Grains, Rice and Beans
by Kevin Graham
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Book Summary Information
Author: Kevin GrahamPhotographer: Ellen Silverman
Edition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1998-01-09
ISBN: 1579651275
Number of pages: 192
Publisher: Artisan
Book Reviews of Grains, Rice and Beans
Book Review: Thoughtful cooking from a master
Summary: 5 Stars
Kevin Graham was the executive chef at the Windsor Court hotel at the time this book was written, and the chef at Sapphire when it was published. Under his stewardship, both were among of the best restaurants in New Orleans. His menus were ambitious, forward thinking, and sophisticated. His thoughtful approach to humble ingredients such as beans and whole grains makes this relatively short cookbook a classic.
Since the book was published, some ingredients which at the time were difficult to obtain are now more common; think quinoa, for example. There are a few recipes that would be difficult for a novice cook to pull off, but for the most part Graham combines flavors and techniques in very interesting - and useful - ways.
This is one of perhaps 10 cookbooks that I'll bring with me the next time I have to evacuate New Orleans. Partly because it's somewhat rare, but mainly because I enjoy it so much, and consistently find something interesting and diverting inside.
Summary of Grains, Rice and Beans
It's comfort food, it's high-energy food, and it's cheap food, enthuses Kevin Graham about beans, lentils, peas, whole grains, rice, and pasta. In Grains, Rice, and Beans, award-winning chef Graham transforms these humble staples into one hundred creative, flavorful, and stylish recipes for main courses, side dishes, appetizers, even desserts.In their collection of naturally low-fat recipes for vegetarians and meat lovers alike, grains both familiar and unexpected star in dishes that range from comforting classic to creative contemporary.
Here are unexpected recipes for familiar grains and for less familiar ones?Kasha with Shrimp, Lemon, and Rosemary, and Amaranth Pear Pie. Beans, simple and sophistocated, shine in Spinach and Black Beans Quesadilla and Scarlet Runner Beans with Crawfish and Ginger. Saffron Pilaf with Shredded Lamb and Basil and Soba Noodles with Citrus and Smoked Fish demonstrate Graham's passion for rice and noodles.
This is the way a cookbook should be: one recipe per page, simple instructions, a good mixture of adventurous and familiar ingredients, fantastic photographs, and great, healthy, low-fat results. The Chilled Pea Soup has only a tablespoon of olive oil, but yogurt gives it a wonderful richness. Tabbouleh with Blueberries and Mint is like salad from heaven. Many of the recipes are vegetarian, but there's also Grilled Chicken with Quinoa and Sautéed Fennel, Baby Lima Beans with Shrimp and Crawfish, Dilled Salmon with Chick Peas and Scallions, and much, much more. Graham, a renowned New Orleans chef, is also the author of Creole Flavors.
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