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Whole Grains Every Day, Every Way Hardcover – November 7, 2006
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From Publishers Weekly
In this incredibly thorough, A-to-wheat berries guide to whole grains, Sass (Cooking Under Pressure) begins with a thoughtful and extensive primer on whole grains, including detailed profiles and basic cooking instructions for each. She covers no fewer than 20 kinds of rice (Bhutanese red, black Japonica) and just as many types of wheat before launching into recipes for soups and salads, main courses, side dishes, breakfast foods and desserts. The dishes are surprisingly tempting and varied, and the entries are more sophisticated than one might expect in a whole grain book. Thai Chicken Soup with Chinese Black Rice; Quinoa and Calamari Salad; Corn Polenta with Sausage and Peppers; Popcorn-Crusted Catfish; and Wild Rice Medley with Braised Chicken in Balsamic-Fig Sauce. And the sweets and desserts, like Chocolate Chip-Hazelnut Cookies, Popcorn-Almond-Caramel Balls, and Tarragon-Scented Rustic Nectarine Tart, prove that incorporating whole grains into the diet can be downright decadent. (Nov.)
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“Lorna Sass has created a thoughtful and comprehensive guide from amaranth to triticale that manages to be provocative as well as pleasing; we should all think as carefully about whole grains as she has, and we should try to have at least half as much fun doing it. This book is a great place to start.”
—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
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Top customer reviews
Many people don't know exactly what a whole grain is, or how many different whole grains we can include in our diets. Enter chapter 1 of Lorna Sass's whole grain masterpiece, which explains what a whole grain is, the health benefits, and how to get started including them in our everyday meals. The "meat" (metaphor only) of the book profiles 14 different grain and grain families and offers more than 150 recipes, most of which are easy and delicious. This book appeals to vegetarians, meat-eaters, and everyone in between. You'll learn exactly what to do with grains you probably have never heard of, whether soups, salads, risottos, pilafs, stir fries, or casseroles are your fancy.
Have a kitchen? Interested in your health? Then this book belongs in your kitchen.
Lynette Fleming, Coauthor of Lunch Buddies
The recipes are, in my opinion, not very complicated but some have a long ingredient list and most of them ask for already cooked grains that can prolong the cooking time if you're not planning ahead. Author solves this by having a "Grain Bank" - basically cooking larger amounts of grain when you have time and storing them in the fridge or freezer ready for future uses... an awesome idea especially for those fast weekday suppers.
All in all, great book for those who are trying to incorporate more whole grains into their diets. My most favorite recipe so far... Teff Waffles with Caramelized Bananas.