Splendid Grain: Robust, Inspired Recipes for Grains with Vegetables, Fish, Poultry, Meat, and Fruit

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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
...

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Overview

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.

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Editorial Reviews

Charlie Palmer
Rebecca Wood's "The Splendid Grain" will inspire all cooks to explore the wide world of grains — it is an absolutelysplendid book.
Dean Fearing
'The Splendid Grain' is a much-needed encyclopedia of innovative grain recipes and lore — practical, useful, andstimulating.
Publishers Weekly - Publisher's Weekly
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.)
Library Journal
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.
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Product Details

  • ISBN-13: 9780688097660
  • Publisher: HarperCollins Publishers
  • Publication date: 1/15/1997
  • Edition number: 1
  • Pages: 448
  • Product dimensions: 8.28 (w) x 10.32 (h) x 1.26 (d)

Meet the Author

Rebecca Wood, teacher, lecturer, student of Oriental medicine, author of five cookbooks, including "The Whole Foods Encyclopedia," and educational consultant to the natural food industry, runs the Naturally Grand Cooking School. She lives in Grand Junction, Colorado. http://www.rwood.com

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Read an Excerpt

Buckwheat Pumpkin Muffins

As I watch my pumpkins oranging on the vine, this is one of the recipes that I anticipate using as harvest nears. It has just enough buckwheat flour to enhance the sweet, earthy tones of the squash. These muffins are reminiscent of carrot cake only—in a word—better.

2 cups coarsely grated pie pumpkin, winter squash, or sweet potato
1 cup chopped pecans
2 large eggs
3/4 cup milk or soy milk
3 tablespoons unsalted butter, melted
2 teaspoons freshly grated orange zest
1/2 cup buckwheat flour
1-1/4 cups unbleached all-purpose flour
1/2 cup Sucanat or packed ligbt brown sugar
1-1/4teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon sea salt, or to taste

Preheat the oven to 400°F. Grease two 12-cup muffin tins.Combine the pumpkin, pecans, eggs, milk, butter, and orange zest in a medium mixing bowl. Put the buckwheat flour, all-purpose flour, Sucanat, baking powder, ginger, nutmeg, and salt in a bowl. Stir to combine and sift into the pumpkin mixture, a bit at a time,stirring to blend after each addition. When all the dry ingredients are incorporated, fill the muffin cups about two thirds full. Bake for about 25 minutes, or until lightly browned and a cake tester inserted in the centers comes out clean. Cool on a wire rack for 5 minutes. Remove muffins from tins and serve warm or cool thoroughly on the rack. Makes 24.

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