THE VERSATILE GRAIN AND THE ELEGANT BEAN by Sheryl London

THE VERSATILE GRAIN AND THE ELEGANT BEAN

A Celebration of the World's Most Healthful Foods

KIRKUS REVIEW

 A decade after their Sheryl and Mel London's Creative Cooking with Grains and Pasta, a health-food-style compendium that had its share of bean complements and was already showcasing such grains as amaranth, sorghum, and triticale, the indefatigable Londons have pulled in some yet newer grains (quinoa; teff) and a separate alphabet of beans, and have contrived yet more of their generally palatable, though somewhat capricious, recipes. They're less doctrinaire this time around--their mashed (not fried) pintos ``refritos'' incorporate bacon, chorizo sausages, and sour cream- -and they draw from a slightly wider range of ethnic ingredients (tomatillos; radicchio), but the same sensibility is at work in this compendium of their own creations and variations. From their cornmeal-blueberry pancakes, their brown-basmati- rice salad, their triticale-carrot cake and their vanilla-barley pudding with tea-poached plums...to their poached monkfish with flageolets and tomato-based coulis and their Spanish cocido of boiled meats and chickpeas, what the Londons offer is variety and novelty in a neo-middlebrow taste range--and lots of it. (Line drawings--125--not seen.)

Pub Date: April 1st, 1992
ISBN: 0-671-76106-4
Page count: 488pp
Publisher: Simon & Schuster
Review Posted Online:
Kirkus Reviews Issue: Feb. 15th, 1992