Published by Alfred A. Knopf Inc.
Hardcover $25.95 |
Raymond Sokolov will be well known by people who like to read about food from a historical perspective . But this is not to say that Mr. Sokolov is as dry as some of the grains he explores in this book.
In this witty, informative, and enormously persuasive cookbook, Raymond Sokolov focuses on grain-based dishes, low in fat, low in cholesterol, and high in fiber-just what people are looking for today.
In each chapter of With the Grain, Sokolov, offers the reader a short synopsis on the origins of the particular grain and then introduces recipes that showcase the attributes of each. The recipes range from starters to dessert. Barley Risotto with Ruby Chard and Mushrooms, Corn Stuffed Chiles Poblanos, Spanish Rice Pudding with Meringue, Bay Scallops with Eggplant in the manner of Yildiz Bey. The chapter on "minor grains" encompasses grains as diverse as tef, millet, amaranth, quinoa, buckwheat, rye, and wild rice.
Altogether, a handy volume for incorporating delicious new grain recipes into your life...........and being healthier for it! |
