Whole Grains Every Day, Every Way
by Lorna Sass
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Book Summary Information
Author: Lorna SassEdition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2006-11-07
ISBN: 0307336727
Number of pages: 336
Publisher: Clarkson Potter
Book Reviews of Whole Grains Every Day, Every Way
Book Review: A Must-Have
Summary: 5 Stars
This book can tell you pretty much everything you've ever wanted to know about whole grains. It has the basic cooking instructions for a wide variety of grains, among others... teff, amaranth, sorghum, triticale, Kamut and more.
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.
Summary of Whole Grains Every Day, Every Way
Thanks to the low-carb movement and the updated USDA food pyramid, we all know we should be eating more whole grains (the "good carbs"). But what exactly are whole grains? And how can we make them not only what we should eat, but what we really want to eat? In Whole Grains Every Day, Every Way, bestselling cookbook author Lorna Sass demystifies whole grains with a thorough grain-by-grain primer followed by more than 150 irresistible recipes.In this extensive guide to the wide range of fantastic whole grains available-many of which are gluten-free-Sass introduces home cooks to dozens of grains, including amaranth, barley, buckwheat, hominy, popcorn, polenta, Job's tears, millet, oats, quinoa, brown rice, red rice, black rice, rye, triticale, sorghum, teff, farro, grano, green wheat, kamut, spelt, wheat berries, and wild rice. She shares tips for buying and storing these grains as well as the best and simplest way to cook them.
And then there are the boldly flavored, contemporary recipes that will truly change the way you cook, covering soups, salads, main courses, and side dishes all the way to quick breads, cookies, and desserts, with a groundbreaking section on whole-grain baking outlining tempting, healthy options. Whole Grains Every Day, Every Way will delight carnivores and vegetarians alike with recipes such as Farro Salad with Prosciutto and Asparagus, Masa Harina-Beef Casserole, Posole with Pork and Chipotle, Millet with Gingered Beets and Orange, and Coconut-Black Rice Pudding.
This is the book America has been asking for: the definitive guide that will make it easy and delicious for us to incorporate healthful whole grains into our diets with innovative recipes for every meal of the day.
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