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  • Whole Grains Every Day, Every Way
  • Written by Lorna Sass
  • Format: Hardcover | ISBN: 9780307336729
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  • Whole Grains Every Day, Every Way
  • Written by Lorna Sass
  • Format: eBook | ISBN: 9780770435356
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Whole Grains Every Day, Every Way

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Written by Lorna SassAuthor Alerts:  Random House will alert you to new works by Lorna Sass

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List Price: $16.99

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On Sale: December 11, 2013
Pages: 336 | ISBN: 978-0-7704-3535-6
Published by : Clarkson Potter Crown Illustrated
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ABOUT THE BOOK ABOUT THE BOOK
ABOUT THE AUTHOR ABOUT THE AUTHOR
PRAISE PRAISE
Tags for this book (powered by Library Thing)
cookbook (16) cooking (12) whole grains (10) food (7) grains (6)
cookbook (16) cooking (12) whole grains (10) food (7) grains (6)
Synopsis|Excerpt

Synopsis

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.

Excerpt

Bulgur Pudding with Honey and Dates
I have adapted this earthy, comforting bulgur pudding from Gil Marks’s The World of Jewish Desserts. According to Marks, it is a Sephardic pudding (alternately called prehito, moustrahana, and belila) that is common among the Jews of Turkey, who serve it to celebrate the fall holiday of Sukkot.

This dessert cooks in a flash and can be served warm or chilled. Leftovers make a delicious breakfast.1 cup fine bulgur

Serves 6 to 8

1 cup 2% milk
1/4 to 1/3 cup honey, to taste
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1 cup walnuts, toasted and chopped
1 cup pitted dates, chopped
1/3 cup dried currants or raisins
Ice cream or sweetened whipped cream, for garnish (optional)

Combine the bulgur and 2 cups of water in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium, and cook uncovered, stirring frequently, until the water is absorbed, 3 to 5 minutes.

Stir in the milk, 1/4 cup honey, cinnamon, ginger, and salt. Bring the mixture to a boil. Reduce the heat to medium and continue cooking, uncovered, at a gentle boil, stirring occasionally, until the mixture develops the consistency of porridge, about 5 minutes. Stir in the walnuts, dates, and currants. Sweeten with additional honey, if desired. Serve warm in bowls. Top with a scoop of ice cream, if you wish.

Grain Exchange
For a more coarsely textured pudding, use medium bulgur instead of fine. Instructions and cooking time remain the same.


amaranth, quinoa, and corn chowder
Serves 6
Ingredients indigenous to the New World, such as amaranth, quinoa, and corn, taste good together.
In this soup, the amaranth and quinoa add substance and a subtle flavor that complements the more familiar taste of sweet corn.

Ingredients


   • 3 tablespoons unsalted butter
   • 1 1/2 cups finely chopped leeks (white and light green parts)
   • 1 cup finely diced celery (remove “strings” by peeling celery before dicing)
   • 1/2 cup finely diced red bell pepper
   • 1/4 teaspoon salt; plus more to taste
   • 1/4 cup amaranth
   • 1/2 cup ivory quinoa, thoroughly rinsed
   • 1/4 teaspoon dried thyme
   • 4 cups fresh or thawed frozen corn kernels
   • 1 cup whole milk
   • 2 tablespoons minced fresh flat-leaf parsley


In a large, heavy pot, melt 2 tablespoons of the butter over medium-high heat. Stir in the leeks, celery, red bell pepper, and 1/4 teaspoon salt. Cook, stirring frequently, until the vegetables are soft, about 5 minutes.

Stir in the amaranth and 3 cups of water. Bring to a boil over high heat. Stir in the quinoa and thyme. Return to a boil. Reduce the heat slightly and cook at a gentle boil, partially covered, for 10 minutes.

Meanwhile, in a blender or food processor, puree 3 cups of the corn kernels with 1 cup of water. When the quinoa has cooked for 10 minutes, stir the corn puree and the remaining corn kernels into the soup. Add salt to taste. Reduce the heat and simmer until the quinoa and amaranth are tender, 3 to 5 more minutes. When the quinoa is done, there will be no starchy white dot in the center of each grain, and some of the germs’ “tails” may unfurl and float freely. On close inspection, the amaranth will look like tiny opaque bubbles floating on the surface.

Stir in the milk and remaining tablespoon of butter. Add more salt, if needed. Divide into portions and garnish each with a little parsley.

NOTE: The soup thickens on standing; thin as needed with additional milk, and add salt to taste.

Variations

   • For dots of color, use 2 tablespoons of red quinoa and a scant 1/2 cup ivory quinoa. Add the red quinoa when you add the amaranth.
   • Use half-and-half or heavy cream instead of milk.
   • Use dried tarragon instead of thyme.


Shrimp, Corn, and Quinoa Soup
Instead of water, use 4 cups of fish or clam broth. Use oregano instead of the thyme. Once the quinoa is tender, add 1/2 pound peeled small shrimp. Cook until the shrimp turn pink, about 1 minute. Omit the milk.
Lorna Sass

About Lorna Sass

Lorna Sass - Whole Grains Every Day, Every Way

Photo © Joe Aanes

LORNA SASS is the author of several outstanding cookbooks. Some of her notable titles include Whole Grains Every Day, Every Way, which won a James Beard Award; Cooking Under Pressure; The New Vegan Cookbook; and Lorna Sass’ Complete Vegetarian Kitchen. She lives in New York City.

To learn more about her, visit www.LornaSass.com.
Praise

Praise

“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

“This book is a must for anyone trying to make sense of whole-grain recommendations and labels. It should immediately become an essential tool for cooks, timid or adventurous, who want to make delicious meals from basic wheat and rice or the more exotic teff and Job’s tears.”
—Marion Nestle, professor of nutrition, food studies, and public health, New York University, and author of What to Eat

“The title says it all: Lorna Sass has created an irresistible and wide-ranging collection of recipes that make both familiar and exotic grains easily accessible for everyday meals. I highly recommend this superb and useful cookbook.”
—Paula Wolfert, author of The Slow Mediterranean Kitchen: Recipes for the Passionate Cook

“A first-class, accessible resource for building truly delicious whole-grain dishes into your daily meals.”
—K. Dun Gifford, president, Oldways, and founding member, Whole Grains Council

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