Random House New Releases - Cooking - Rice & Grains

Whole-Grain Mornings by Megan Gordon

2013-12-31T00:30:00-05:00

Whole-Grain Mornings New Breakfast Recipes to Span the Seasons
Written by Megan Gordon

Hardcover, 176 pages | Ten Speed Press | Cooking - Breakfast; Cooking - Rice & Grains; Cooking - Seasonal | $22.00 | 978-1-60774-500-6 (1-60774-500-3)

A seasonal collection of enticing, comforting recipes for whole-grain breakfasts: cereals, granolas, porridges, and mueslis, as well as seasonal toppings and basics like homemade yogurt and almond milk, from the writer of the popular blog A Sweet Spoonful.

A beautifully illustrated guide to the most important meal of the day, Whole-Grain Mornings offers 65 sweet and savory recipes for wholesome breakfasts. From busy weekdays to slow Sundays and celebratory brunches, this charming cookbook will inspire readers to look beyond their average bowl of cold cereal toward healthy and delicious ways to incorporate whole grains into morning meals. Seasonal recipes include Blueberry Breakfast Bars, Greens and Grains Scramble, Zucchini Farro Cakes, and Apricot Pistachio Granola. Featuring information on timesaving alternatives as well as a guide to the most commonly used whole grains and natural sweeteners--and with abundant food and lifestyle photography throughout--this cookbook is as visually rich as it is refreshingly useful.

Whole-Grain Mornings by Megan Gordon

2013-12-31T00:30:00-05:00

Whole-Grain Mornings New Breakfast Recipes to Span the Seasons
Written by Megan Gordon

eBook, 176 pages | Ten Speed Press | Cooking - Breakfast; Cooking - Rice & Grains; Cooking - Seasonal | $ | 978-1-60774-501-3 (1-60774-501-1)

A seasonal collection of enticing, comforting recipes for whole-grain breakfasts: cereals, granolas, porridges, and mueslis, as well as seasonal toppings and basics like homemade yogurt and almond milk, from the writer of the popular blog A Sweet Spoonful.
A beautifully illustrated guide to the most important meal of the day, Whole-Grain Mornings offers 50 recipes for whole-grain breakfast cereals as well as a guide to the most commonly used whole grains, natural sweeteners, and seasonal ingredients. Featuring information on timesaving alternatives as well as abundant food and lifestyle photography, this charming cookbook will inspire readers to look beyond their standard bowl of cold cereal toward a healthy and delicious world of breakfast options like Coconut Farro Porridge with Fresh Mango and Apricot Pistachio Granola.

The Galaxy Global Eatery Hemp Cookbook by Michelle Hood

2013-03-12T00:30:00-05:00

The Galaxy Global Eatery Hemp Cookbook More Than 200 Recipes Using Hemp Oil, Seeds, Nuts, and Flour
Written by Denis Cicero
Contribution by Kris Czartoryski, Suzanne Gruber and Michael Lipp
Photographed by Michelle Hood

Trade Paperback, 344 pages | North Atlantic Books | Cooking - Natural Foods; Health & Fitness - Nutrition; Cooking - Rice & Grains | $19.95 | 978-1-58394-545-2 (1-58394-545-8)

Today's science and culinary arts are finally catching on to what the ancients of China, India, Babylonia, Persia, Egypt, and the Americas knew for centuries: Hemp is one of the tastiest, most powerful superfoods on the planet. Deliciously nutty in flavor, hemp is gluten free and naturally reduces inflammation throughout the body. It contains all nine essential amino acids--making it one of the few plant-based complete sources of protein--and is a great source of gamma linoleic acid (GLA), critical for detoxification and hormone balance. Plus, hemp quickly and noticeably improves the condition of skin, hair, and nails.

