Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your email address or mobile phone number.
Whole Grains Every Day, Every Way Hardcover – November 7, 2006
|New from||Used from|
Frequently Bought Together
Customers Who Bought This Item Also Bought
From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
—Dan Barber, chef-owner, Blue Hill and Blue Hill at Stone Barns
“Lorna Sass’s new book makes whole grains look absolutely mouthwatering! Putting grains in the company of other good foods, where they should have been all along, gives these recipes such style and panache that they are hard to resist. No longer do grains have to be exiled to some dull place of earnest health. Good for Lorna for giving them the star billing they deserve.”
—Deborah Madison, author of Local Flavors:Cooking and Eating from America’s Farmers’ Markets
“This is an exciting new book for all of us who love good food and want to cook food that’s good for us. Lorna Sass has been our trusted guide to the world of healthful eating for years; now she gives us an indispensable primer, simple techniques, and great recipes for the grains we’ve always loved and the ones we’ve always wanted to learn more about. At last I know what to do with kamut–teff, sorghum, and amaranth, too–and so will you.”
—Dorie Greenspan, author of Baking: From My Home to Yours
“This book is a must for anyone trying to make sense of whole-grain recommendations and labels. It should immediately become an essential tool for cooks, timid or adventurous, who want to make delicious meals from basic wheat and rice or the more exotic teff and Job’s tears.”
—Marion Nestle, professor of nutrition, food studies, and public health, New York University, and author of What to Eat
“The title says it all: Lorna Sass has created an irresistible and wide-ranging collection of recipes that make both familiar and exotic grains easily accessible for everyday meals. I highly recommend this superb and useful cookbook.”
—Paula Wolfert, author of The Slow Mediterranean Kitchen: Recipes for the Passionate Cook
“A first-class, accessible resource for building truly delicious whole-grain dishes into your daily meals.”
—K. Dun Gifford, president, Oldways, and founding member, Whole Grains Council
More About the Author
Lorna became interested in pressure cooking during the mid-eighties when most Americans had either never heard of this magical appliance or were afraid of it! Her COOKING UNDER PRESSURE, published in 1989, became a best-seller with over 250,000 copies in print. The 20th-Anniversary revised edition of COOKING UNDER PRESSURE came out on November 3,2009.
Lorna followed COOKING UNDER PRESSURE with 3 other pressure cooker books: GREAT VEGETARIAN COOKING UNDER PRESSURE (VEGAN!), THE PRESSURED COOK, and PRESSURE PERFECT.
During the nineties, Lorna wrote numerous vegan cookbooks, recognizing that a vegan approach to food created a much smaller carbon footprint. This was decades before cookbook authors were writing about the connection between food and sustainability. Her RECIPES FROM AN ECOLOGICAL KITCHEN was published in 1992! Her NEW VEGAN COOKBOOK was nominated for an IACP Award and her latest title in this category is SHORT-CUT VEGAN.
Her fourteenth cookbook, WHOLE GRAINS EVERY DAY, EVERY WAY, published in 2006, was awarded the prestigious James Beard Award in the "healthy focus" category. Her latest cookbook, WHOLE GRAINS FOR BUSY PEOPLE, focuses on quick-cooking recipes for cooks on the go.
Lorna has often found herself ahead of her time. While studying for her PhD in medieval literature at Columbia University, she wrote four historical cookbooks that were published by the Metropolitan Museum of Art--decades before anyone was studying food history!
Lorna's food articles have been published in dozens of prominent newspapers and magazines, including The New York Times, The Washington Post, Gourmet, and Bon Appetit. In addition to her own blogs, she has blogged for The Huffington Post and Green Fork, and wrote a monthly recipe column for localharvest.org.
She is a member of Slow Food, The Author's Guild, and the Women's Culinary Alliance and an alumna of Les Dames des Escoffier, an organization of the top women in the food industry.
Lorna's current passion is to make healthy food available to all, and she is especially eager to help people grow their own food on rooftops and in community gardens in NYC.
For further information, visit www.lornasass.com.
BLOGS: www.pressurecookingwithlornasass.wordpress.com www.lornasassatlarge.wordpress.com
Top Customer Reviews
As in all of her previous books, Ms. Sass has a unique, almost minimalist approach to seasoning. She pares down the lengthy ingredient lists of many ethnic recipes and uses just a few of a cuisine's defining herbs and spices to create deep, complex, and extremely satisfying flavors. Her taste buds are right on target. Some examples of her on-the-mark flavoring techniques are found in Thai Curried Chicken Soup with Brown Jasmine Rice, which has become a staple at our house, as have her Oat and Turkey Soup with Tex-Mex Flavors and her Ethiopian Chicken Stew with Teff Polenta.
Her Roasted Brown Rice Pilaf with Leeks incorporates an interesting method for making a very flavorful and versatile pilaf -- using only 4 ingredients. That's hard to beat!
Ms. Sass's delicious desserts are too numerous to mention. One our favorites is Brown Basmati Rice Pudding Custard. It is so fragrant and delicious that it satisfies diners who love custards and flans, and also those who love rice pudding at the same time. Her Biscotti were lighter than many I've had and beautifully crunchy without being teeth-shattering.
This is a book that will rise to the top of my "Favorites" in my cookbook list.
Sass offers the basic preparation method for all grains, demystifying categories like "kamut" and "farro," and over a hundred specific recipes from soup/salad through main courses through dessert. Not one that I've tried is a dud and she offers alternate grains for just about every recipe. She even offers intelligent wine choices--again, referring the aforementioned recipe,"try a medium bodied, fruity chardonnay without oak" was a good starting point.
There are typos (for example, in "Anise pignoli cookies" (278) the text reads "form balls 1/2 inch in diameter." That's a mighty tiny cookie, so I tried 1 1/2 inches and it worked great. But such lapses are few.Read more ›
Most Recent Customer Reviews
Introduction to all the grains.Too broad. Covers too many types to help much.Published 6 days ago by Dirt Farmer
Great food and esy reci[es with not a lot of fuss to find the ingredients.Published 5 months ago by Julie A. Wall
Great book I haven't explored enough of yet. I'm a true fan of Lorna Sass--great cooking style, immense knowledge of food preparation with flavor and ease.Published 9 months ago by J Doe
Very complete descriptions of all the major grains, a great help to a cook that is not experienced with whole grains.Published 12 months ago by Hazel C. Olbrich
Nice book to have as reference on cooking with whole grains - great resource.Published 14 months ago by RP54
I've tried several recipes so far, and both have been winners. The faro salad is delicious and easy, and I have made it several times now with either asparagus, as written, or... Read morePublished 16 months ago by Amer