Tom's Cookbook Library: Getting reacquainted with whole grains
There’s much more to whole grains than brown rice and oats. In her new book, “Whole Grains for a New Generation” (Stewart, Tabori & Chang), Liana Krissoff devotes coverage not only oats and rice but also to amaranth, barley, buckwheat, corn, millet, quinoa, rye, sorghum, teff and wheat.
Krissoff, who also authored “Canning for a New Generation” and “Secrets of Slow Cooking,” provides an introduction to these grains – their history and flavor profiles.
The Nebraska-based writer and editor includes accessible recipes, including Mom’s Quinoa Meat Pie with Olive Oil Crust and Sweet-Spiced Roast Chicken with Barley and Apricots.
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