By Bruce Weinstein, Mark Scarbrough
A long-overdue cookbook that takes complete grains from “good for you” aspect dish to classy and pleasant major course.
We all recognize that settling on complete grains over processed elements is healthier for our healthiness, but the likes of millet, quinoa, and barley are nonetheless caught at the culinary sidelines. Bruce Weinstein and Mark Scarbrough convey those unheralded culinary superstars to the heart of the plate, with greater than a hundred recipes exhibiting that their diversity of textures and flavors is larger than the other foodstuff staff, they’re awfully flexible, they’re competitively priced, and so they can anchor a meal.
Readers can be stunned at how simply and creatively entire grains can be utilized because the base for breakfast, dessert, and chic entrees: Baked Barley Grits with Apples and Sausage will some distance outdo the traditional cornmeal; and Millet Burgers with Olives, Sun-dried Tomatoes, and Pecorino won’t depart a person lacking the beef. tips about quick-cooking grains or precooking prior to time make cooking with those hearty staples functional for weeknights, and lots of are acceptable (or could be transformed) for vegetarian and vegan diets.
Grain Mains is a latest manifesto for complete grains, with artistic and tantalizing recipes.