Each of the nearly 200 recipes in this innovative cookbook uses hempseeds, hemp nuts, hemp flour, or hempseed oil. Vegans, vegetarians, and omnivores alike are honored, and there are many gluten-free recipes as well. The diversity of dish runs the gamut from comfort food such as Hempnut Burgers and Hempnut Fried Chicken to foreign-inspired exotica such as Pumpkin Hempanadas, Hemp Spätzel, and Green Papaya Spring Rolls with Spicy Hemp Dipping Sauce. Also provided are substitutions for hemp ingredients, as well as a list of resources to help readers find top-quality hemp ingredients.

The Galaxy Global Eatery Hemp Cookbook is the result of restaurateur Denis Cicero's lifelong dream of making hempseed a household ingredient. In the book, he dispels hemp myths (it is not psychoactive, and eating it won't cause you to fail a drug test), provides "fast facts" (did you know the Declaration of Independence was written on hemp paper?), and offers all kinds of fascinating insight into the amazing virtues of hemp. Best of all, with the simple, step-by-step instructions provided for each recipe, any home cook can impress friends and family by re-creating some of the most innovative and scrumptious hemp dishes ever invented.

--Globetrotting recipes feature African, Californian, Caribbean, French, German, Indian, Italian, Japanese, Korean, Laotian, Mediterranean, Mexican, North American, South American, and Thai cuisines.

--Simple instructions on making hemp milk, butter, and cheese help vegan and vegan-curious readers try these delicious dairy alternatives at home.

--Beautiful four-color photographs throughout will inspire home cooks to re-create these unique dishes for their friends and family.

The Galaxy Global Eatery Hemp Cookbook by Michelle Hood

2013-03-12T00:30:00-05:00

The Galaxy Global Eatery Hemp Cookbook More Than 200 Recipes Using Hemp Oil, Seeds, Nuts, and Flour
Written by Denis Cicero
Contribution by Kris Czartoryski, Suzanne Gruber and Michael Lipp
Photographed by Michelle Hood

eBook, 344 pages | North Atlantic Books | Cooking - Natural Foods; Health & Fitness - Nutrition; Cooking - Rice & Grains | $14.95 | 978-1-58394-563-6 (1-58394-563-6)

Hemp has been used for decades for clothing, rope, and plastics, but it also has serious food value. As hemp becomes more accessible, and public awareness of its health benefits grows, demand for the inexpensive plant in its variety of culinary forms—as flour, oil, and seeds—is expected to increase. At the forefront of this trend is Denis Cicero, owner of one of New York's trendiest restaurants. Hemp, which tastes like a cross between a hazelnut and a walnut, is incorporated into every recipe in this cookbook. Hemp waffles, a fusilli salad made with hemp seed oil, and even a scrumptious chocolate banana dessert, all based on the restaurant's menu, are only a few of the innovative, nutritious, and socially responsible recipes featured. Also included is a list of sources where readers can buy hemp products for cooking.

Supergrains by Chrissy Freer

2013-01-08T00:30:00-05:00

Supergrains Cook Your Way to Great Health
Written by Chrissy Freer

Trade Paperback, 224 pages | Appetite by Random House | Cooking - Health; Cooking - Rice & Grains | $24.95 | 978-0-449-01571-1 (0-449-01571-8)

Discover how delicious nutritious eating can be with 100 flavorful recipes for breakfast, lunch, dinner and dessert, featuring twelve different grains (and six of them are gluten-free). Add these nutrient-packed superfoods to your diet and you’ll be cooking meals that are high in health benefits and low in calorie count.

Did you know that adding more of the right kind of grains to your diet can stimulate healthy digestion, help control blood sugar levels, aid weight control and reduce the risk of heart disease? Supergrains explores twelve of these grains: quinoa, amaranth, buckwheat, brown rice, chia, millet, oats, spelt, kamut, barley, farro and freekeh, all of them nutrient-packed superfoods for a healthy body and heart.

Supergrains have been around for centuries but, until recently, forgotten in favor of highly refined grains, like white rice and white wheat flour, that make up most of our grain consumption. Refined grains are stripped of the nutrients, healthy fats and antioxidants found in supergrains: it’s time to get back to the good grains!

