Whole Grains by Lorna Sass is the ideal cookbook for those cooks who love good food but also want to eat food that is good for them. It presents all the information and accompanying recipes for dozens of the whole grains that are the healthiest. This book will allow you to seamlessly incorporate more whole grains in your diet with minimal fuss and without skimping on flavor.
Sass gives us a brief intro into what whole grains are and why we should be eating them. Now we are ready to cook with grains. For almost 100 pages Sass provides us with Grain profiles for the most common and best grains to cook with. This includes how to buy them, how to cook them, cook’s notes and compatible foods and flavors. This section alone is well worth the retail price of the book. But there is more.
The recipes in Whole Grain are divided into 5 section; stand-alone soups and salads; main courses; on the side; breakfast and brunch and desserts and baked goods. There is a nice balance of meat and meat-free dishes in the lot, needn’t become a vegetarian to eat healthy with grains.
Wild Rice with Gingered Squash, Kamut with Saffron-scented Mushrooms and Leeks, Wheat and Oat Scones with Cranberries, Barley and Sesame Chicken Stir-fry and Spelt Gingersnaps are a few of the dishes that have sold me on cooking with whole grains and introduced a new repretoire in my kitchen. While there are not photos for every dish in the book there is an insert that includes an overhead shot of all the grains for easy reference. This is a fantastic book and one we highly recommend.
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If you love Fine Cooking Magazine, and we do, then you will love this compilation. These are 200 of the best recipes of 2007’s issues. And this book is all about recipes. There is just the right amount of instruction to aid in the basic techniques, other than that each page features beautiful photographs of the finished dishes and clear, concise recipe directions. Read the full review »
With their previous cookbooks Vegan with a Vegeance and Vegan Cupcakes Take Over the World, Authors Moskowitz and Romero won a loyal following among vegan devotes and critics alike for their unbridled enthusiasm, chatty asides and delicious recipes. Thankfully they were sufficiently energized to create this follow up. Veganomicon is a ‘big, bold vegan cookbook that doesn’t hold back any punches’. Read the full review »
Chef Suvir Saran is a busy man. Between dishing out regional Indian dishes at his award-winning Manhattan restaurant Diva, opening a new chain of restaurants, contributing to Food Arts magazine and teaching New York Times featured Indian cooking classes he still manages to prepare heart-warming, flavorful meals for his lucky family and friends. And, he still finds time to put together a few of his favorite recipes for a new cookbook, American Masala. Read the full review »
Terrine is an ideal follow up to Stephane Reynaud wonderful Pork & Sons. With the same unassuming and authentic style he introduces us his favorite recipes for these rustic, traditional dishes. Unencumbered by unnecessary descriptions and sidebars, the book uses a simple layout of a recipe per page with an accompanying photograph. Renaud, a celebrated French chef who comes from a family of butchers has once again chosen dishes that let their ingredients and subtle, rustic presentation shine. Read the full review »
With Laura Werlin Cheese Essentials the veteran author (New American Cheese; All American Cheese and Wine Book and Great Grilled Cheese) has written an approachable and comprehensive yet easy-to-follow guide to buying, understanding, cooking, and entertaining with cheese. She easily achieves her goal of making us ‘cheese wise’ and gives us the basic knowledge to eliminate any anxiety at the cheese counter. Read the full review »
Michael Pollan begins his book with a seemingly simple question, “What should we have for dinner?”. We soon discover the path towards an answer to be more indirect and complex than would first appear. Pollan delves into the simple premise of ‘you are what you eat’, and unearths some illuminating and at times chilling truths. Read the full review »
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