Whole Grains Every Day, Every Way
by Lorna Sass
|
List Price: Our Price: $16.34 You Save: $16.16 (50%) Availability: Usually ships in 1-2 business days Buy Used: from $12.48 (click here) Category: Book See more book details and other editions |
|---|
Book Reviews of Whole Grains Every Day, Every Way
Book Review: One of my favorite cookbooks!
Summary: 5 Stars
I bought this book about a year ago and fell in love with her style of writing and the simplicity of her recipes. She introduced me to so many different whole grains and my family loves them all. My 5 year old daughter loves rice. Not the white rice her friends enjoy, but black japonica rice! It's her favorite. My 7 year son loves kamut and farro. And, my 4 year old daughter can't get enough of any whole grain! I love that my children are eating healthy and know that there are a variety of grains to satisfy them! Every recipe we've tried is a winner. I recently bought a pressure cooker to cook the whole grains faster and I highly recommend that purchase as well. I don't know why it took me 20 years of cooking to realize the one essential appliance I was missing in my kitchen. Lorna Sass also writes Cooking Under Pressure, a great accompaniment to the pressure cooker.Book Review: I Love Cooking Whole Grains
Summary: 5 Stars
I discovered this cookbook through a cooking class that Lorna Sass herself taught. The class was hands-on and many of the recipes came from this cookbook. All the dishes were delicious, and the recipes were easy to follow.
I absolutely love this cookbook, and it is one of my go-to cookbooks for healthy, delicious, whole grain meals. I used to think that cooking whole grains was intimidating, but because of this cookbook kamut, wheat berries, quinoa, barley, oats, spelt berries, and all kinds of rices are now staples in my kitchen.
Also, I've recently picked up a pressure cooker that makes cooking whole grains fast and easy. She includes an excellent section that describes each of the various whole grains and one that provides cooking times using a pressure cooker.
This book truly delivers on its title.
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.
Book Review: A James Beard Award Winner
Summary: 5 Stars
This book is a James Beard Award Winner, and I understand why.
I have been a Lorna Sass fan ever since 'The Pressured Cook: Over 75 One-Pot Meals In Minutes, Made In Today's 100% Safe Pressure Cookers.' As a Personal Chef I was able to use that book to shave hours off of my work week. Lorna was the featured speaker at our Personal Chefs Network annual Convention in Chicago in May. She cooked several dishes from this book, and they were all well received. If you have only heard the words quinoa and farro and amaranth you need this book to tell you what they (and dozens more) are and how to cook them. This is well researched and clearly written and it includes some lovely photographs. I recommend it highly.
Brent
Book Review: Good stuff.
Summary: 4 Stars
Lorna Sass, Whole Grains Every Day, Every Way (Clarkson Potter, 2006)
Interesting combination of cookbook and whole-foods guide, this opens with a lengthy section describing an imposing number of whole grains and what one can do with them, then gets to the recipes. You've seen most fo the recipes before in other configurations, but unless you're a hardcore foodie, you've probably never thought of making some of the substitutions here. I mean, who even knew a grain called Job's Tears existed? And that's one of the less obscure things you'll find here. Of course, there are also the basics, and there are plenty of recipes to cover those as well, but if you've ever wondered about the right way to incorporate, say, amaranth into a muffin recipe, this is the book for you. *** ½