Book Description
Hang on to your pie plate—King Arthur Flour Whole Grain Baking will change the way every baker thinks about whole grains.
Forget what you know about whole grain baking. Instead, envision light, flaky croissants; airy cakes; moist brownies; dreamy piecrusts; and scrumptious cookies—all made with whole grains. This is what you get in King Arthur Flour Whole Grain Baking, a revolutionary cookbook that breathes new life into breads, cakes, cookies, pastries, and more by transforming the dark and dense alchemy of whole grain baking into lively, flavorful, sweet, and savory treats of all types.
King Arthur Flour Whole Grain Baking is a book that only the bakers at King Arthur Flour could successfully complete, opening up the home baker's repertoire to new flours, new flavors, and new categories of whole grain baked goods. It spills over with helpful tips, how-to illustrations, sidebars on history and lore, and a friendly voice that says to readers, "Come into the kitchen with me and let's bake." Thousands of hours were spent testing these recipes, making sure that each one met their high standards. The final result is more than 400 delicious, inviting, and foolproof recipes that have earned a place in King Arthur Flour Whole Grain Baking—the next generation whole grain cookbook. 125 black & white illustrations, 16 color pages, index.
Customer Reviews:
so good & good for you too.......2007-09-29
What a nice way to change the way you bake. Healthier choices with the same great flavor.
Great ideas for incorporating more whole grains into your diet.......2007-09-24
Looking for a book that could have been self-published by a vegan commune in 1972? Then skip right past this book.
This book is for people with a desire to eat "normal" tasting baked goods are concerned, not so much for those who are die-hard carob fans, not for those who eschew dairy, butter, eggs, sugar, sweeteners, or flavor, and definitely not for anyone looking for a macrobiotic cheesecake substitute. This book contains recipes for pancakes, croissants, coffee cakes, pie crusts, and so on, with an eye to making whole grain products tasty and palatable to the ordinary American palate. Many of the recipes capitalize on the yummy pairings of whole grains with things like spicy treats (e.g. carrot cake) and chocolate, which make the final product taste better than an all-white flour version. And yes, white flour is included in some recipes.
I have had good luck with the recipes, and I am glad that the authors include information and recipes on a variety of grains besides wheat. There is information on home milling but this is not required to use the book.
Excellent recipes--and easy for kosher bakers to adapt.......2007-09-17
I checked this out from the library, but am planning on buying a copy for myself as well as a couple to give as gifts. Great recipes, very reliable. I like the 100% Whole Wheat Sandwich bread, and all my kids love it as well--even my super-picky 1-year-old has been gobbling it down.
For people who don't want to buy instant yeast, it's easy to substitute regular active dry yeast--I buy it in a large container at Costco and keep it in my freezer. It lasts a year or more with no loss of effectiveness. You can't add ADY directly to the dough--first mix it with a little warm water (part of the water called for in the ingredient list). Wait about five minutes, until it's dissolved and puffy; at that point you can follow the regular directions. Not a hassle at all--I use those five minutes to gather my other ingredients.
Kosher bakers will have to adapt most of the recipes in this book, since we don't usually bake bread that contains dairy ingredients. I haven't had problems doing this. In the yeast bread recipes, I substitute canola oil for the butter, and use vanilla soymilk instead of the water & powdered milk combo. Those of you concerned about healthier recipes could give this a try and see how it works for you. I've found the recipes to be flexible. (Obviously I wouldn't do that with a cake or danish where the butter is an integral part of the taste, but for yeast breads it works well.) Soymilks vary a lot in consistency and taste, so FYI I use Whole Foods's vanilla soymilk. At $1.49, it's cheap and good. Also, for anyone confused a little by King Arthur's calling for potato flakes, not potato buds, in their recipes calling for potato--I couldn't figure out exactly what they meant, but ended up using Barbara's brand instant mashed potatoes (which don't have chemicals like the mainstream brands), and they worked great.
Wonderful- gets beneath the crust!.......2007-09-05
The book is excellent. You have a much better chance of being successful with baking anything if you understand the interplay of the ingredients, and the authors do an outstanding job of teaching just that. There is an adequate to good range of recipes, and detailed explanations of when a non-whole grain ingredient is required.
Negative reviews regarding fat and white flour quite simply didn't read the book thoroughly, or are suffering undering the misunderstanding that our country still has regarding fat- it isn't evil, and the book doesn't bill itself as low-calorie, so it is wrong to condemn it for not being so. The recipes here are so much better than what is out there, while still maintaining GOOD TASTE (the whole point, right!?) that you can't do wrong with it.
Whole Grain and High Fat, Cholesterol, and Sugar.......2007-08-21
All I have to say is don't buy this if you are looking to improve your health. Most of the recipes have sugar, eggs, heavy cream, cheese or some other high fat dairy product in them, not to mention liberal amounts of white flour. I would think that most people looking for a whole grain cookbook would want one that was more nutritionally sound.
Book Description
Thanks to the low-carb movement and the updated USDA food pyramid, we all know we should be eating more whole grains (the “good carbs”). But what exactly are whole grains? And how can we make them not only what we should eat, but what we really want to eat? In Whole Grains Every Day, Every Way, bestselling cookbook author Lorna Sass demystifies whole grains with a thorough grain-by-grain primer followed by more than 150 irresistible recipes.
In this extensive guide to the wide range of fantastic whole grains available–many of which are gluten-free–Sass introduces home cooks to dozens of grains, including amaranth, barley, buckwheat, hominy, popcorn, polenta, Job’s tears, millet, oats, quinoa, brown rice, red rice, black rice, rye, triticale, sorghum, teff, farro, grano, green wheat, kamut, spelt, wheat berries, and wild rice. She shares tips for buying and storing these grains as well as the best and simplest way to cook them.
And then there are the boldly flavored, contemporary recipes that will truly change the way you cook, covering soups, salads, main courses, and side dishes all the way to quick breads, cookies, and desserts, with a groundbreaking section on whole-grain baking outlining tempting, healthy options. Whole Grains Every Day, Every Way will delight carnivores and vegetarians alike with recipes such as Farro Salad with Prosciutto and Asparagus, Masa Harina–Beef Casserole, Posole with Pork and Chipotle, Millet with Gingered Beets and Orange, and Coconut–Black Rice Pudding.
This is the book America has been asking for: the definitive guide that will make it easy and delicious for us to incorporate healthful whole grains into our diets with innovative recipes for every meal of the day.
