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Lorna J. Sass

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Whole Grains Every Day, Every Way: A Cookbook Kindle Edition

by Lorna Sass (Author) Format: Kindle Edition

4.5 105 ratings

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Thanks to the low-carb movement and the updated USDA food pyramid, we all know we should be eating more whole grains (the “good carbs”). But what exactly are whole grains? And how can we make them not only what we should eat, but what we really want to eat? In Whole Grains Every Day, Every Way, bestselling cookbook author Lorna Sass demystifies whole grains with a thorough grain-by-grain primer followed by more than 150 irresistible recipes.

In this extensive guide to the wide range of fantastic whole grains available–many of which are gluten-free–Sass introduces home cooks to dozens of grains, including amaranth, barley, buckwheat, hominy, popcorn, polenta, Job’s tears, millet, oats, quinoa, brown rice, red rice, black rice, rye, triticale, sorghum, teff, farro, grano, green wheat, kamut, spelt, wheat berries, and wild rice. She shares tips for buying and storing these grains as well as the best and simplest way to cook them.

And then there are the boldly flavored, contemporary recipes that will truly change the way you cook, covering soups, salads, main courses, and side dishes all the way to quick breads, cookies, and desserts, with a groundbreaking section on whole-grain baking outlining tempting, healthy options. Whole Grains Every Day, Every Way will delight carnivores and vegetarians alike with recipes such as Farro Salad with Prosciutto and Asparagus, Masa Harina–Beef Casserole, Posole with Pork and Chipotle, Millet with Gingered Beets and Orange, and Coconut–Black Rice Pudding.
This is the book America has been asking for: the definitive guide that will make it easy and delicious for us to incorporate healthful whole grains into our diets with innovative recipes for every meal of the day.

Editorial Reviews

From Publishers Weekly

In this incredibly thorough, A-to-wheat berries guide to whole grains, Sass (Cooking Under Pressure) begins with a thoughtful and extensive primer on whole grains, including detailed profiles and basic cooking instructions for each. She covers no fewer than 20 kinds of rice (Bhutanese red, black Japonica) and just as many types of wheat before launching into recipes for soups and salads, main courses, side dishes, breakfast foods and desserts. The dishes are surprisingly tempting and varied, and the entries are more sophisticated than one might expect in a whole grain book. Thai Chicken Soup with Chinese Black Rice; Quinoa and Calamari Salad; Corn Polenta with Sausage and Peppers; Popcorn-Crusted Catfish; and Wild Rice Medley with Braised Chicken in Balsamic-Fig Sauce. And the sweets and desserts, like Chocolate Chip-Hazelnut Cookies, Popcorn-Almond-Caramel Balls, and Tarragon-Scented Rustic Nectarine Tart, prove that incorporating whole grains into the diet can be downright decadent. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

“Lorna Sass has created a thoughtful and comprehensive guide from amaranth to triticale that manages to be provocative as well as pleasing; we should all think as carefully about whole grains as she has, and we should try to have at least half as much fun doing it. This book is a great place to start.”
—Dan Barber, chef-owner, Blue Hill and Blue Hill at Stone Barns

“Lorna Sass’s new book makes whole grains look absolutely mouthwatering! Putting grains in the company of other good foods, where they should have been all along, gives these recipes such style and panache that they are hard to resist. No longer do grains have to be exiled to some dull place of earnest health. Good for Lorna for giving them the star billing they deserve.”
—Deborah Madison, author of Local Flavors:Cooking and Eating from America’s Farmers’ Markets

“This is an exciting new book for all of us who love good food and want to cook food that’s good for us. Lorna Sass has been our trusted guide to the world of healthful eating for years; now she gives us an indispensable primer, simple techniques, and great recipes for the grains we’ve always loved and the ones we’ve always wanted to learn more about. At last I know what to do with kamut–teff, sorghum, and amaranth, too–and so will you.”
—Dorie Greenspan, author of Baking: From My Home to Yours

