All-American Waves of Grainby Barbara Grunes, Virginia Van Vynckt
Here the acclaimed authors of All-American Vegetarian bring us up
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.
- Holt, Henry & Company, Inc.
- Publication date:
- Edition description:
- Product dimensions:
- 7.74(w) x 9.62(h) x 1.32(d)
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Most Helpful Customer Reviews
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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.