101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day
Rodale Books, Hardcover, 9781609613068, 232pp.
Publication Date: August 21, 2012
A long-overdue cookbook that takes whole grains from "good for you" side dish to sophisticated and satisfying main course.
We all know that choosing whole grains over processed ingredients is better for our health, yet the likes of millet, quinoa, and barley are still stuck on the culinary sidelines. Bruce Weinstein and Mark Scarbrough bring these unheralded culinary superstars to the center of the plate, with more than 100 recipes showing that their range of textures and flavors is greater than any other food group, they're incredibly versatile, they're economical, and they can anchor a meal.
Readers will be surprised at how easily and creatively whole grains can be used as the base for breakfast, dessert, and elegant entrees: Baked Barley Grits with Apples and Sausage will far outdo the standard cornmeal; and Millet Burgers with Olives, Sun-dried Tomatoes, and Pecorino won't leave anyone missing the meat. Tips on quick-cooking grains or precooking ahead of time make cooking with these hearty staples practical for weeknights, and many are appropriate (or can be modified) for vegetarian and vegan diets.
"Grain Mains "is a modern manifesto for whole grains, with inventive and tantalizing recipes.
Bruce Weinstein and Mark Scarbrough are the award-winning authors of nineteen cookbooks. They are contributing editors to Eating Well and columnists for weightwatchers.com, and they contribute regularly to Cooking Light, Fine Cooking, the Washington Post, and other publications. When they're not teaching cooking on Holland America cruise ships, they live in rural Litchfield County, Connecticut, with a fairly sane collie named Dreydl.
"Grain Mains is a recipe for a new way of eating—one that looks beyond seven-ounce steaks and boneless, skinless chicken breasts. Whether they're transforming the familiar (Ham and Corn Pudding, Oat and Amaranth Pancakes ) or demystifying the exotic (Lamb and Tritcale Tagine, Roasted Ratatouille with Job¹s Tears), Bruce Weinstein and Mark Scarbrough showcase the diversity and—more importantly—deliciousness of whole grains." -- Dan Barber, author and chef at Blue Hill at Stone Barns
"I see a lot of cookbooks...But very few do what this one did, which was to make me rethink the way I shop and cook." -- WeightWatchers.com"A catalog of whole-grain main dish inspiration -- and not just with the recipes...We love this cookbook." -- LAWeekly.com "Bruce Weinstein and Mark Scarbrough transform cherished favorites into healthy whole-grain alternatives." -- The Daily Meal
"When Grain Mains arrived on my desk, I couldn't wait to open it....The recipes make you want to get into the kitchen and cook..You'll see that healthy eating was never so delicious." -- Diane Worthington, Seriously Simple, Tribune-syndicated columnist
"Learn to make whole grains the star of supper--or any meal--with Grain Mains by Bruce Weinstein and Mark Scarbrough." -- Better Home and Gardens
"Their writing is both informative, personal, and inflected with humor--all of which should make the topic more enjoyable to read about, and hopefully eat." -- Epicurious.com