"GRAINS: Seventy-six Healthy Recipes for Barley, Corn, Rye, Wheat, and Other Grains"

by Joanne Lamb & Bonnie Tandy Leblang Hayes ‧ RELEASE DATE: March 1, 1995

Hayes and Leblang follow up their successful Rice (not reviewed) and Beans (not reviewed) with some advice on how to make those ""amber waves of grain"" into something special. For those trying to work at least six servings of grains into their daily diet (as per the new USDA guidelines), this will be a godsend, not just because it provides new ways to cook unusual grains like quinoa, but because it shows how many old favorites can be adjusted to include a serving or two. For example, tagliatelle can be prepared with either kamut or semolina flour for an added boost, and who knew that kasha varnishkes were actually healthful? A brief, utilitarian introduction goes over historical and nutritional background and defines different types of grain, and a basic chapter gives instructions for cooking grains by themselves; then it's on to the good stuff. Chapters are divided into breakfast foods, side dishes, and the like, with an entire chapter on pilafs, including a Quinoa and Wild and Brown Rice Pilaf that is as earthy and rich as it sounds and a good way to incorporate nutritious quinoa without suffering its sometimes grassy flavor. Barley cooked with fennel, then sprinkled with Parmesan cheese and parsley had the mouth-feel of a chewier risotto. There is a wide selection of both vegetarian and meat dishes (when possible, Hayes and Leblang note how to render recipes meatless). Desserts like granola bars with chocolate chips may not be as wholesome as Gazpacho Bulgur Salad, but they are delicious. Not thorough enough to be a definitive book on the subject, but a good, glossy overview.

Pub Date: March 1, 1995

ISBN: N/A

Page Count: 144

Publisher: Harmony

Review Posted Online: N/A

Kirkus Reviews Issue: Feb. 15, 1995

Categories: NONFICTION