Customer Reviews:
taste and texture .......2007-08-17
Finally, a whole-grain cookbook written by a real foodie! The jacket photo illustrates "Brown Rice Salad and Flank Steak With Asian Flavors," so right away you know your're going to get recipes an omnivore can love. Sure, Sass tells you all you need to know about the nutritional aspects of each grain (although "according to Mike Orlando, president of Sunnyland Mills ... the boiling process [of bulgur wheat] allows the nutrients from the outer layers of the wheat kernels to migrate to the inner core" (98) kinda sidesteps the loss from heat and oxidation--Sass's degree is in medieval lit, not chemistry), but her focus is on taste and especially texture. She emphasizes the textural contrast in "Any-Grain Scrambled Eggs With Salami" (172) and many other recipes. Sure, she has some minor procedural lapses--the grains should be added to the aforementioned recipe only after the eggs have set, but this cookbook is the best and maybe the only comprehensive whole grain guide out there.
Sass offers the basic preparation method for all grains, demystifying categories like "kamut" and "farro," and over a hundred specific recipes from soup/salad through main courses through dessert. Not one that I've tried is a dud and she offers alternate grains for just about every recipe. She even offers intelligent wine choices--again, referring the aforementioned recipe,"try a medium bodied, fruity chardonnay without oak" was a good starting point.
There are typos (for example, in "Anise pignoli cookies" (278) the text reads "form balls 1/2 inch in diameter." That's a mighty tiny cookie, so I tried 1 1/2 inches and it worked great. But such lapses are few. And these cookies taste great (though I live in the Great Basin and prefer the pine nuts from the local hillsides--much fresher and thus tastier than the Italian and Chinese varieties Sass considers). I also tried a friend's batch of "Whole-wheat almond biscotti"(288) and they were superb. Bakery biscotti look good but seldom have more than a faint anise/mothball flavor. Sass's version is the most almond-y cookie yet, and cutting Sass's sugar measure by 1/3--this was the only change my friend said she made--yielded biscotti that went very well with Moscato d'Asti (yeah, Sass eschews wine recommendations for dessert items though she lives in NYC and probably knows people who enjoy this combo at brunch).
I revised my earlier review to include some criticism because I didn't want it to come across as the ranting of a gushmeister. But I'm not damning with faint praise, either--Sass's cookbook is engaging. There's none of the greener-than-thou smugness that informs so many other whole-grain cookbooks. She includes a list of suppliers for some of the harder-to-find varieties (like hull-less "NuBarley"), but she isn't an organic purist and tells you out front if your local super is likely to have the grain in question. Content, format, layout--this is a model of what a cookbook should be.
Wonderful clarity, delicious results!.......2007-07-24
Lorna Sass has always been in the forefront of food that is both tasty and life-enhancing, and you can watch the latecomers trying to catch up, huffing and puffing, pretending that her innovations were their ideas all the time. It happened with her pressure cooker books, with her groundbreaking vegetarian and vegan books, and this whole grains book is a masterpiece. it's clear that these recipes are the work of someone who has thought hard and tested them out. Sass thoughtfully provides invaluable advice for both the novice cook and the veteran of the open range, both about these grains, some which were new to me, and the recipes themselves. And the recipes are easy to improvise on by substituting a variety of ingredients. It's a book that is easy to love, and will become one that cooks turn to regularly. I can't write any more -- I'm possessed by a vision of kamut, sausage, sun-dried tomatoes, and broccoli rabe . . . .
Personal Chefs Network recommends this book!.......2007-07-12
I met Lorna Sass in Chicago this year during our annual convention for Personal Chefs Network where she prepared a few recipes from this cookbook. Since I've been home I've prepared many of them with great success. I learned how to use the pressure cooker from her previous books. I highly recommend this book to help you learn the correct way to prepare grains and get to know some unusual grains that will soon be in your local market. When Lorna walked into our convention she had her James Beard award around her neck for this book and she was like an olympic athlete and her gold medal to our crowd of Personal Chefs. Thanks for everything Lorna!
Eating good tastes soooo good!!!.......2007-07-05
I grew up eating a lot of whole grains but got out of it when I went to college. I wanted to get back in to it and wanted some ideas for recipes. It seems so hard to find truly healthy, good tasting recipes, but this book has it. I love everything I have made in it so far (about 10 recipes). I would recommend it to anyone! It's fun to turn these weird (at least they were to me) grains into something that tastes amazing and you feel good eating!
The Whole Scoop on Whole Grains .......2007-07-04
This is a good book for someone who wants to expand his/her range of recipes for whole grains. Lorna Sass makes them sound delicious -- which, I find, is half the battle in getting people to try a new food and her recipes are not fussy. For a cook who is adventurous this cookbook may be too basic, but the descriptions of each of the grains and basic recipes will make the book a useful reference.
Book Description
Dangerous Grains turns the U.S. Food Guide Pyramid upside down by exposing the myriad health risks posed by gluten grains (wheat, rye, barley, spelt, kamut, and triticale). The authors, leading experts in the field of food allergies, and celiac disease, present compelling evidence that our grain-centered diet is to blame for a host of chronic illnesses. Largely misunderstood and frequently misdiagnosed, these disorders can be prevented and reversed by the useful program outlined in this important new book.
Customer Reviews:
Great book, a must read.......2007-07-04
The book is a real shocker. Seems our government is more interested in profit for the food industry rather than tell us the truth about what wheat products and gluten does to us and our health. Its obvious the medical profession and the drug companies would rather not have us know the real truth. We must remember that doctors and drug companies like to treat the symptoms rather than the causes because there is no money in the cause portion. After the book I put myself on a wheat free diet and within 3 weeks I was able to come off the purple pill after being on it for 2 years because of acid reflux. I was paying over $[...] per month for 30 tabs-----No more. You got to read it.
Not At All Pleased.......2007-06-19
I bought this book as per my cousin's suggestion because Braly's theory sounded interesting. I absolutely agree with the Foreword when it says: It's undeniable that whole grains are good nutrition for some of us. The problem is that the author spends the next 180 or so pages talking himself out of it. There is NO DOUBT that celiac disease and gluten sensitivity are real and can be life-threatening--this book is for such sufferers. But to suggest, over and over again, that the huddled masses should go gluten-free, even though asymptomatic, is sliding down a slippery slope. Don't jump on the bandwagon without being fully informed.
