Gourmet Grains: Maindishes Made of Nature

by Candia Lea Cole

How to turn both ancient and new grains such as millet, quinoa, spelt, basmati rice, and others into imaginative, elegant gourmet dining pleasures. from the author of Not Milk . . . Nut Milks! and... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0880071877
• ISBN13: 9780880071871
• Release Date: January 1991
• Publisher: Woodbridge Press Publishing Company
• Length: 239 Pages
• Weight: 0.82 lbs.
• Dimensions: 0.7" x 6.0" x 9.0"

Customer Reviews

My Favorite Cookbook

This is my favorite cookbook. All the recipes in this book are based on this principle: Cook some grains, chop some vegetables, cook the vegetables and combine with the grains. Most of the dishes are hot, but there are a few cold "salad" dishes. This is my favorite because when I use this book I know I am getting an extremely healthy meal, and I don't have to worry about using many different recipes to come up with a meal. The grains in this book include brown rice, millet, quinoa, wehani rice, and others. Quinoa is excellent and cooks really fast. Millet is good to, but can be hard to deal with, so if you start with that, you might get discouraged. The hardest part of this book is that many of the recipes call for ghee, which is Indian clarified butter. You can make it yourself, or buy it in the store, or maybe just add extra oil. The recipes also vary widely in complexity. Some have very few ingredients, and some have many ingredients and separate sauces. Now that I've used the book for a long time it is easy to pick a simple or a complex recipe depending on my energy. If you are just starting out, try to pick a simple one and try not to get discouraged. The complex dishes are worth it!