Supergrains gives you the nutritional statistics for each grain, and invaluable tips on what they are best used for and how to cook them. Six of the grains are gluten-free and many of them are a complete source of protein—which means these fresh and tasty recipes are a great choice for restricted diets, such as gluten- or wheat-free, vegetarians and vegans.

All 100 recipes use ingredients that are readily available at your local grocery store, and have easy-to-follow, step-by-step methods. With Supergrains you’ll be cooking healthy, delicious meals that your whole family will love.

Supergrains by Chrissy Freer

2013-01-08T00:30:00-05:00

Supergrains Cook Your Way to Great Health
Written by Chrissy Freer

eBook, 224 pages | Appetite by Random House | Cooking - Health; Cooking - Rice & Grains | $18.99 | 978-0-449-01572-8 (0-449-01572-6)

Ancient Grains for Modern Meals by Maria Speck

2011-04-26T00:30:00-05:00

Ancient Grains for Modern Meals Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More
Written by Maria Speck

Hardcover, 240 pages | Ten Speed Press | Cooking - Rice & Grains; Cooking - Mediterranean; Cooking - Health | $29.99 | 978-1-58008-354-6 (1-58008-354-4)

Food writer Maria Speck’s passion for propelling Old World staples such as farro, barley, polenta, and wheat berries to the forefront of new American cooking is beautifully presented in Ancient Grains for Modern Meals. In this inspired and highly personal book, Maria Speck draws on food traditions from across the Mediterranean and northern Europe to reveal how versatile, satisfying, flavorful, and sophisticated whole grains can be.

Rustic but elegant dishes--Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat Berries in Red Wine Sauce, and Purple Rice Pudding with Rose Water Dates--are sure to please discerning palates and become favorites in any whole grain repertoire.

Food lovers and health-conscious home chefs alike learn how to integrate whole grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower varieties such as spelt and Kamut. The stunning flavors and lively textures of whole grains are enhanced with natural ingredients such as butter, cream, and prosciutto--in moderation--to create lush Mediterranean-inspired recipes. Maria’s approachable style and generous spirit make this collection of time-honored, updated classics a treasury for today’s cooks.

Ancient Grains for Modern Meals by Maria Speck

2011-04-26T00:30:00-05:00

Ancient Grains for Modern Meals Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More
Written by Maria Speck

eBook, 240 pages | Ten Speed Press | Cooking - Rice & Grains; Cooking - Mediterranean; Cooking - Health | $15.99 | 978-1-60774-062-9 (1-60774-062-1)

The River Cottage Bread Handbook by Hugh Fearnley-Whittingstall

2010-06-15T00:30:00-05:00

The River Cottage Bread Handbook
Written by Daniel Stevens
Introduction by Hugh Fearnley-Whittingstall

Hardcover | Ten Speed Press | Cooking - Bread; Cooking - Rice & Grains; Cooking - Baking | $22.00 | 978-1-58008-186-3 (1-58008-186-X)

The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, local, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. In this new addition to the award-winning collection, River Cottage baking instructor Daniel Stevens shares his irrepressible enthusiasm and knowledge to help you bake better bread. From familiar classics such as ciabatta and pizza dough, to new challenges like potato bread, rye loaves, tortillas, naan, croissants, doughnuts, and bagels, each easy-to-follow recipe is accompanied by full-color, step-by-step photos. There’s even an in-depth chapter on building your own backyard wood-fired oven.

Peter Reinhart's Artisan Breads Every Day by Peter Reinhart

2009-10-27T00:30:00-05:00

Peter Reinhart's Artisan Breads Every Day Fast and Easy Recipes for World-Class Breads
Written by Peter Reinhart

Hardcover, 224 pages | Ten Speed Press | Cooking - Bread; Cooking - Rice & Grains; Cooking - Culinary Arts & Techniques | $30.00 | 978-1-58008-998-2 (1-58008-998-4)

Peter Reinhart's Artisan Breads Every Day distills the renowned baking instructor' s professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can make and bake with ease.

Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step--from preparation through pulling pans from the oven–a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries–and all with little hands-on time.

America's favorite baking instructor and innovator Peter Reinhart offers new time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of: Sourdough Baguettes • 50% and 100% Whole Wheat Sandwich Loaves • Soft and Crusty Cheese Bread • English Muffins • Cinnamon Buns • Panettone • Hoagie Rolls • Chocolate Cinnamon Babka • Fruit-Filled Thumbprint Rolls • Danish • Best-Ever Biscuits

Best of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat.

Peter Reinhart's Whole Grain Breads by Ron Manville

2007-09-01T00:30:00-05:00

Peter Reinhart's Whole Grain Breads New Techniques, Extraordinary Flavor
Written by Peter Reinhart
Photographed by Ron Manville

Hardcover, 320 pages | Ten Speed Press | Cooking - Bread; Cooking - Rice & Grains; Cooking - Reference | $35.00 | 978-1-58008-759-9 (1-58008-759-0)

We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?

Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible.

In this follow-up to his award-winning book The Bread Baker’s Apprentice, Reinhart offers groundbreaking methods for making whole grain breads that taste better than any you’ve ever had. And because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison.

Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.

Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper’s Bread Book, Crust and Crumb, and the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker’s Apprentice.

Whole Grains Every Day, Every Way by Lorna Sass

2006-11-07T00:30:00-05:00

Whole Grains Every Day, Every Way
Written by Lorna Sass

Hardcover, 336 pages | Clarkson Potter | Cooking - Rice & Grains; Cooking - Health; Cooking - Low Fat | $32.50 | 978-0-307-33672-9 (0-307-33672-7)

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.

The Candle Cafe Cookbook by Joy Pierson

2003-07-22T00:30:00-05:00

The Candle Cafe Cookbook More Than 150 Enlightened Recipes from New York's Renowned Vegan Restaurant
Written by Joy Pierson

Trade Paperback, 256 pages | Clarkson Potter | Cooking - Vegetarian; Cooking - Vegetables; Cooking - Rice & Grains | $18.95 | 978-0-609-80981-5 (0-609-80981-4)

It's hard enough to satisfy choosy diners at a hot New York restaurant—imagine having to do it without using meat, fish, dairy, or eggs! The Candle Cafe has been doing just that for years, offering vegan food that has earned the praise of food critics, celebrities, and countless New Yorkers.

The food at the Candle Cafe expands the horizons of vegan cuisine, proving that the healthiest food can also be the most flavorful and satisfying. From delectable appetizers like Quesadillas stuffed with Portobellos and Red Peppers and Tofu Satay with Coconut-Peanut Sauce to classic dips like Hummus and Babaganoush, veggan cooking never tasted this good. Even the soups are special—Spring Vegetable Minestrone Soup is filled with fresh flavor, and Butternut Squash Soup gets a kick from toasted pumpkin seeds. Hearty, satisfying sandwiches and main courses like Barbecued Tempeh-Chipotle Burgers with Grilled Pineapple, Porcini Mushroom Stroganoff, and Indian Eggplant Curry are infused with delicious flavors from around the world. For dessert, treats like Chocolate Mousse Pie and Lemon-Tofu Cheesecake with Blood Orange Glaze are creamy and indulgent.

With helpful tips on cooking beans and grains, a full glossary of ingredients, and plenty of color photographs, The Candle Cafe Cookbook is a treasure trove of vegan recipes that have been drawing crowds and raves for years.