I wish I had read this book years ago..........2007-04-12
I wish I had read this book years ago... Actually, I accidentally discovered that I was gluten-sensitive a few years before this book was published. I embarked on a low-carb diet -- but not all at once. I was keeping a very detailed food diary, and cutting down/out selected items gradually. Three days after I eliminated the last of the grains, my arthritis (which had forced me to stop playing my violin in public for 5 years!) completely disappeared. In the eight years that I have been avoiding gluten, the pain has not returned.
Prior to that, I went to several doctors, who placed me on drugs that didn't help, or gave me advice that was worthless -- one suggested that I see a shrink, because he couldn't find any reason for my pain, and therefore, he assumed that my pain was imaginary!
Going gluten-free was like stopping hitting myself on the head with a hammer. One other side-effect of my low-carb diet: I lost 100 lbs.
I hope that this book can finally lay to rest the myth that grains are good for you.
Gluten-free & Pain-free:.......2007-03-27
When I was 9, my grandmother called me into the bathroom to show me my 3 year old brother's frothy floating elimination...and told me that this was an indication that he was being fed too many starchy grains. My mother continued to feed him grains and he wound up with a quite a few health problems.
I rarely ate grains, because they made me gain weight; and the only time I ate them regularly was for a month in 1986 - and I wound up with arthritis symptoms; excruciating pain in my arms and shoulders; couldn't lift my arms above my shoulder level; and horrific pain in my joints, too. Being into health research - I didn't take medication.
I looked back in my food journal - and immediately stopped the grains.
Within two weeks the pain was gone. Three months later, as an experiment I added them back. In two weeks the same unbearable pain returned. So, I stopped using grains for good. At 73 I am still gluten-free & pain-free.
As a health researcher (46 years duration) - I found Dr. James Braly's Dangerous Grains - very worthwhile. It is a "must-read" for every family who is interested in health.
healthy book.......2007-01-10
my father was told to get this book by his doctor and it has proved to be quite helpful
Average customer rating:
- Good primer for flexitarians and those who need more fiber
- Extraordinary book
- A Definite Winner
- Practical approach fast recipes great basic book
- Easy and basic but not bland
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366 Delicious Ways to Cook Rice, Beans, and Grains
Andrea Chesman
Manufacturer: Plume
ProductGroup: Book
Binding: Paperback
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| Cooking, Food & Wine
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Sauces, Salsa & Garnishes
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The Rice Diet Solution: The World-Famous Low-Sodium, Good-Carb, Detox Diet for Quick and Lasting Weight Loss
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ASIN: 0452276543 |
Book Description
Andrea Chesman presents 366 creative and flavorful "natural gourmet" recipes using a wide variety of beans and grains, like basmati and jasmine rice, adzuki beans, amaranth, and quinoa. Organized by course and main ingredient, these dishes range from light and lively starters to hearty and soul-satisfying foods that stick to your ribs but not to your waistline. American favorites are well represented here, but adventurous cooks will be pleased to find ethnic cuisines dominating this mouthwatering collection, including such recipes as:
* Spicy Vegetable Couscous
* Pesto Pasta with Cranberry Beans
* Smoky Black Bean Burritos
* Jamaican-Style Rice and Peas This wonderful addition to our 366 Ways series features foods that are among the most versatile and healthful in the human diet, not to mention absolutely delicious.
* Recipes are high in flavor, low in fat.
* Each recipe includes a detailed nutritional analysis, which counts calories, fat, percentage of calories from fat, protein, fiber, sodium, and calcium.
* Vegetarian dishes dominate the collection, but healthful variations include salmon, shrimp, and chicken.
Customer Reviews:
Good primer for flexitarians and those who need more fiber.......2007-09-20
I purchased several vegetarian cookbooks at one time once my boyfriend and I made the decision to become flexitarians. This book, more than any other, has helped us make this transition. Yes, I grew up in the south and know how to cook beans & greens and vegetarian chili. This book introduced me to quinoa (my new favorite!) and got me thinking about how to approach cooking in a whole new light. Highly recommended for vegetarians, or even meat eaters who need to add some fiber to their diets. Well written, and the recipies are simple and easy to follow. I wish there were pictures - I'm just a visual person, and I tend to prefer cookbooks with photos.
Extraordinary book.......2007-08-07
With the exception of ONE recipe, which I found bland, everything I've tried in this book has been exceptional. I use it all of the time.
A Definite Winner.......2007-01-26
I (James' wife) found this cookbook in a bargain bookstore 7 years ago and found it to be a treasure chest of great recipes using beans, lentils, etc. We own many international cookbooks and I like how this cookbook incorporates international flavor without too much extra work. Most of the ingredients I keep in my pantry. Every Wednesday our family has a meal featuring beans and I have used the ideas and recipes from this book to prepare these meals. My copy of the cookbook is full of bookmarks, I have so many favorite recipes. I have since purchased many more copies of the cookbook to give to relatives and friends. I also know that many of my friends have purchased the book on my suggestion. I highly recommend this book to those who are looking for new ways to prepare beans, lentils, rice, and other unique grains. These recipes can convert the uninitiated to a love of tasty vegetarian cooking.
Practical approach fast recipes great basic book.......2006-08-31
The book has a number of strong points: the recipes are usually low in fat, there are many suggestions for vegetarian dishes but also options to add in meat, every pulse you can think of is covered and a good number of the recipes use time saving products such as already processed barbecue sauce or tomato paste etc. This has its benefits but also, in the case of some items, if you are located in Europe the suggested items aren't readily available. The book extensively covers different types of rice, grains, beans etc, and contains information on soaking and cooking times. There is a large section on deserts, rice puddings and other kinds of sweets with some original suggestions. Overall, however, few of the recipes sparkle with creative flair, many are variations of what you intuitively mix together yourself if you are moderately creative and have a well stocked kitchen. If you are an experienced cook looking for creative and exciting input, i.e. you flick through books and then assimilate suggestions to incorporate into your own cooking you might want to have a look at the Ajurvedic cookbook by Mirjam Gazin Hospodar, which also has many grain, rice etc recipes, however not low-fat and more time intensive than the rice beans and grain cookbook. If you 1) are not experimental when cooking 2) want step by step solid instructions 3) don't like spending ages in the kitchen 4)like healthy low-fat fare 5) want a good summary of grains, rice, pulses and how to treat them and don't already have a book, then this book is a very good choice for you.
Easy and basic but not bland.......2006-08-21
This is the book I have been looking for. I have always liked beans and grains but what to do with them other than tabouli and chili? The recipes are for simple basic food, ingredients that can be found in most supermarkets and I don't need my french dictionary ! I had the Red Lentil Vegetable Stew for supper tonight and it was great!
