The Grains Cookbook

The Grains Cookbook

by Bert Greene, Norman Greene
     
 

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Published posthumously, The Grains Cookbook is Bert Greene's tribute to the healthy grain with over 400 delectable recipes. Selection of the Book-of-the-Month Club's HomeStyle Books, The Quality Paperback Book Club, and Better Homes & Gardens Family Book Service. Winner of a 1988 IACP/ Seagrams Food and Beverage Book Award. 95,000 copies in print.

Overview


Published posthumously, The Grains Cookbook is Bert Greene's tribute to the healthy grain with over 400 delectable recipes. Selection of the Book-of-the-Month Club's HomeStyle Books, The Quality Paperback Book Club, and Better Homes & Gardens Family Book Service. Winner of a 1988 IACP/ Seagrams Food and Beverage Book Award. 95,000 copies in print.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
The late Greene's love of his subject is clear in this collection offering over 400 recipes using grains: basic barley, corn meal, millet, oats, rice and wheat; buckwheat and wild rice (not, technically, grains); various forms of cereals, including oat bran, grits and bulgur; the ``new'' grain, triticale, a hybrid of rye and wheat developed about 100 years ago; and amaranth and quinoa, ancient but recently rediscovered high-protein grains of South America. Not merely bearers of high fiber, low-calorie protein, vitamins and minerals, grains taste goodas Greene proves so well. From appetizers to desserts, wild-oat bran risotto to grits and spinach souffle, his recipes reflect Greene's ec lec tic, international cooking style. Also provided are a history of each grain's consumption and cultivation, nutritional information, basic cooking directions, a bibliography and a mail-order source list. Throughout, Greene's stories of his encounters with grains (``Bulgur came into my life under mildly shocking circumstances: I first sampled it at a bordello in Paris'') regale readers and encourage us to cook with a free hand. BOMC Home style main selection, QPBC and Better Homes and Gardens Book Club selection. (Jan.)
Library Journal
Popular food writer Greene's final book is a celebration of grain cookery from barley to wild rice, featuring old standbys like cornmeal, new grains like amaranth and quinoa, and many others. The recipes are unpretentious but varied and unusual, and, while Greene acknowledges that ``grains are good for you,'' his book, like Janet Fletcher's Grain Gastronomy ( LJ 8/88), puts good taste first. For most collections. BOMC, Better Homes & Gardens, Quality Paperback book club selections.-- JS

Product Details

ISBN-13:
9780894806124
Publisher:
Workman Publishing Company, Inc.
Publication date:
01/11/1988
Pages:
416
Product dimensions:
7.05(w) x 9.95(h) x 1.18(d)

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