(Hardcover) By Lorna Sass
This wonderful cookbook by Lorna Sass provides delicious recipes for a wide variety of whole grains including: Forbidden Rice®, Bhutanese Red Rice, Brown Kalijira Rice, and Brown Jasmine Rice along with a wide variety of other whole grains including amaranth, barley, buckwheat, hominy, polenta, oats, quinoa, rye, kamut, spelt and much more. If you are interested in expanding your use of whole grains or are a whole grain enthusiast looking for delicious recipe ideas, then this is a great book for you.
From the back cover:
Lorna Sass has created a thoughtful and comprehensive guide from amaranth to triticale that manages to be provocative as well as pleasing; we should all think as carefully about whole grains as she has, and we should try to have at least half as much fun doing it. This book is a great place to start.
- Dan Barber, chef-owner, Blue Hill and Blue Hill at Stone Barns
Lorna Sass's new book makes whole grains look absolutely mouthwatering! Putting grains in the company of other good foods, where they should have been all along, gives these recipes such style and panache that they are hard to resist. No longer do grains have to be exiled to some dull place of earnest health. Good for Lorna for giving them the star billing they deserve.
- Deborah Madison, author of Local Flavors: Cooking and Eating from America's Farmers' Markets
This is an exciting new book for all of us who love good food and want to cook food that's good for us. Lorna Sass has been our trusted guide to the world of healthful eating for years; now she gives us an indispensable primer, simple techniques, and great recipes for the grains we've always loved and the ones we've always wanted to learn more about. At last I know what to do with kamut–teff, sorghum, and amaranth, too–and so will you.
- Dorie Greenspan, author of Baking: From My Home to Yours