helpful By Sandee Macht on January 11, 2013
Format: Hardcover Verified Purchase
Really enjoy the millet burgers! The addition of sundried tomatoes is great!Have only made 3 recipes so far, but they have all been delicious!
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3 of 3 people found the following review helpful By Lori K. Harryman on February 12, 2013
Format: Kindle Edition Verified Purchase
Terrific cookbook. I've liked everything I've tried, which is at least 7 recipes. Some I've made more than once, like the Wheatberry spread.
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2 of 2 people found the following review helpful By Lisa MT on October 24, 2013
Format: Hardcover Verified Purchase
Great book that gives some back ground and the proper way to cook all kinds of grains. The recipes are very nice as well. I am taking my time reading this because of the detail that they give. Wonderful book. This one is a keeper. Going to get some of these to give as Xmas gifts too.
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1 of 1 people found the following review helpful By Emily on December 29, 2012
Format: Hardcover
I got this cookbook from my mother and I've enjoyed the recipes I've made so far. I have had a huge bucket o' grain that I use for milling flour, but I hadn't really thought much about how else I could use those grains in recipes like those in this book. The introductions are well written as is the guide to the various grains at the beginning. So far I've made the Kamut salad with cauliflower, olives, and raisins, Triticale with olive oil and anchovies, the way-more-than-just-oats granola and right now I'm soaking wheat berries for the gazbacho-style wheat berry salad. Everything has been very delicious and hearty and the pictures are beautiful.
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