Average customer rating:
- My new favorite cookbook
- Not a Vegetarian Cookbook
- great cookbook
- Great, but something's missing...
- A good case for living in better health
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The New Book Of Whole Grains: More than 200 recipes featuring whole grains
Marlene A. Bumgarner
Manufacturer: St. Martin's Griffin
ProductGroup: Book
Binding: Paperback
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Accessories:
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Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 0312156014 |
Amazon.com
Been itching to try out quinoa and amaranth, food of the Incan gods, or to reach back to pharaonic Egypt and beyond for the taste of spelt, progenitor of modern wheat? If so, Marlene Bumgarner's New Book of Whole Grains is the place to start. This is life at the bottom of the food pyramid, that glorious culinary domicile where all residents are allowed to eat all they want of whatever's on the shelf--whenever they want to eat it. Bumgarner encourages this behavior with 200 recipes, organized by grain, that utilize whole grains as side dishes, main courses, breads, desserts, and breakfast foods. First published in 1976, Bumgarner's whole-grains cookbook has withstood the test of time . The author has returned to her original material and updated recipes to reflect new ideas about salt and fat content, and she addresses the differences in the average household's available time that have cropped up in the last 20 years. You might think that whole grains take too long to bother with, but they can help you move your diet and cooking in a healthy, friendly direction.
Book Description
Easy-to-make, delicious, and satisfying, whole grains are low in fat and cholesterol but terrifically high in fiber--and full of those "magic" antioxidants. They are also the foundations of a healthy diet. In The New Book of Whole Grains, Marlene Bumgarner covers more than a dozen grains in an easy-to-use grain-by-grain format. She provides nutritional information, tips on buying and storing for maximum freshess, and a brief historical profile for each. Bumgarner offers more than 200 recipes to turn these nutritional powerhouses into delicious appetizers, entrees, soups, muffins, cookies, cakes, breads, and side dishes, many of which are vegetarian. Any home cook eager to provide his or her family with healthy, delicious food, packed with flavor and nutrients, will delight in this clear and engaging guide.Recipes Include: Amaranth Granola Cereal, Sour Cream Triticale Waffles, Quinone Tabouleh Salad, Sesame Rice, Brown Rice Risotto, Spinach Dumplings, Black-eyed Chicken, Barley and Shrimp Casserole, Oatmeal Macaroons, Peach Rye Crisp, Hasty Pudding, Sorghum Gingerbread, Pumpkin Nut Bread, and many more!
Customer Reviews:
My new favorite cookbook.......2006-10-02
I bought this cookbook a few years ago, read through it, fixed a couple of cookie and muffin recipes, then put it away. Recently I got it out again and cooked some entrees and they were incredible! I am stuffed at the moment from Eggplant Cassarole. It was so good I nearly couldn't stop eating. Last week we had red beans and rice, the week before Black-eyed Chicken. The recipes take a little more time because of the ingredients (dried beans, rice, etc.) but not a lot of work. But oh the taste -- it's totally worth it! My husband has raved about his leftovers lately. Highly recommended.
Not a Vegetarian Cookbook.......2005-02-13
I just got this cookbook. I am a vegetarian and thought that this would be a good book to use. I haven't tried any of the recipes, but in purusing it , it is very evident that it is not a book writen for vegetarians.
great cookbook.......2004-03-29
I have been trying to cook using more whole foods and this cookbook is one of the best. It has great recipes and is a good read too. I bought another for my mother and she enjoys it as well. The oat flour pancakes and whole wheat soft pretzels are ones I make all the time. The whole wheat bagels were great. I have tried 2-3 dozen recipes so far and they are all great. I would also recommend "366 delicious ways to cook rice, beans and grains" by Andrea Chesman. I give it 5 stars as well.
Great, but something's missing..........2003-04-10
I just got this book, looked it over and am really excited about it. Very unique recipes that I haven't seen anywhere. However, I was discouraged in one recipe, "Brown Rice Risotto," because it tells you to "dissolve yeast," but there's no yeast listed in the list of ingredients. I'm assuming I found the only recipe with a problem. All in all, I can't wait to make the recipes!
A good case for living in better health.......2001-09-21
This book has an expansive overview of different grains, their history, some familiar and some less known. Many may not be part of some peoples regular diet, yet this book inspires one to try them and provides good recipes in which to experiment and have fun. Bumgarner makes a great case to expand a readers menus in order to live a more healthy life with natural foods. She shows that solid research and lots of love went into the production of this book. Baking recipes may be difficult for wheat sensitive people.
Average customer rating:
- The best bean & grain cookbook in existence.
- Informative and Useful
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The Versatile Grain and the Elegant Bean: A Celebration of the World's Most Healthful Foods
Sheryl London , and
Mel London
Manufacturer: Simon & Schuster
ProductGroup: Book
Binding: Hardcover
General
| Baking
| Cooking, Food & Wine
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General
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Rice & Grains
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The New Whole Foods Encyclopedia: A Comprehensive Resource for Healthy Eating
ASIN: 0671761064 |
Customer Reviews:
The best bean & grain cookbook in existence........1999-01-11
I pulled this one out of the library and then spent the next year and a half looking for it in all the used bookstores around. It is a great cookbook in general, and full of great recipes. The tea-poached plums with vanilla barley pudding is one my favorites. Definitely one of my most used cookbooks.
Informative and Useful.......1998-05-14
I took this book out of the library on a whim, but what I saw of it in the 3 weeks of the loan period persuaded me to buy it. It is chock full of information, both historical and uses, on pretty much any grain or bean I've ever heard of - and many that I haven't. It has a very well set out table for every grain and bean giving basic cooking instructions that I found very helpful, and it also contains a number of interesting recipes. Unfortunately, it is out of print, so I'm now hoping someone can find a copy for me!
Average customer rating:
- Fabulous in Every Way
- A kitchen library essential
- These recipes are consistently excellent, and wholesome too.
