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The Splendid Grain Paperback – December 16, 1998
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Rebecca Wood grew up on a family farm near Ogden, Utah. As a college graduate in the '60s, she landed in San Francisco and studied cooking with macrobiotic masters Michio and Aveline Kushi. The Splendid Grain proves that Wood's continuing holistic passion for being on intimate terms with what we eat has appeal for mainstream cooks. Philosophical, eclectic, homey, hokey, stuffed with old-fashioned values, and strewn with appealing new ideas, this is a lovingly written, thoroughly researched work. An enchanting storyteller, Wood sweeps you through interesting cultural anthropology and agricultural history, then presents an inspired collection of whole grain dishes. Recipes range from simple variations on the familiar oat pilaf, risotto, and tabouleh to tempting and imaginative barley-stuffed meatless dolmadakia. (The book is not vegetarian; meat, poultry and seafood dishes are included.) --This text refers to an out of print or unavailable edition of this title.
From Publishers Weekly
This generous volume expands on other grains cookbooks by embracing such unusual grains as sorghum and mesquite and by offering an exhaustive collection of recipes for the grains it covers. Wood (Quinoa: The Supergrain) organizes the grains by origin (e.g., rye and oats fall under "Native European Grains"). Each grain discussed comes with a history and basic cooking and storage instructions. The section on wheat includes an impressive list of unusual and lesser-known flours (including Kamut and bolted flours) and a riff on pasta. Recipes like Yellow and Purple Bean Tabbouleh (with hazelnuts), Barley Poppy Bagels and Vietnamese Spring Rolls offer new takes on ethnic favorites. Others, such as Chinese Greens with Quinoa and Peanuts, Mango and Wild Rice Salad and Greens and Herbed Cornmeal Dumplings with Roasted Red Pepper Sauce combine flavors in unusual ways. Breakfast choices are particularly strong, encompassing Buckwheat Waffles with Peach Butter and Oat Groat Pancakes. Short notes give tips on techniques (for example, how to french cut string beans) and commonsense substitutions for exotica like buffalo meat.
Copyright 1996 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Top customer reviews
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Having said that, I absolutely love all the information about the grains' history, nutrition, storage, etc.The book is very well organized as well. I learned about a few new grains I've never heard of before: tef and job's tears. So, I find myself very often flipping through the book to remind myself how to cook the very basic recipes (proportions of grain to water) or just reading up on the grains' nutrition again.
There are a few recipes I do enjoy, such as the Oat risotto and I discovered gomasio (use it on quinoa). I also LOVE her whole wheat bread recipe. I have passed it on to many of my friends and just that recipe alone has been worth the purchase.
I'd recommend this to someone who is a bit of a gourmet in the kitchen or if you are into nutrition and want to learn more about whole grains.
The recipes we have tried (around 10 or so) have all been interesting and delicious (there is one that uses wild rice, blueberries or huckleberries, and salmon-it sounded so weird we had to try it but it was awesome!). These are recipes that tend to be more complicated and use a lot of ingredients and steps, they are more suited to weekend cooking. This is also not a vegetarian cookbook, many of the recipes contain meat. This book does not contain any photos which is unfortunate but the considerable merits of the book outweigh this minor shortcoming. This book was definitely a winner, highly recommend.
The other recipes in this book are also terrific and I cannot wait to try the ones that I haven't made yet. She provides information on all of the grains at the beginning of each of their sections as well as a terrific mail order section at the back of the book for those that do not have ready access to these grains in their local grocery store.
All in all I highly recommend this book as it is informative and the recipes are tasty. The way it is sectioned by grain is also quite helpful because I do not have something like Tef so if I want a quinoa recipe I don't have to go through tef ones first!
Most recent customer reviews
Recommend for anyone wanting to get back to basic foods!