Learn to COOK - The Splendid Grain
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List Price: $22.95
Our Price: $15.61
Your Save: $ 7.34 ( 32% )
Availability: Usually ships in 24 hours
Manufacturer: William Morrow Cookbooks
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Average Customer Rating: 
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Binding: Paperback
Dewey Decimal Number: 641.631
EAN: 9780688166120
ISBN: 0688166121
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Number Of Items: 1
Number Of Pages: 416
Publication Date: 1999-01-06
Publisher: William Morrow Cookbooks
Release Date: 1998-12-16
Studio: William Morrow Cookbooks
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Editorial Reviews:
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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.
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Spotlight customer reviews:
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Customer Rating:
Summary: An Absolutely Fabulous Cookbook! A Must Have For Every Kitchen!
Comment: This is an Outstanding Cookbook by Rebecca Wood! In this book you won't find much for pictures, it's strong point is the wonderful recipes for Grains with Vegetables, Fish, Poultry, Meat and Fruit. I love it when reviewers list a variety of recipes in a book, that alone will make me want to purchase a book!
The Contents are divided into categories such as Native American Grains which include Wild Rice, Corn, Mesquite, Amaranth, and Quinoa. Native Asian Grains which include Buckwheat, Millet, Rice, and Job's Tears. Native Near Eastern Grains which include Barley and Wheat. Native European Grains which include Rye and Oats. And Native African Grains which include Sorghum and Tef. This book also includes Mail Order Sources if needed.
There are 394 Pages of information and Fabulous Recipes such as:
Wild Rice Tortillas With Poached Huevos Rancheros and Ginger-Peach Salsa, Elderberry Blossom and Wild Rice Griddle Cakes with Hot Apple Syrup, Mom's Wild Rice Stuffing, Whitefish Stuffed With Wild Rice, Traditional Grits, Cornmeal Mush, Posole From Scratch, Creole Corn Oysters, Corn and Clam Chowder with Roasted Parsnips, Herbed Posole Salad with Dried Cranberries, Stir-Fried Dried Scallops with Baby Corn and Bean Sprouts, Southwestern Cheese Sandwiches with Sweet and Hot Pepper Sauce, Greens and Herbed Cornmeal Dumplings with Roasted Red Pepper Sauce, Honey Carmel Corn with Roasted Almonds, Sage and Blue Corn Skillet Bread with Fresh Corn, Santa Fe Spoon Bread, Corn Tortillas with Marjoram, Chili Flavored Tortilla Chips, Corn and Quinoa Raspberry Muffins, Hominy Breakfast Cakes, Strawberry and Blue Corn Waffles, Popped Amaranth Cold Breakfast Cereal, Pinon Crackers, Quinoa and WInter Squash Potage, Quinoa Soup-Saigon Style, Quinoa Carrot Cake, Quinoa Butterscotch Brownies, Homemade Buckwheat Noodles, Jicama and Buckwheat Salad, Panfried Buckwheat Breaded Catfish, Baked Blinis with Strawberry Sauce, Buckwheat Rolls with Thyme and Oregano, Buckwheat Waffles with Peach Butter, Buckwheat Pumpkin Muffins, Overnight Millet Buckwheat and Coconut Waffles, Apricot Millet Breakfast Cake, Vietnamese Spring Rolls, Chinese Almond Cookies, Purple Amasake, Barley Poppy Bagels, Barley Flatbread with New Mexican Chilies, Yellow and Purple Bean Tabbouleh, Eggplant Zucchini Tofu and Penne Salad, Dutch Apple Pie, Wheat Pastry for Pies and Tarts, Pueblo Bread Pudding, 100% Whole Wheat Bread, Thin-Crust Pizza, Easy Rye Bread, Boston Brown Bread, Pumpernickel Bread with Currants and Walnuts, Coarse-Grain Sourdough Rye, Cream of Shiitake and Broccoli Soup, Irish Tabbouleh, Orange and Coconut Drop Biscuits, Oat Groat Pancakes, Granola, Vegetable Stock, Chicken Stock, Fish Stock, Shiitake Dashi Stock, Tofu Mayonnaise, and so much more! This is just a sampling of the Varieties of Recipes you'll find in this book. I felt it was important especially in this book of Grains to list many recipes, as you can see these Healthy Grains can be much more than a side dish! You cannot go wrong with this cookbook! If you are looking for different ways to use grains this is definitely the book for you!
Customer Rating:
Summary: Awesome resource!!
Comment: I initially checked this book out at the library and just had to have my own copy. The author has done years of research and provides very detailed and interesting information about various grains to include their origins, historical uses and various methods of preparation. There is also a section detailing little-known places where you can order seeds to grow your own or purchase ready to use grains/grain products. This book should be in every home cookbook collection!
Customer Rating:
Summary: Fabulous in Every Way
Comment: 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.
Customer Rating:
Summary: A kitchen library essential
Comment: Wood's book is a must have for any cook serious about understanding how to cook with whole grains.
Customer Rating:
Summary: These recipes are consistently excellent, and wholesome too.
Comment: 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.
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