- A Healthy Little Gem
- Award-winning cookbook celebrates the jewels of the fields
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The Splendid Grain
Rebecca Wood
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Paperback
General
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Culinary Arts & Techniques
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ASIN: 0688166121 |
Amazon.com
Rebecca Wood grew up on a family farm near Ogden, Utah. As a college graduate in the '60s, she landed in San Francisco and studied cooking with macrobiotic masters Michio and Aveline Kushi. The Splendid Grain proves that Wood's continuing holistic passion for being on intimate terms with what we eat has appeal for mainstream cooks. Philosophical, eclectic, homey, hokey, stuffed with old-fashioned values, and strewn with appealing new ideas, this is a lovingly written, thoroughly researched work. An enchanting storyteller, Wood sweeps you through interesting cultural anthropology and agricultural history, then presents an inspired collection of whole grain dishes. Recipes range from simple variations on the familiar oat pilaf, risotto, and tabouleh to tempting and imaginative barley-stuffed meatless dolmadakia. (The book is not vegetarian; meat, poultry and seafood dishes are included.)
Book Description
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.
Customer Reviews:
Fabulous in Every Way.......2007-09-29
Who says whole grains have to taste like health food? Rebecca Wood lays out everything you need to know about the common grains (oat, wheat, barley, rice), the not-so-common (quinoa, millet, amaranth, buckwheat) and the downright rarely eaten in this country (tef, Job's tears). For each one she explains how/where it is grown, how to buy and store it, what it is used for, its nutritional advantages, etc. She gives basic recipes for cooking the grains plain or nearly so, as well as more complicated recipes and suggestions for what to pair with what. The chapters are divided first by the continent to which each grain is native and then by the grains themselves, and then for each grain there are recipes for plain grains, soups, main dishes, side dishes and desserts. I like this organization, although if you want to make a whole grain dessert, for instance, you'll have to look through the chapters on the various grains or in the index, as there is no organization by type of dish, e.g., soups, desserts, etc. The intros to each dish give you a good idea of what to expect, the instructions are pretty clear, and the results are spectacular. The Winter Squash and Quinoa Pottage is amazingly great (especially if you make it with homemade stock -- it is particularly awesome using the vegetable stock recipe from The New Basics Cookbook, but was also good with Swanson low-sodium chicken broth), is ridiculously easy, and extremely high in protein and vitamins. Just wash the quinoa really well first. Takes less than 1/2 hour plus the time to wash the quinoa and cut the onion and squash. The pinon (pine nut) crackers with amaranth are all whole grain, super easy and the only problem with it is that it's hard not to eat the entire batch myself as soon as it's done. Recipes include a good mix of vegetarian items and ones with meat so it's a good book no matter how you eat. My only quibble is that measurements for baked goods are given solely by volume, rather than by weight, which is more accurate, but it's a small one. This is my new favorite cookbook.
A kitchen library essential.......2006-08-28
Wood's book is a must have for any cook serious about understanding how to cook with whole grains.
These recipes are consistently excellent, and wholesome too........2006-02-14
I knew nothing about this book when I checked it out of the library, except that it had recipes for some of the more unusual grains. It is only now that I looked it up on Amazon that I discovered that it won the James Beard award. I am not the least bit surprised, however, because all the recipes I have tried have been consistently delicious, wholesome, and creative. You will find very few run-of-the-mill recipes in this cookbook.
I check many cookbooks out of the library, but for many I can't find any recipes that I want to make, or if I do find recipes to try, once I make them I am generally not impressed. So I was amazed when I opened this cookbook to find so many intriguing recipes, each of which turned out better than the last.
Some highlights: The grilled millet and butternut squash cakes had so few spices I was sure they would be bland, but they weren't. They were subtle but sweet and crunchy and addictive. The millet, quinoa, and burdock pilaf again looked underseasoned, but the burdock adds a great earthy depth to the pilaf, and again, I could not stop eating this dish. Wood's recipe for Locro, a South American soup, has a large number of ingredients, but it is well worth the effort. The barley and beans that make up the bulk of this soup make it substantial and extremely filling. The celeriac is sweet and delicious, the anise seeds add a subtle mysterious note, and the roasted New Mexican chili and the kombu create a great tasty broth with more depth than a typical vegetarian soup.
The only recipe that I was disappointed in was her basic recipe for "steamed" amaranth. Wood swears it's the best way to cook amaranth, but I thought it turned out exactly the same as it always does when I cook it--gooey, but tasty. Also, as a previous reviewer noted, Wood doesn't use too many green vegetables in this cookbook, but since it is a grains cookbook I can forgive this one shortcoming.
Overall, this book is full of healthy, nutritious, creative, well-tested recipes that please the palate and the body, and are reasonably quick to prepare. The flavorings are generally subtle, but perfectly balanced, allowing the taste of the ingredients to shine through. If you like very strong tasting food, however, you might find the recipes a bit bland. The recipes are not all vegetarian, but there are enough vegetarian recipes that I just returned my library book and ordered this book on Amazon.
A Healthy Little Gem.......2005-09-23
This book is layed out by grain, making it easy to navigate, and has a good range of recipe-types (main dishes, breads, desserts, breakfasts). The recipes are healthy in a very holistic and balanced way.
I have already tried several recipes, all of which I was extremely pleased with- they were easy, and delicious. I can't wait to keep cooking from this book, it will surely be turned to again and again.
Award-winning cookbook celebrates the jewels of the fields.......2002-04-11
Where was I when The Splendid Grain won the James Beard Foundation Award for Excellence and the International Association of Culinary Professionals Julia Child Cookbook Award? Usually I am waiting with bated breath to see who wins these awards and I have read and digested all the cookbooks in the running. It is like the Academy Awards for the cookbook world. "The Splendid Grain" by Rebecca Wood did win the award and deserved it. It is filled with text that engages and recipes that have kept us cooking since I first discovered it about three years after it came out.
My only excuse for not having found it earlier is that I had one year old twins who never slept and all I did was nurse, look about with bleary eyes and try to make noodles for the fifth night running. I guess The Splendid Grain would have been of no use to me then. I would have cried when I read it. All these recipes for bagels made with barley flour and Strawberry Blue Corn Waffles that I could not cook because I was on the floor baby-proofing the outlets or cleaning up oatmeal from the baseboards.
I read an article on bread by Laurie Colwin back before I had children. Wisdom wasted on the uninitiated. In it Laurie Colwin said that she found a bread cookbook when her daughter was young and she read it as fiction because that is what bread baking is to people with babies. This is not just to let me off the hook for missing a great cookbook when it came out but to say buy it even if you have no kitchen because it makes such a good read.
The recipes in "The Splendid Grain" are easier than they appear. I made bagels with my three kids and a few assorted extras over on play dates. We made the dough in a few minutes and then let it rise while we kept the dog from scaring one child and we forgot about the dough all together by the time the dog was on a leash and the child pacified. When we came back to the dough it had a strange gray color from the barley flour but this was a plus for the under seven set.