Random House New Releases - Cooking - Rice & Grains

Whole-Grain Mornings by Megan Gordon

Whole-Grain Mornings New Breakfast Recipes to Span the SeasonsWritten by Megan Gordon

Whole-Grain Mornings by Megan Gordon

Whole-Grain Mornings New Breakfast Recipes to Span the SeasonsWritten by Megan Gordon

The Galaxy Global Eatery Hemp Cookbook by Michelle Hood

The Galaxy Global Eatery Hemp Cookbook More Than 200 Recipes Using Hemp Oil, Seeds, Nuts, and FlourWritten by Denis Cicero Contribution by Kris Czartoryski, Suzanne Gruber and Michael Lipp Photographed by Michelle Hood

The Galaxy Global Eatery Hemp Cookbook by Michelle Hood

The Galaxy Global Eatery Hemp Cookbook More Than 200 Recipes Using Hemp Oil, Seeds, Nuts, and FlourWritten by Denis Cicero Contribution by Kris Czartoryski, Suzanne Gruber and Michael Lipp Photographed by Michelle Hood

Supergrains by Chrissy Freer

Supergrains Cook Your Way to Great HealthWritten by Chrissy Freer

Supergrains by Chrissy Freer

Supergrains Cook Your Way to Great HealthWritten by Chrissy Freer

Ancient Grains for Modern Meals by Maria Speck

Ancient Grains for Modern Meals Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & MoreWritten by Maria Speck

Ancient Grains for Modern Meals by Maria Speck

Ancient Grains for Modern Meals Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & MoreWritten by Maria Speck

The River Cottage Bread Handbook by Hugh Fearnley-Whittingstall

The River Cottage Bread Handbook Written by Daniel Stevens Introduction by Hugh Fearnley-Whittingstall

Peter Reinhart's Artisan Breads Every Day by Peter Reinhart

Peter Reinhart's Artisan Breads Every Day Fast and Easy Recipes for World-Class BreadsWritten by Peter Reinhart

Peter Reinhart's Whole Grain Breads by Ron Manville

Peter Reinhart's Whole Grain Breads New Techniques, Extraordinary FlavorWritten by Peter Reinhart Photographed by Ron Manville

Whole Grains Every Day, Every Way by Lorna Sass

Whole Grains Every Day, Every Way Written by Lorna Sass

The Candle Cafe Cookbook by Joy Pierson

The Candle Cafe Cookbook More Than 150 Enlightened Recipes from New York's Renowned Vegan RestaurantWritten by Joy Pierson

Whole-Grain Mornings New Breakfast Recipes to Span the Seasons
Written by Megan Gordon

Whole-Grain Mornings New Breakfast Recipes to Span the Seasons
Written by Megan Gordon

The Galaxy Global Eatery Hemp Cookbook More Than 200 Recipes Using Hemp Oil, Seeds, Nuts, and Flour
Written by Denis Cicero
Contribution by Kris Czartoryski, Suzanne Gruber and Michael Lipp
Photographed by Michelle Hood

The Galaxy Global Eatery Hemp Cookbook More Than 200 Recipes Using Hemp Oil, Seeds, Nuts, and Flour
Written by Denis Cicero
Contribution by Kris Czartoryski, Suzanne Gruber and Michael Lipp
Photographed by Michelle Hood

Supergrains Cook Your Way to Great Health
Written by Chrissy Freer

Supergrains Cook Your Way to Great Health
Written by Chrissy Freer

Ancient Grains for Modern Meals Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More
Written by Maria Speck

Ancient Grains for Modern Meals Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More
Written by Maria Speck

The River Cottage Bread Handbook
Written by Daniel Stevens
Introduction by Hugh Fearnley-Whittingstall

Peter Reinhart's Artisan Breads Every Day Fast and Easy Recipes for World-Class Breads
Written by Peter Reinhart

Peter Reinhart's Whole Grain Breads New Techniques, Extraordinary Flavor
Written by Peter Reinhart
Photographed by Ron Manville

Whole Grains Every Day, Every Way
Written by Lorna Sass

The Candle Cafe Cookbook More Than 150 Enlightened Recipes from New York's Renowned Vegan Restaurant
Written by Joy Pierson