“This book is a must for anyone trying to make sense of whole-grain recommendations and labels. It should immediately become an essential tool for cooks, timid or adventurous, who want to make delicious meals from basic wheat and rice or the more exotic teff and Job’s tears.”
—Marion Nestle, professor of nutrition, food studies, and public health, New York University, and author of What to Eat

“The title says it all: Lorna Sass has created an irresistible and wide-ranging collection of recipes that make both familiar and exotic grains easily accessible for everyday meals. I highly recommend this superb and useful cookbook.”
—Paula Wolfert, author of The Slow Mediterranean Kitchen: Recipes for the Passionate Cook

“A first-class, accessible resource for building truly delicious whole-grain dishes into your daily meals.”
—K. Dun Gifford, president, Oldways, and founding member, Whole Grains Council

About the Author

Lorna Sass is the award-winning author of more than a dozen cookbooks, including the bestselling Cooking Under Pressure. She holds a doctorate in medieval literature from Columbia University and lives in New York City. Visit her at www.LornaSass.com.

Excerpt. © Reprinted by permission. All rights reserved.

Bulgur Pudding with Honey and Dates
I have adapted this earthy, comforting bulgur pudding from Gil Marks’s The World of Jewish Desserts. According to Marks, it is a Sephardic pudding (alternately called prehito, moustrahana, and belila) that is common among the Jews of Turkey, who serve it to celebrate the fall holiday of Sukkot.

This dessert cooks in a flash and can be served warm or chilled. Leftovers make a delicious breakfast.1 cup fine bulgur

Serves 6 to 8

1 cup 2% milk
1/4 to 1/3 cup honey, to taste
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1 cup walnuts, toasted and chopped
1 cup pitted dates, chopped
1/3 cup dried currants or raisins
Ice cream or sweetened whipped cream, for garnish (optional)

Combine the bulgur and 2 cups of water in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium, and cook uncovered, stirring frequently, until the water is absorbed, 3 to 5 minutes.

Stir in the milk, 1/4 cup honey, cinnamon, ginger, and salt. Bring the mixture to a boil. Reduce the heat to medium and continue cooking, uncovered, at a gentle boil, stirring occasionally, until the mixture develops the consistency of porridge, about 5 minutes. Stir in the walnuts, dates, and currants. Sweeten with additional honey, if desired. Serve warm in bowls. Top with a scoop of ice cream, if you wish.

Grain Exchange
For a more coarsely textured pudding, use medium bulgur instead of fine. Instructions and cooking time remain the same.

amaranth, quinoa, and corn chowder
Serves 6
Ingredients indigenous to the New World, such as amaranth, quinoa, and corn, taste good together.
In this soup, the amaranth and quinoa add substance and a subtle flavor that complements the more familiar taste of sweet corn.

Ingredients

   • 3 tablespoons unsalted butter
   • 1 1/2 cups finely chopped leeks (white and light green parts)
   • 1 cup finely diced celery (remove “strings” by peeling celery before dicing)
   • 1/2 cup finely diced red bell pepper
   • 1/4 teaspoon salt; plus more to taste
   • 1/4 cup amaranth
   • 1/2 cup ivory quinoa, thoroughly rinsed
   • 1/4 teaspoon dried thyme
   • 4 cups fresh or thawed frozen corn kernels
   • 1 cup whole milk
   • 2 tablespoons minced fresh flat-leaf parsley

In a large, heavy pot, melt 2 tablespoons of the butter over medium-high heat. Stir in the leeks, celery, red bell pepper, and 1/4 teaspoon salt. Cook, stirring frequently, until the vegetables are soft, about 5 minutes.

Stir in the amaranth and 3 cups of water. Bring to a boil over high heat. Stir in the quinoa and thyme. Return to a boil. Reduce the heat slightly and cook at a gentle boil, partially covered, for 10 minutes.

