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The Splendid Grain Paperback – December 16, 1998

3.8 out of 5 stars 31 ratings

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Editorial Reviews

Review

"Rebecca Wood's ""The Splendid Grain"" will inspire all cooks to explore the wide world of grains -- it is an absolutelysplendid book." -- Charlie Palmer, chef/owner, Aureole; chef/co-owner, The Lenox Room and Alva, New York""'The Splendid Grain'" is a much-needed encyclopedia of innovative grain recipes and lore -- practical, useful, andstimulating." -- Dean Fearing, chef, The Mansion of Turtle Creek, Dallas

From the Back Cover

Now more than ever Americans are looking for delicious ways to integrate extraordinarily healthful whole grains into their lives without having to change their lifestyles. The Splendid Grain shows you how whole grains can replace or be added to recipes to not only kick up the nutritional value of every meal but to add essential flavor and flair. A revolution is quietly taking place in restaurants and in our kitchens, where we are cooking with more unusual grains like quinoa, millet, and wheat berries in addition to the more familiar rice, buckwheat, and corn. The Splendid Grain provides irresistible recipes for these grains and also introduces the next frontiers in grain cooking: tef and sorghum from North Africa, Job's tears from Asia, and mesquite and amaranth from America. Wood's expertise on the natural and native history of grains, their medicinal and nutritional properties, and her exhaustive knowledge of selection, storage, and cooking methods make The Splendid Grain not only a remarkable cookbook but an essential resource.

Product details

  • ISBN-10 : 0688166121
  • Paperback : 416 pages
  • Item Weight : 1.82 pounds
  • ISBN-13 : 978-0688166120
  • Product Dimensions : 8 x 1.04 x 10 inches
  • Publisher : William Morrow Cookbooks; 1st Pbk. Ed Edition (December 16, 1998)
  • Language: : English
  • Customer Reviews:
    3.8 out of 5 stars 31 ratings