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Amazing Grains: Creating Vegetarian Main Dishes with Whole Grains |
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Amazing Grains: Creating Vegetarian Main Dishes with Whole Grains |
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by: Joanne Saltzman
Dewey Decimal Number: 641.631 EAN: 9780915811212 ISBN: 0915811219 Label: HJ Kramer Languages: Manufacturer: HJ Kramer Number Of Items: 1 Number Of Pages: 216 Publication Date: January 01, 1993 Publisher: HJ Kramer Studio: HJ Kramer Editorial Review: Product Description: Amazing Grains features low-fat, high fiber, virtually cholesterol free and ecologically sound recipes for tasty and nutritious main dishes that emphasize whole grains and vegetables. In addition, it offers in-depth explanations of the creative process in cooking. Application of the techniques found in Amazing Grains will free the reader forever from dependence on recipes. Each recipe includes discussion of how the dish was created, why a particular ingredient or technique was chosen, and the results of substituting other methods and ingredients. By examining the process, readers can learn how to apply the basic principles in new and creative ways. Included are chapters on ingredients, the creative process, cooking methods, sauces, as well as information on nutrition and cookware choices. Charts and worksheets help readers develop and record their own creative grain dishes. Related Items:
Average Rating:
 Rating: - Good IdeasI just wrote this to put a plug in for her other book, Romancing the Bean. AWESOME book!!! This grain book is good also, but the bean book is like a study-course in bean cookery. This author KNOWS W H Y things work in the kitchen so the implementations of that are multitudinous...hence these 2 ckbks. She may have more. I would buy anything by this author, sight unseen. Well anything about cooking anyway. She has some screwy, neo-paganism (AKA new age) ideas. The books aren't rife with them though, so don't let that scare you. Just glean and spit out the chaff ;). Rating:  - Great grain cookbookI love this cookbook... It is a great grains cookbook! It is wonderful in that it tells the history of different grains and their health benefits. It covers all the grains buckwheat, millet, oats, quinoa, rice, amaranth, job's tears and teff. When I bought this book I was looking for a book that gave you basic cooking instructions for all the different grains and this book was perfect. There are lots of recipes in this book, but to tell you the truth I have used it for more of a reference book than anything and should try more of the recipes. If you are eating macrobiotic or dairy free this cookbook is perfect or if you just want to add some healthy new grains to your diet you will have lots of fun with it. Rating: - Amazing GrainsThis is a great book for beginners like me! It not only has a few recipes to try, it encourages one to tap into their creativity! This book has several charts, which I feel is a bonus. I highly reccommend this book, if you are seeking a means to create meals with INTENT, and you are into philosophical eating. The recipes contained, are a GREAT base to tailor to your body's particular cravings, or needs, but I would not reccommend this book for the recipes alone. This book is more about the "how", and less about the "what" to creating your own grains. Rating: - The grammar of cooking, not just the vocabularyI may be biased because I took Joanne's School of Natural Cookery course ten years ago to date and came to know and love this fascinating woman's approach to ingredients and their interrelationships; nonetheless, I still think this book remains a a powerful and compelling learning tool. Amazing Grains opens with the idea of learning cooking as an open process and flexible framework rather than an exercise in rote memorization. Saltzman does not reject the accepted knowledge of traditional cooking, but works through an analysis of why some cooking 'traditions' taste good and what about their ingredients allow them to combine to make delicious dishes. She returns to the basic elements of taste and instructs the reader through theory and example in how to reconstruct flavor combinations to come about one's own dishes. Even more than this, Saltzman's theories work when applied to traditional cookbooks and can be used to analyze, add to, and improve their recipes. Yes, the examples in the book seem somewhat odd at first, but when you realize that the principles used to come about these unusual recipes actually generate successful dishes, you'll become excited about the possibilities! There is a somewhat macrobiotic/American vegetarian slant to this book, hence the frequent use of seaweeds, miso, mirin (Japanese sweetened cooking rice wine), and umeboshi vinegar; however, the art of the book is all about cross-cultural, cross-palate substitutions and how to utilize them wisely. You can find lists of recipes in any other vegetarian cookbook - what this book gives you is the knowledge and power to be your own list-maker!
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