All-American Waves of Grain

All-American Waves of Grain

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by Barbara Grunes, Virginia Van Vynckt
     
 

From the Vast wheat fields of Kansas to trendy New York bistros, grains are hot. Wheat, corn, and rice have always formed the bedrock of American eating, but now home cooks and chefs are expanding their horizons to experiment with couscous, bulgur, amaranth, and a variety of other cereals and seeds.

Here the acclaimed authors of All-American Vegetarian bring us up

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Overview

From the Vast wheat fields of Kansas to trendy New York bistros, grains are hot. Wheat, corn, and rice have always formed the bedrock of American eating, but now home cooks and chefs are expanding their horizons to experiment with couscous, bulgur, amaranth, and a variety of other cereals and seeds.

Here the acclaimed authors of All-American Vegetarian bring us up to date on the wealth of old and new grains being grown in this great land. Whether discussing old country favorites like barley, buckwheat, millet, oats, and rye, or North American gifts such as wild rice, amaranth, quinoa, or the new specialty grains, the authors describe the nutritional value of each grain, its growing habitat, and how to buy it, store it, and prepare it in many delicious ways. They give the same careful attention to the by-products of corn, wheat, and rice.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Grunes and Van Vynckt (All-American Vegetarian) offer more than 150 grain-based dishes for every meal and food category. Organized by grain type, the recipes range from breads and soups to casseroles, salads and desserts. Drawing upon the rich variety of grains cultivated in the U. S., the authors consider nearly 20 types, including corn, wheat, rice, rye, quinoa, spelt and triticale. Many of the recipes will suit vegetarians (Spicy Chinese Cabbage with Seitan; Cold Tofu and Vegetables over Sushi Rice); some are low in fat (Cinnamon Oatcakes; Fat-free Peanut Butter Cookies). Breakfast foods and breads (Wild Rice and Mandarin Orange Muffins; Multigrain Persimmon Pancakes with Honeyed Pears) make up about one-third of the collection. The remainder look to regional American and different immigrant groups' cuisines (Southwest Hominy Soup; All-American Paella; and Chicken-Filled Amaranth Crepes with Avocado Sauce). While the recipes range in difficulty from easy to demanding, their by-grain arrangement makes looking for a selection of desserts or main dishes something of a challenge. Nevertheless, the authors generously demonstrate that humankind need not live by bread alone to get the recommended six daily servings of grain. (Apr.)
Publishers Weekly - Cahners\\Publishers_Weekly
Grunes and Van Vynckt (All-American Vegetarian) offer more than 150 grain-based dishes for every meal and food category. Organized by grain type, the recipes range from breads and soups to casseroles, salads and desserts. Drawing upon the rich variety of grains cultivated in the U. S., the authors consider nearly 20 types, including corn, wheat, rice, rye, quinoa, spelt and triticale. Many of the recipes will suit vegetarians (Spicy Chinese Cabbage with Seitan; Cold Tofu and Vegetables over Sushi Rice); some are low in fat (Cinnamon Oatcakes; Fat-free Peanut Butter Cookies). Breakfast foods and breads (Wild Rice and Mandarin Orange Muffins; Multigrain Persimmon Pancakes with Honeyed Pears) make up about one-third of the collection. The remainder look to regional American and different immigrant groups' cuisines (Southwest Hominy Soup; All-American Paella; and Chicken-Filled Amaranth Crepes with Avocado Sauce). While the recipes range in difficulty from easy to demanding, their by-grain arrangement makes looking for a selection of desserts or main dishes something of a challenge. Nevertheless, the authors generously demonstrate that humankind need not live by bread alone to get the recommended six daily servings of grain.
Library Journal
Here is yet another grain cookbook, but it offers lots of information and a good collection of recipes of all sorts. Grunes and Van Vynckt (All-American Vegetarian, LJ 10/15/95) do include classic American dishes like Kentucky Burgoo and New England Blueberry Pancakes, but other recipes are inspired by our ethnic diversity: Fried Rice Wontons in Soup, Mushroom Risotto, and so forth. Wheat, corn, and rice merit their own chapters; there are also chapters on Native American Gifts (from North, South, and Central America), "Old Country" Favorites, and the newer ("rediscovered") specialty grains. There are more mainstream recipes here than in Rebecca Wood's The Splendid Grain (LJ 2/15/97), including many more baked goods, making this a good companion to her book.

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Product Details

ISBN-13:
9780805041316
Publisher:
Holt, Henry & Company, Inc.
Publication date:
05/28/1997
Edition description:
REV
Pages:
336
Product dimensions:
7.74(w) x 9.62(h) x 1.32(d)

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All-American Waves of Grain 5 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
This cookbook has many unusual, yet tasty and healthy recipes. Millet muffins, wheatberry salad, granola and many other things I might not have thought to make. I've enjoyed both reading and cooking from it. Anyone thinking about adding more variety and more whole-grains to the diet should consider adding this book to a cookbook library.