PastryWiz The Splendid Grain: Robust, Inspired Recipes for Grains with Vegetables, Fish, Poultry, Meat & Fruit

 

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The Splendid Grain: Robust, Inspired Recipes for Grains with Vegetables, Fish, Poultry, Meat & Fruit
by: Rebecca Wood



Binding: Hardcover
Brand: Brand: William Morrow Cookbooks
EAN: 9780688097660
Edition: 1st
Feature: Used Book in Good Condition
ISBN: 0688097669
Item Dimensions: 1261032250828
Label: William Morrow Cookbooks
Languages: EnglishUnknownEnglishOriginal LanguageEnglishPublished
Manufacturer: William Morrow Cookbooks
Number Of Items: 1
Number Of Pages: 448
Publication Date: January 15, 1997
Publisher: William Morrow Cookbooks
Release Date: January 15, 1997
Studio: William Morrow Cookbooks

Editorial Review:

Product 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.

Amazon.com Review:
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.)


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