Making the bagel shapes was easy enough for three year olds. Boiling was fun and baking easy and we were done. The dozen were gone immediately. I had one that I split with my husband. They were an eerie Halloween gray but had a complex taste from the barley. I forgot about them in my rush to try the next recipe from The Splendid Grain. I was informed at school a few days later that my son's friend, the one who is scared of the dog, was never coming over again if I did not stop upstaging her mom by doing things like making these great homemade bagels. I guess they did not forget about the bagels for a while.
We made waffles, and breakfast cakes; winter squash potage was the hit of a Hanukkah party for which we promised to make Matzoh Ball soup but I just couldn't leave old Rebecca Wood to do it. No one missed the Matzoh Balls, and I make excellent Matzoh Balls. We had cornmeal mush instead of oatmeal. Real Vietnamese Spring Rolls are the plan for dinner tonight. She makes it look so easy. On the still-to-try list is a Rye and Cauliflower Casserole and Quinoa Soup Saigon Style.
The Apricot Millet Breakfast Cake is what brought the book to my attention. I would like to thank my friend Jeanie for the cake I finished before I could share it with the kids as intended. Jeanie was a chef and cake baker extraordinaire before kids. I trust her food judgment and envy her huge Hobart mixer and professional range. She gave us a piece of this cake as I was picking my son up from a play date. Jeanie showed me "The Splendid Grain." "You've seen this, right?" I hadn't. I wanted to borrow it but she wouldn't let it go--a sentiment I appreciated.
So I went out and bought the book. That was about six weeks ago. I slept with it next to my bed. Read all the fascinating information about each kind of grain and read the recipes, as Laurie Colwin taught me, as a good novel and not a cookbook. Then I started making grocery lists for all Rebecca Wood weeks. This has continued for at least a month and no one has stopped eating long enough to thank me. But I want to thank Jeanie publicly. This gift of "The Splendid Grain" does not raise her in my esteem, it simply reminds me of how highly she is held (even though she would not lend me her copy).
You do need to add a salad or some steamed vegetable to the all Splendid Grain menu. But no protein need be added as she has every combination of chicken, prawns, tofu, you name it in the recipes. It is just a little light on salads or some kind of green stuff.
I have a mind to call Rebecca Wood and thank her for this book. She researched so thoroughly and cooked so plentifully for us, her readers. Rebecca wood covered it all. Ancient food from the Americas to a Norwegian friend's mother's recipes. From macrobiotics to blinis with caviar and Christmas Hen. Normally I am wary of someone trying to cover the whole world and every grain. Things tend to get diluted and hodge-podgy. Not so in "The Splendid Grain." Each recipe is crisp and novel.
I am grateful. It is the week after Christmas as I am writing and Hanukkah has passed into the winter. I have been made aware this year of how the traditions I find around me all stress this time of year as a time to bring light and warmth into your heart in this darkest time of the year. Rebecca Wood's book feels like a warm hearth to me, and a good friend cooking for you. I am grateful that I am out of the dark woods of parenting early childhood. I am grateful to Jeanie for bringing this book and a lot more into my life. The Splendid Grain came to me through a warm friend and I have shared it with my friends over the winter. I am grateful for the feeling of warmth and the book that has helped inspire me to share it.
Book Description
Julie Sahni's remarkable ability to make authentic Indian cooking accessible to American cooks continues to make her first book, Classic Indian Cooking, the definitive work of its kind.
This is her long-awaited second book. To prepare it, Julie Sahni traveled extensively throughout the regions of her native India, to assemble a splendid second volume of Indian culinary delights. Whereas her first book explored the riches of Moghul cuisine, this totally new collection systematically reveals the never-before-described treasures of India's vegetarian and grain cooking.
The book begins with a simple explanation of the ingredients and techniques characteristic of this cuisine. For the first time anywhere, Julie describes every classical blend of curry in the Indian tradition, with accompanying recipes on how to use them. From this book alone you will become master both of India's wonderful curries and of the many new varieties you will now know how to create for yourself.
In addition to a thorough going mastery of cooking with curry, this book provides a complete experience of India's incredibly varied vegetarian and grain dishes. Try the heavenly spread of yogurt cheese flavored, with fresh herbs, a favorite of the Gujarati Jains. Be adventurous: make Steamed Rice and Bean Dumplings in Spicy Lentil and Radish Sauce, traditionally served as tiffin one of the great classics of Indian vegetarian cooking.Vegetarians, the super health-conscious, and meat eaters who want to vary their menu with exciting new dishes, all will want to sample the vegetarian masterpiecesvirtual one-dish feasts-that are the very heart of this book: Malabar Coconut and Yogurt-Braised Vegetables; Hearty Blue Mountain Cabbage and Tomato Stew; Baked Zucchini Stuffed with Vegetarian Keema and BuIgur; Madras Fiery Eggplant, Lentil, and Chili Stew; and so many many others. To accompany these dishes, Julie provides an abundance of chutneys, pickles, breads, rice dishes, dals, vegetable side dishes, yogurt salads, and volcanically hot condiments.
Any time of the day you can snack or nibble on tasty foods that will contribute to your health but not your waistline: refreshing chats (salads without oil), a succulent array of fritters, kaftas, and kababs all ingeniously created from fresh vegetables, and a wide selection of crunchy savories from plantain chips to the irresistible giant papad (lentil wafer).
Your sweet tooth is not neglected by India's vegetarian and grain cooking. Lotus Seed Pudding, kulfi (India's delicious ice cream), coconut dumplings, and Quick Glazed Carrot Halwa are only the beginning of the unbelievable assortment of desserts and sweets Julie Sahni's Classic Indian Vegetarian and Grain Cooking makes available to you. Plus divine recipes for lassi (yogurt drink), refreshing teas, and classic South Indian coffee.This invaluable and instructive book places India's ancient tradition of delicious vegetarian and grain dishes directly into your hands.
Customer Reviews:
publishers, please correct the errors! .......2006-01-06
This book has been in print since 1985 - proof enough that it's not just another vegetarian book or indian cookbook, but a particularly good one. The recipes are excellent - some of them intriguing; the introduction is thorough; the index is good; recipes sometimes include ingredients that can't be found outside India, for authenticity's sake, but alternatives are also suggested in most cases; and the writing style is clear.
