Grains: Seventy-Four Healthy Recipes for Barley, Corn, Rye, Wheat and Other Grains

Overview

The authors of Rice and Beans return with their third collection of sumptuous recipes for easy and enjoyable meals. With interesting bits of the history and lore of grains, facts about their role in nutrition, advice on healthful cooking methods, and with the wonderful recipes, Grains is an invaluable book for today's health-conscious cooks.
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New York, New York, U.S.A. 1995 Hard Cover New in New jacket 6 x 8 1/2. First Edition. First printing. New with minimal shelfwear. Provides seventy-six easy and delicious ... recipes that include regional and ethnic favorites along with commentary and variations. Read more Show Less

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Overview

The authors of Rice and Beans return with their third collection of sumptuous recipes for easy and enjoyable meals. With interesting bits of the history and lore of grains, facts about their role in nutrition, advice on healthful cooking methods, and with the wonderful recipes, Grains is an invaluable book for today's health-conscious cooks.
Read More Show Less

Editorial Reviews

Publishers Weekly - Publisher's Weekly
With the introduction of the nutritional pyramid, even the U.S. government ordains grains as the foundation of a good diet. Hayes and Leblang (Rice and Beans) here advocate the inclusion of true grains like barley, corn, millet, oats, rye, triticale and wheat in the American diet, along with amaranth, buckwheat and quinoa which, not technically grains, are used like them. For flavor, the recipes rely largely on simple combinations of common spices and such vegetables as bell peppers. Fats are used more than readers picking up this volume for health reasons may expect: fried Buckwheat Blinis come with smoked salmon and sour cream; sausage is used in several recipes. Some attempts to integrate grains seem gratuitous, e.g., Irish Ris-Oat-O, a risotto made with oats instead of arborio rice. Many of the recipes call for cooked grains; that the instructions for cooking them are in a separate section from the recipes themselves is bothersome. Also annoying are such oversights as misplacement of recipes, e.g., Quick Cajun Polenta appears several pages before Cajun Polenta with Ratatouille, which it is said to follow. (Mar.)
Library Journal
The authors have already given us 79 recipes for beans (Beans, LJ 4/15/94) and 78 recipes for rice (Rice, Harmony, 1991). Here are their grain recipes to round out the trilogy. The recipes in this collection are more interesting than those in their last book, and most are easy to prepare (though a few more headnotes about the dishes themselves would have been helpful). Grains are certainly in the culinary spotlight right now; for larger collections.
Barbara Jacobs
Unwittingly but wittily, English pundit Samuel Johnson captured well the American mistrust of all grains good and healthy with the following definition of oats: "A grain which in England is generally given to horses, but in Scotland supports the people." Although that attitude hasn't changed much in two centuries, nutritionists and medical experts "have" changed, and they now advocate between 6 and 11 daily servings of corn, rye, wheat, oats, and so on. Lamb and Leblang work their hardest to make these ingredients oh so palatable in 76 recipes spanning the soup-to-nuts gamut. These high-style dishes, along with an introduction covering all the grain essentials (nutrition, storage, cooking, leftover ideas), as well as occasional sidebars on different ingredients, tend to somewhat obscure the fact that "mares eat oats and does eat oats, too."
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Product Details

  • ISBN-13: 9780517592045
  • Publisher: Crown Publishing Group
  • Publication date: 4/11/1995
  • Edition description: 1st ed
  • Edition number: 1
  • Pages: 140

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted December 27, 2007

    A reviewer

    This is my favorite cookbook for grains. The recipes are not too difficult (some are easy), they use ingredients I am likely to have on hand, and they actually taste good, instead of like health food. I'm going to get the other books by these authors.

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