Whole Grains Every Day, Every Way
by Lorna Sass
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Book Summary Information
Author: Lorna SassEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2006-11-07
ISBN: 0307336727
Number of pages: 336
Publisher: Clarkson Potter
Book Reviews of Whole Grains Every Day, Every Way
Book Review: taste and texture
Summary: 5 Stars
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.
Summary of Whole Grains Every Day, Every Way
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.
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