But I won't give it 5 stars. To me, a book is the responsibility not only of the author, but also the publisher. It's just not acceptable to leave errors in a 20-year-old book, such as the dish from Mysore that turns out to be from Bangalore, or a reference to Tanjore as the site of the Meenakshi temple (that left me wondering - did they get the temple wrong, or is the recipe from Madurai?). Also, if I'm going to pay for a hardcover edition, I expect it to be durable, not start falling apart at the (glued-together) seams the minute I start using it.
Also, I agree with another reviewer that this book should have had a lot more on other grains, especially millet and sorghum which are very popular in India but almost never available in restaurants.
And I might as well mention my pet peeve with both Sahni's books: why the distinction between side dishes and main dishes? I find it meaningless - it would have made more sense to put veg with veg, dal with dal, etc.
Still, if you like Indian cooking and don't want to limit yourself to what your corner curry house can offer, and if you want to learn about a vegetarian tradition which is far and away the richest in the world, you will find this book very enjoyable.
great indian technique source.......2006-01-01
I'll preface by saying that my personal experience with Indian cuisine is limited to the great restaurants around the U.S. that I've dined in. I haven't had the pleasure of going to India, or of enjoying home-cooked Indian food here.
On the other hand, I am an avid cook and have cooked professionally. One thing that all of my favorite cookbooks have in common is that they emphasize technique; another is that they link a cuisine to its culture. Using these books broadens my understanding of the technique of certain cuisines. Getting a feel for different cuisines' techniques and methods helps my overall ability to cook without recipes, and with confidence.
Ms. Sahni's book here has been an excellent primer for me on Indian cooking techniques. The patterns of the recipes emerge. The bases, braises, masalas, and finishing perfumed butters and oils. Just as Italian cuisine has its 'hand' and approach, but also its regional variations, so does Julie Sahni introduce us to the same in Indian cuisine with this book.
My only critique is that the book completely lacks photos, and drawings are nearly non-existent. While the recipes are thorough, sometimes desired texture is hard to gauge without some photos, especially with dishes that are unfamiliar from personal experience.
Otherwise, it is one of my 'primer' cookbooks, and an educational and entertaining glimpse into regional Indian cultures -- through food.
Classic Indian Vegetarian and Grain Cooking.......2005-07-05
Lots of ideas and quality information on ingredients and styles
An Unequivocal and Delicious "Yes!".......2003-10-22
My first reaction to many of these recipes has been "My god! Can you DO that with lentils/milk/yoghurt/vegetables?". But the answer is an unequivocal and delicious "YES!" There aren't tons of glossy colourful pictures smiling out at you (and pushing the price up), and this is a cookbook that has more recipes than you can shake a stick at, so it might be intimidating for some. But fear not. The recipes are well tested, the ingredients readily available, and the descriptions are well written and meaningful. This book has transformed my cooking and my kitchen, with recipes that are tasty, economical, and varied. If you are the least bit adventurous, try this book, I implore you.
A great start toward Indian cooking.......2003-01-19
My wife and I received this book a month ago, for Christmas 2002, and have been cooking our way through it ever since. We are both vegetarians and, while not Indian, have had authentic Indian cooked food.
The recipes are fairly well done, easy to follow, and obviously well tested. Unlike some cook books, the times are correct, the food tastes "right," and the descriptions are accurate. It is well worth having this book as a good introduction to Indian style cooking. Try the Eggplant and Potato side dish (as a main course) over rice, it's wonderful!
There are a few minor annoyances that cause me to only give four stars rather than five. First, the index is horrible. Looking up dishes by the Indian names is tedious as the book has been almost over Americanized. Second, with a title with the word "classic," I am disappointed in the number of items that tell me to "buy this at the store/nobody makes these from scratch anymore/this is too complex, here is a simplified version" in this book. I appreciate the information, but I don't want the variation, at least not without the true recipe too. Third, even most of the side dishes will feed an army. Not being Indian, I would like even more information on meal planning than is given. If I made all the things suggested, we would be eating the same meal for a week straight!
Finally, the book doesn't go into much detail about the different regions and I would prefer to have things divided into regions as well. Again, these are minor, and I recommend this book as a good first book, but the recipes are good, so give it a shot! Oh, there are some typos in the book too, and considering how long it has been in print, they should have been fixed long ago!
Average customer rating:
- Good recipes
- Healthy Lifestyle Choices
- Whole Grains
|
The Whole Grain Diet Miracle
Dr. Lisa Hark , and
Dr. Darwin Deen
Manufacturer: DK ADULT
ProductGroup: Book
Binding: Hardcover
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The New Book Of Whole Grains: More than 200 recipes featuring whole grains
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The Whole Grain Cookbook
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Nutrition for Life
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366 Delicious Ways to Cook Rice, Beans, and Grains
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Easy Beans: Fast and Delicious Bean, Pea, and Lentil Recipes, Second Edition
ASIN: 0756620589 |
Amazon.com
As the diet fads ebb and flow, one piece of nutritional wisdom is confirmed in study after study: whole grains are good for you. Eating grains in their natural form, rather than the highly processed carbohydrates we get in most of our modern diet, gives you a broader range of nutrients that can reduce your risk for a whole range of diseases and help you control your weight and blood pressure. And you don't have to sacrifice taste, as these two exclusive recipes featuring whole grains show: Barley with Tilapia, Zucchini, and Cauliflower, and Peach Oat Crisp Ramekins. We asked the authors of The Whole Grain Diet Miracle, Lisa Hark of the University of Pennsylvania School of Medicine and Darwin Deen of the Albert Einstein College of Medicine, both leading nutrition educators, some basic questions about their book, The Whole Grain Diet Miracle.
Questions for Lisa Hark and Darwin Deen
Amazon.com: Why isn't whole grain just another food fad?
Hark and Deen: Whole grains have been a part of the human diet since agriculture was invented ten thousand years ago. Hardly a fad. They are coming back into prominence now as we have started to recognize the harm that's done by consuming a diet based on refined carbohydrates.
Amazon.com: Aren't whole grains carbs? Don't carbs make you gain weight?
Hark and Deen: Yes and no. Eating and drinking too many calories makes you gain weight, not too many carbs. All carbs are not created equal, and those that are refined, processed, and contain lots of added sugar increase your hunger and the likelihood that you'll eat too much. Eating the right carbs, such as whole grains in their natural unprocessed form, satisfies your hunger and helps you control your appetite and your weight.
Amazon.com: I grew up on white rice and white bread--whole grains are a bit of an acquired taste. Any suggestions about what I can do to make whole grains more palatable (and more appealing to my kids)?
