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Whole Grains Every Day, Every Way

by Lorna Sass (Author)



Editorial Reviews

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.

Review
“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


Product Details

Hardcover: 336 pages
Publisher: Clarkson Potter (November 7, 2006)
Language: English
ISBN-10: 0307336727

 

 

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