Meanwhile, in a blender or food processor, puree 3 cups of the corn kernels with 1 cup of water. When the quinoa has cooked for 10 minutes, stir the corn puree and the remaining corn kernels into the soup. Add salt to taste. Reduce the heat and simmer until the quinoa and amaranth are tender, 3 to 5 more minutes. When the quinoa is done, there will be no starchy white dot in the center of each grain, and some of the germs’ “tails” may unfurl and float freely. On close inspection, the amaranth will look like tiny opaque bubbles floating on the surface.

Stir in the milk and remaining tablespoon of butter. Add more salt, if needed. Divide into portions and garnish each with a little parsley.

NOTE: The soup thickens on standing; thin as needed with additional milk, and add salt to taste.

Variations

   • For dots of color, use 2 tablespoons of red quinoa and a scant 1/2 cup ivory quinoa. Add the red quinoa when you add the amaranth.
   • Use half-and-half or heavy cream instead of milk.
   • Use dried tarragon instead of thyme.

Shrimp, Corn, and Quinoa Soup
Instead of water, use 4 cups of fish or clam broth. Use oregano instead of the thyme. Once the quinoa is tender, add 1/2 pound peeled small shrimp. Cook until the shrimp turn pink, about 1 minute. Omit the milk.

Product details

ASIN ‏ : ‎ B00ERTEPIS
Publisher ‏ : ‎ Clarkson Potter (December 11, 2013)
Publication date ‏ : ‎ December 11, 2013
Language ‏ : ‎ English
File size ‏ : ‎ 11258 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Not Enabled
Word Wise ‏ : ‎ Enabled
Sticky notes ‏ : ‎ On Kindle Scribe
Print length ‏ : ‎ 336 pages

Best Sellers Rank: #1,290,704 in Kindle Store (See Top 100 in Kindle Store)
- #288 in Cooking Rice & Grains
- #513 in Low Fat Cooking (Kindle Store)
- #599 in Rice & Grains Cooking

Customer Reviews:
4.5 105 ratings

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Lorna J. Sass

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Lorna Sass is fondly known as "the Queen of Pressure Cooking." She is also a widely published food writer and an award-winning cookbook author. Check out her new blog: www.pressurecookingwithlornasass.wordpress.com

Lorna became interested in pressure cooking during the mid-eighties when most Americans had either never heard of this magical appliance or were afraid of it! Her COOKING UNDER PRESSURE, published in 1989, became a best-seller with over 250,000 copies in print. The 20th-Anniversary revised edition of COOKING UNDER PRESSURE came out on November 3,2009.

Lorna followed COOKING UNDER PRESSURE with 3 other pressure cooker books: GREAT VEGETARIAN COOKING UNDER PRESSURE (VEGAN!), THE PRESSURED COOK, and PRESSURE PERFECT.

During the nineties, Lorna wrote numerous vegan cookbooks, recognizing that a vegan approach to food created a much smaller carbon footprint. This was decades before cookbook authors were writing about the connection between food and sustainability. Her RECIPES FROM AN ECOLOGICAL KITCHEN was published in 1992! Her NEW VEGAN COOKBOOK was nominated for an IACP Award and her latest title in this category is SHORT-CUT VEGAN.

Her fourteenth cookbook, WHOLE GRAINS EVERY DAY, EVERY WAY, published in 2006, was awarded the prestigious James Beard Award in the "healthy focus" category. Her latest cookbook, WHOLE GRAINS FOR BUSY PEOPLE, focuses on quick-cooking recipes for cooks on the go.

Lorna has often found herself ahead of her time. While studying for her PhD in medieval literature at Columbia University, she wrote four historical cookbooks that were published by the Metropolitan Museum of Art--decades before anyone was studying food history!

Lorna's food articles have been published in dozens of prominent newspapers and magazines, including The New York Times, The Washington Post, Gourmet, and Bon Appetit. In addition to her own blogs, she has blogged for The Huffington Post and Green Fork, and wrote a monthly recipe column for localharvest.org.

She is a member of Slow Food, The Author's Guild, and the Women's Culinary Alliance and an alumna of Les Dames des Escoffier, an organization of the top women in the food industry.

Lorna's current passion is to make healthy food available to all, and she is especially eager to help people grow their own food on rooftops and in community gardens in NYC.