Hark and Deen: Try making 1/3 of a cup of brown rice and adding it to your white rice. To get the kids to eat whole wheat bread, make sandwiches with one slice of white and one slice of wheat (tell them you ran out of their bread and they had to share yours). As they get used to the taste, they will come to prefer it. We feel that whole grains are so important for kids, we devote an entire section in the book to "Getting Your Kids to Try Whole Grains."
Amazon.com: What are your personal favorite whole grain foods?
Hark and Deen: We like oatmeal, but the more new ways we try grains, the more things we find we like. Bulgur salads are delicious, whole wheat English muffins are so much better than the ones made from refined flour, and spelt or barley in soups adds a great nutty taste and texture.
Amazon.com: There are so many studies out on whole grains right now. Can you tell me the main benefits of eating whole grains?
Hark and Deen: The major benefits are that you get the vitamins and minerals you need in the form that nature intended (not in a pill in amounts that some biochemist has estimated to be correct). In addition, the fiber helps you feel full and regulates your bowel habits. As we document in the book, whole grains reduce your risk of hypertension, heart disease, diabetes, and certain types of cancer. How's that for benefits?
Book Description
For the first time in history, we can prescribe a weight-loss diet that has a tremendous amount of scientifically proven health benefits. Learn the miracle of whole grains, how they control weight, reduce the risk of colon cancer, diabetes, heart disease, and lower blood pressure. Just by eating three servings a day of whole grains you can lose weight permanently, live longer, feel your energy boost, and prevent heart disease. This is the first book that truly explains the health benefits of a whole grain diet.
- The first scientific explanation of why whole grains really are a miracle food
- 6-week guide to everyday eating
- 50 recipes to get started cooking with whole grains
- Features a complete list of whole grains- from the Whole Grain Council
Customer Reviews:
Good recipes.......2007-08-23
My wife saw an ad for this book in a magazine. We ordered it and she lost almost 30 lbs in 3-4 months just by changing our regular meals to whole grains. I do admit that in my opinion whole grain items do not have the taste appeal that 'white' items do (white bread, plain spaghetti, regular pasta etc...) but if you want to lose a few pounds, the book contains recipes that make whole wheat stuff taste decent. Oh, when I said she just changed our food to whole grain, that is what I mean. She didn't increase her exercises or anything, just changed to whole grain.
Healthy Lifestyle Choices.......2007-02-04
The Whole Grain Diet Miracle is a good introduction to whole grains. If you want to control your weight, reduce the risk of serious illness and lower your blood pressure, then this book gives you the basics for a healthy lifestyle. The grains discussed include: Amaranth, Barley, Buckwheat, Corn, Kamut, Millet, Oats, Quinoa, Rice, Rye, Sorghum, Spelt, Teff, Triticale, Wheat and Farro.
Throughout the book the authors explain how to buy, store and cook each grain. They also explain why you get more vitamins from whole grains. For the first third of the book the authors also spend time convincing you of needed lifestyle changes. Unlike other books I've read on this subject, they still allow you to use sugar in your recipes.
It is good to know that if you are eating oats and two pieces of whole wheat bread you are on your way to a healthier lifestyle. However, this book also has fifty unique recipes to choose from. There are also weight loss menus for six weeks.
Some of the recipes include:
Amaranth Chicken Salad with Tarragon and Almonds
Barley and Mushroom Soup with Zucchini
Hearty Millet and Butternut Squash Soup
Cornmeal-Crusted Oven-Fried Chicken Fingers
Barley with Leeks and Fennel
While this book has detailed information and recipes, you can also use the list of whole grains to select healthier choices at the grocery store. You may want to look for puffed cereals and soups in the healthy foods section or health food store. Some grains take a long time to cook and therefore may be easier to eat when they have already been prepared. I've found these grains to be quite easy to find in the grocery store and especially at the health food store.
~The Rebecca Review
Whole Grains.......2007-01-15
This book really gives you great examples of whole grains, and how not to avoid them
Average customer rating:
- Goof if you're prepared to buy special Hodgson Mill products
|
Hodgson Mill Whole Grain Baking: 400 Healthy and Delicious Recipes for Muffins, Breads, Cookies, and More
the bakers of Hodgson Mill
Manufacturer: Fair Winds Press
ProductGroup: Book
Binding: Paperback
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Bob's Red Mill Baking Book: More Than 400 Recipes Featuring Whole & Healthy Grains
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Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers
ASIN: 1592332617 |
Book Description
A comprehensive guide to baking with whole grains from one of America's leading flour mills.Features 100 gluten-free recipes and 50 bread machine recipes!
If your experience of whole grains translates into heavy, bitter, stale, or (in the case of pasta) mushy, take heart. A revolution in whole-grain flours and a better understanding of the techniques needed to create delicious whole-grain baked goods that are as good to eat as they are good for you has taken place in the last few years. With new flours like white whole wheat, white wheat bran, and white spelt, whole-grain baking has finally come into its own. And here to help health-conscious cooks take advantage of the new developments is The Official Hodgson Mill Whole-Grain Baking Companion. From scrumptious breads like Multigrain Currant Loaf, Sourdough Rye, and California Soy Crunch to White Whole Wheat Blueberry Muffins and Perfect Buckwheat Pancakes, from Cranberry-Marmalade Scones to Cardamom Coffee Braid, 400 recipes present the best of whole-grain baking in easy-to-follow step by-step format.
Readers will be introduced to whole-grain flours (including the many kinds of whole wheat, rye, corn, spelt, oat, soy, rice, bean, buckwheat, flax, barley, quinoa, millet and more) and learn special tips for using each kind of flour, what its nutrient value is, how to store it to preserve freshness, and how to combine different flours for maximum flavor and nutrition. A chapter on baking basics takes readers with illustrated step-by-step directions through the bread making process, whether they-re creating whole-grain baked goods by hand, in a bread machine, or with a food processor, and illustrates techniques like braiding.
All of this comes from the authority of Hodgson Mill, a flour company that has been grinding whole grains for 120 years.
Customer Reviews:
Goof if you're prepared to buy special Hodgson Mill products.......2007-07-18
This cookbook is fine -- but many of the recipes incorporate specialty Hodgson Mill mixes and other products, and therefore do not readily lend themselves to someone who may not have these items on hand or want to get them. This is a Hodgson Mill product usage manual as much as it is a cookbook.
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- An Inconvenient Truth: The Planetary Emergency of Global Warming and What We Can Do About It
- Absolute Beginner's Guide to Home Schooling
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The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook
The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook
Baking: From My Home to Yours
