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Whole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats, and Sundry Snacks for the Everyday Cook Paperback – October 1, 2012


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Whole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats, and Sundry Snacks for the Everyday Cook + 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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Product Details

  • Paperback: 272 pages
  • Publisher: Stewart, Tabori and Chang (October 1, 2012)
  • Language: English
  • ISBN-10: 1617690015
  • ISBN-13: 978-1617690013
  • Product Dimensions: 8.9 x 8 x 1 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #73,109 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Liana Krissoff is the author of Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry; Secrets of Slow Cooking: Creating Extraordinary Food with Your Slow Cooker; and Hot Drinks for Cold Nights: Great Hot Chocolates, Tasty Teas, and Cozy Coffee Drinks. She has been a freelance recipe tester, editor, and writer for more than a decade. She lives in Athens, Georgia, with her husband, daughter, and an extremely large dog.


More About the Author

I'm the author of the IACP-award-nominated WHOLE GRAINS for a New Generation, and two other books in the series: CANNING for a New Generation and the new VEGETARIAN for a New Generation (which Amazon for some reason won't let me list a link to on my bibliography page.

For more about who I am, what I like to cook and eat and do, see my (extremely informal) little blog, Pie and Beer: pieandbeer.wordpress.com. And no, I have no idea why I named it Pie and Beer all those years ago, except for the fact that I love those two things, especially together.

Customer Reviews

4.9 out of 5 stars
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There are great reference charts for cooking grains.
Carol E. Mitchell
When you buy a book sight unseen you never know if the author has dreamed up totally bizarre taste combinations in the name of having something new.
Naomi Manygoats
This book is great because all of the recipes (like the muesli and the huevos rancheros) that I have tried so far have been super delicious.
A. Piasecki

Most Helpful Customer Reviews

44 of 45 people found the following review helpful By Naomi Manygoats on November 3, 2012
Format: Paperback Verified Purchase
I have been learning a lot about grains lately, apart from the usual rice, cornmeal, and wheat. And came to the conclusion, even before reading 'Wheat Belly' that most of us would be healthier if we ate less gluten. So I was very curious to see what Whole Grains for a New Generation would have in it. Many of the gluten-free books have recipes that end up rather tasteless, or tasty but still horribly unhealthy. When you buy a book sight unseen you never know if the author has dreamed up totally bizarre taste combinations in the name of having something new. It is with a huge sigh of relief and gratitude that I can happily say that these recipes look totally amazing. They show that a lot of thought and creativity went into finding recipes that would be varied, as well as delicious. I love Huevos Rancheros with a passion, and will have to try this version in the morning, because much as it pains me to say it, she might just have a better version than most of the ones I have tried, and I live smack in the middle of Tex-Mex land! I have made all of the components enough that I know this is going to be really great.

First of all, the author takes us through buying and storing grains. She teaches us what all of the various grains are, and tells us a basic way of preparing each of them, including what size pot you will need. Krissoff gives us tips on substituting the grains, so if a recipe calls for a grain with gluten for example, and you want to omit gluten, you can substitute another grain with confidence. For example, instead of wheat berries you might substitute oat groats. There are beautiful pictures of most of the recipes as well. I attended a Natural Foods cooking school in order to get this amount of information.
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13 of 13 people found the following review helpful By lovetoread on January 21, 2013
Format: Paperback Verified Purchase
This book is more than a recipe book, it's a whole grain primer that includes a roster of gluten-free grains (and how to substitute "regular" grains for similarly shaped gluten-free grains). My favorite recipe is the oat-crusted fish; the salads are refreshing, too. Liana includes Indian, Middle Eastern and other international cuisines, not to mention some of her family's recipes, which introduced me to new flavor palettes. I'd give this as a gift to anyone, but especially to my gluten-free friends.
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7 of 7 people found the following review helpful By Holly Scudero on April 24, 2013
Format: Paperback
Brown rice, whole-wheat flour, and oatmeal. Maybe corn? Is quinoa a grain? If those are the only whole grains you can think of, get ready to have your mind blown! Liana Krissoff introduces readers to a variety of deliciousness in "Whole Grains for a New Generation." She starts off with introductions, including such lesser known beauties as amaranth, millet, and sorghum, offering descriptions and basic cooking instructions. She follows up with more recipes than you can shake a stick at. Try Buttermilk Oatcakes for breakfast, a Sprouted Wheat Berry Salad with Avocado and Pickled Red Onion for lunch, or Amaranth-Crusted Baked Catfish for dinner. For dessert, try Sweet Lemon Quinoa Custards with Papaya Syrup. Krissoff includes recipes for homemade condiments, breads, side dishes, appetizers, and more. Both meat-eaters and vegetarians will find ideas here, and easy substitution instructions make every recipe versatile; if you can't find spelt berries, you can just as easily use buckwheat groats or wild rice. Some recipes are complex, others are simple, and most ingredients should be obtainable at either your regular grocery store or your local health food store. Get ready to give some new grains a try!
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11 of 13 people found the following review helpful By Boba Fetta on December 19, 2012
Format: Paperback
This book was in our house for about twenty minutes before we had compiled a thorough grocery list. The photography is excellent as are the recipes. Our house is a big fan of these delicious whole grain dishes.
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5 of 5 people found the following review helpful By Deanna on June 21, 2013
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I have retired and am working on eating better. I started with cooking and eating whole grains. I have lost weight just by eating more whole grains. I do not eat as much because I am filled up with less food. Also I feel so much better. I may take a little more time but it is worth it .....
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7 of 8 people found the following review helpful By A. Piasecki on February 19, 2013
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I ordered this book because I really enjoyed the canning book by the same author. I in general like to eat a variety of grains but want them to be tasty not just healthy. This book is great because all of the recipes (like the muesli and the huevos rancheros) that I have tried so far have been super delicious. I enjoy now knowing that I can have more variety of grains in my life and they aren't more difficult to cook than rice.
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1 of 1 people found the following review helpful By Kathleen Jenkins on May 29, 2014
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I have hundreds of cookbooks but this one of a handful that I turn to regularly. Not only are the recipes healthy, quick and easy to put together, they aren't all the same trendy ones you see in every cookbook. There is actually some thought and work put into them. Currently, I've been making the been the curried cauliflower and barely sweet granola on a weekly basis.
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This is a wonderful book, with a great combination of recipes and reference. It's helped us explore a lot of new whole grains -- millet is delicious, who knew -- and eat more vegetarian. (Many, but not all, of the recipes in this book are vegetarian.) Particular highlights are the bulghur-black bean burgers, the kasha fish cakes, and the steak-and-farro salad. Even when I'm not cooking a recipe from this book, I use the whole grain overview in the beginning to select and cook grains for use in other recipes.
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