The splendid grain
robust, inspired recipes for grains with vegetables, fish, poultry, meat, and fruit
1st ed.
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Author
Publication
1997 - W. Morrow & Company, New York, New York (State)
Language
English
Word Count
98,500 words, Guess
Page Count
394 pages
Identifiers
- Open LibraryOL965255M
- ISBN-100688097669
- OCLC Control Number34243200
- Internet Archivesplendidgrainrob00wood
- Library of Congress Control Number96001564
and 2 more
- Goodreads4588502
- LibraryThing405333
Classifications
- DDC641.6/31
- LCCTX808 .W66 1997
- LCCTX808.W66 1997
Description
Now more than ever Americans are looking for delicious ways to integrate extraordinarily healthful whole grains into their lives without having to change their lifestyles. The Splendid Grain shows you how whole grains can replace or be added to recipes to not only kick up the nutritional value of every meal but to add essential flavor and flair. A revolution is quietly taking place in restaurants and in our kitchens, where we are cooking with more unusual grains like quinoa, millet, and wheat berries in addition to the more familiar rice, buckwheat, and corn. The Splendid Grain provides irresistible recipes for these grains and also introduces the next frontiers in grain cooking: tef and sorghum from North Africa, Job's tears from Asia, and mesquite and amaranth from America. Wood's expertise on the natural and native history of grains, their medicinal and nutritional properties, and her exhaustive knowledge of selection, storage, and cooking methods make The Splendid Grain not only a remarkable cookbook but an essential resource.
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