Synopsis
A wide-ranging cookbook that covers some surprising uses for grains, including Onion Tart in a Fresh Corn Crust, Gingered Lamb with Quinoa in Phyllo, and Herbed Posole with Dried Cranberries. A winner of a 1998 award from the International Association of Culinary Professionals, as well as the Best Single Subject Cookbook award from the James Beard Foundation.
| Details | | Publication Date: | 1999-01-01 |
| Size | | Length: | 394 pages | | Height: | 10.3 in | | Width: | 8.0 in | | Thickness: | 1.0 in | | Weight: | 32.8 oz |
Publisher's Note
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.
With 250 luscious recipes, along with eight pages of color photographs, The Splendid Grain dramatizes how you can incorporate extraordinarily healthful grains into your life without changing your lifestyle. Grains can transform taste and texture in unsurpassed ways like these: --Nutty, sweet oats form the delicious crust of fried chicken --Piquant quinoa heightens and absorbs the savory juices of gingered lamb --Hearty buckwheat becomes a sweet, delicate, Parisian-inspired crepe --Thai black sticky rice flavored with coconut makes unforgettable exotic banana dumplings. The natural and native history of each grain is also explored along with its health benefits.
Industry Reviews
There have been a number of recent titles on grains, but none as ambitious as this one. Wood, a cooking teacher in Colorado and the author of several other cookbooks, offers more than 200 recipes featuring grains as familiar as corn and rice and as unusual as mesquite and Job's tears. The grains are categorized by "bio-region," from native American wild rice and quince to native African teff; each section opens with a history, including folklore and other esoteric facts, along with information on availability, selection, and storage. Wood has taught macrobiotic cooking, and some recipes are vegetarian or vegan, but she does use fish, some meat and poultry, butter, and other such ingredients in her creative recipes Strawberry and Blue Corn Waffles, Basmati Rice with Sour Cherries, Salad of Quinoa, Duck, and Greens which are inspired by cuisines from around the world. Valuable as a reference as well as a cookbook, this is highly recommended.
Ives
This generous volume expands on other grains cookbooks by embracing such unusual grains as sorghum and mesquite and by offering an exhaustive collection of recipes for the grains it covers. Wood (Quinoa: The Supergrain) organizes the grains by origin (e.g., rye and oats fall under "Native European Grains"). Each grain discussed comes with a history and basic cooking and storage instructions. The section on wheat includes an impressive list of unusual and lesser-known flours (including Kamut and bolted flours) and a riff on pasta. Recipes like Yellow and Purple Bean Tabbouleh (with hazelnuts), Barley Poppy Bagels and Vietnamese Spring Rolls offer new takes on ethnic favorites. Others, such as Chinese Greens with Quinoa and Peanuts, Mango and Wild Rice Salad and Greens and Herbed Cornmeal Dumplings with Roasted Red Pepper Sauce combine flavors in unusual ways. Breakfast choices are particularly strong, encompassing Buckwheat Waffles with Peach Butter and Oat Groat Pancakes. Short notes give tips on techniques (for example, how to french cut string beans) and commonsense substitutions for exotica like buffalo meat. (Jan.)
Lopate
There have been a number of recent titles on grains, but none as ambitious as this one. Wood . . . has taught macrobiotic cooking, and some recipes are vegetarian or vegan, but she does use fish, some meat and poultry, butter, and other such ingredients in her creative recipes--Strawberry and Blue Corn Waffles, Basmati Rice with Sour Cherries, Salad of Quinoa, Duck, and Greens--which are inspired by cuisines from around the world. Valuable as a reference as well as a cookbook, this is highly recommended.
Annotation copyright H.W. Wilson Company.
Kern
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