With the Grain

Overview

In this witty, informative, and enormously persuasive cookbook, Raymond Sokolov focuses on grain-based dishes, low in fat, low in cholesterol, and high in fiber - just what people are looking for today. Sokolov takes delight in digging up archaic recipes, trying them out, dressing them up to suit his own discriminating palate, and then sharing them with us. He also experiments with irresistible concoctions of his own. The result is more than 200 delicious recipes using the five major grains as starters, the ...
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Overview

In this witty, informative, and enormously persuasive cookbook, Raymond Sokolov focuses on grain-based dishes, low in fat, low in cholesterol, and high in fiber - just what people are looking for today. Sokolov takes delight in digging up archaic recipes, trying them out, dressing them up to suit his own discriminating palate, and then sharing them with us. He also experiments with irresistible concoctions of his own. The result is more than 200 delicious recipes using the five major grains as starters, the center of a meal, important accompaniments, or desserts. Then there are the seven minor grains that Sokolov makes splendid use of: amaranth of the Aztecs and Incas (reincarnated in stuffed grape leaves, for example); buckwheat (in soba noodles with pork and oysters and in kasha varnishkes); millet (the center of a lovely dish with lemongrass and shrimp); quinoa (in Bolivian vegetable stew); rye (in focaccia and cookies); tef (in Ethiopian injera); and native wild rice (as stuffing for cabbage leaves or in savory pancakes).

In this witty, informative, and enormously persuasive cookbook, Sokolov, using himself as a guinea pig, digs up archaic recipes, tries them out, dresses them up, and experiments with irresistible concoctions of his own. The result: 200 delicious recipes using barley, corn, oats, rice, wheat, and other minor grains. 30 illustrations.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
This excellent survey of grains brims with information and recipes. Sokolov's (The Saucier's Apprentice) lively tone and wry sense of humor make up for the sometimes disorienting organization. Because the chapters are arranged by course (side dish, main dish, etc.), recipes using different types of the same grain are jumbled together: Polenta Canaps with Black Olive Paste and Sage comes after Corn Chowder, not near Polenta with Fennel and Tomato-Cheese Sauce; an index is included. The offerings here range from the familiar (Kasha Varnishkes; Oatmeal and Fig Cookies) to the upscale and multicultural (Gratin of Chanterelles; Venice's famous Risi e Bisi ``in a Chinese mood''). Sokolov's authoritative voice does service to its subject in an excellent introduction and in recipe headers containing gems about such unfamiliar grain delicacies as the Corn Pakora of northern India and Bannocks, a barley bread from northern Europe. In addition to the chapters on the expected big-name grains such as rice and wheat, there is one on "Minor Grains" with suggestions for using lesser-knowns, for example amaranth and quinoa. (Feb.)
From Barnes & Noble
Two hundred delicious and healthful recipes from all over the world using wheat, corn, rice, oats, barley, and other wholesome grains. Includes grain-based appetizers, soups, side dishes, main courses, breads, desserts, even drinks.
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Product Details

  • ISBN-13: 9780737254440
  • Publisher: Knopf Publishing Group
  • Publication date: 1/30/1996
  • Pages: 268
  • Product dimensions: 6.33 (w) x 9.32 (h) x 1.06 (d)

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