Whole Grains: Every Day, Every Way

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Clarkson Potter/Publishers, 2006 - Cooking - 323 pages
2 Reviews
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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Excellent cookbook

User Review  - reader32 - Overstock.com

I love Lorna Sasss cookbooks I own many of them but this is probably going to be one of my favorites. What recipes Ive tried so far taste great and are easy to make. Many of her other cookbooks are ... Read full review

Whole grains: every day, every way

User Review  - Not Available - Book Verdict

Author of more than a dozen cookbooks, Sass now presents an excellent primer on whole grains, with more than 150 recipes. Following a general introduction to whole grains, she presents "Flavor ... Read full review

Contents

introduction
standalone soups and grain salads 11
on the side 198
polentas grits and griddle cakes
crisps pies and a cobbler
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About the author (2006)

Lorna Sass is the award-winning author of more than a dozen cookbooks, including the bestselling Cooking Under Pressure. She holds a doctorate in medieval literature from Columbia University and lives in New York City. Visit her at www.LornaSass.com.

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