Authors & Events
Mar 03, 2015
| ISBN 9781465438997
Mar 03, 2015
| ISBN 9781465441058
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Mar 03, 2015 | ISBN 9781465438997
Mar 03, 2015 | ISBN 9781465441058
Ancient grains like quinoa, barley, spelt, and wheat berries are called “super foods” for good reason — they’re packed with nutrition, and they’re so versatile that they taste great in a variety of recipes. But what happens when you’re stuck in a grain rut, always preparing grains the same way? Get inspired with Grains as Mains, the modern cook’s answer to how to introduce healthy ingredients and delicious grains to the family table.
Step-by-step illustrations, beautiful photography, and helpful tips show exactly how to make each dish, bringing out the gorgeous texture and outstanding, unique taste of each grain. You’ll find quinoa recipes, faro recipes, and gluten-free recipes. You’ll learn to make polenta and how to cook millet. We’ve gathered the very best easy, healthy recipes that will show you how to incorporate super-food grains into your cooking, and meals have tips for either adding protein or making a grain dish vegetarian. Plus, recipes suggest grain substitutions to make the entire book friendly no matter if you’re cooking for food allergies, celiac disease, gluten-intolerance, or vegetarians. Even adventurous cooks will find flavorful, inspiring recipes they haven’t seen before in Grains as Mains!
Jodi Moreno is a chef and food photographer who runs the food blog What’s Cooking Good Looking. Her work has… More about Jodi Moreno
Sarah W. Caron is the senior features editor for the Bangor Daily News and a freelance writer, editor, and recipe… More about Sarah W. Caron
“[T]his cookbook does a great job of taking ancient grains and making them exciting again.” — Joanne Eats Well With Others
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