For further information, visit www.lornasass.com.

BLOGS: www.pressurecookingwithlornasass.wordpress.com www.lornasassatlarge.wordpress.com

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Eloi

taste and texture

Reviewed in the United States on August 17, 2007

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Finally, a whole-grain cookbook written by a real foodie! The jacket photo illustrates "Brown Rice Salad and Flank Steak With Asian Flavors," so right away you know your're going to get recipes an omnivore can love. Sure, Sass tells you all you need to know about the nutritional aspects of each grain (although "according to Mike Orlando, president of Sunnyland Mills ... the boiling process [of bulgur wheat] allows the nutrients from the outer layers of the wheat kernels to migrate to the inner core" (98) kinda sidesteps the loss from heat and oxidation--Sass's degree is in medieval lit, not chemistry), but her focus is on taste and especially texture. She emphasizes the textural contrast in "Any-Grain Scrambled Eggs With Salami" (172) and many other recipes. Sure, she has some minor procedural lapses--the grains should be added to the aforementioned recipe only after the eggs have set, but this cookbook is the best and maybe the only comprehensive whole grain guide out there.

Sass offers the basic preparation method for all grains, demystifying categories like "kamut" and "farro," and over a hundred specific recipes from soup/salad through main courses through dessert. Not one that I've tried is a dud and she offers alternate grains for just about every recipe. She even offers intelligent wine choices--again, referring the aforementioned recipe,"try a medium bodied, fruity chardonnay without oak" was a good starting point.

There are typos (for example, in "Anise pignoli cookies" (278) the text reads "form balls 1/2 inch in diameter." That's a mighty tiny cookie, so I tried 1 1/2 inches and it worked great. But such lapses are few. And these cookies taste great (though I live in the Great Basin and prefer the pine nuts from the local hillsides--much fresher and thus tastier than the Italian and Chinese varieties Sass considers). I also tried a friend's batch of "Whole-wheat almond biscotti"(288) and they were superb. Bakery biscotti look good but seldom have more than a faint anise/mothball flavor. Sass's version is the most almond-y cookie yet, and cutting Sass's sugar measure by 1/3--this was the only change my friend said she made--yielded biscotti that went very well with Moscato d'Asti (yeah, Sass eschews wine recommendations for dessert items though she lives in NYC and probably knows people who enjoy this combo at brunch).

I revised my earlier review to include some criticism because I didn't want it to come across as the ranting of a gushmeister. But I'm not damning with faint praise, either--Sass's cookbook is engaging. There's none of the greener-than-thou smugness that informs so many other whole-grain cookbooks. She includes a list of suppliers for some of the harder-to-find varieties (like hull-less "NuBarley"), but she isn't an organic purist and tells you out front if your local super is likely to have the grain in question. Content, format, layout--this is a model of what a cookbook should be.

47 people found this helpful

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Joanne

Variety and more

Reviewed in the United States on July 20, 2010

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This book is great. It covers countless grains, most of which I have handy, and those that I don't are shown at end of recipe as perhaps a substitute for that particular recipe. It helps one think out of the box which I appreciate. I can find no major fault with this book. Perhaps some would want a pic with every recipe along w/nutritional breakdowns; there are some pics and common sense says that using whole grains is going to be nutritionally more sound and less caloric b/c of the fiber that lesser grains don't have. The book is broken down by category--dinner, breakfast/brunch, side dishes, desserts, soups and salads--salads being especially good now, at this very hot time of the year. These are dishes that are easily served and eaten at room temp and good for bringing to a friend's house without it suffering in transit in taste or appearance. Many dishes need to be served directly from oven to table, not these. I made a farro salad tonight and changed up the herbs/veggies by adding what was in my garden. It had an Italian flare so I added some cut-up sun-dried tomatoes from the fridge too. I bought some hulled barley online, more fiber than pearled, and used that in one of the stir fry recipes. I swapped out chicken for shrimp. The flavor base in the 'sauce' was tasty w/just the right kick, and the addition of barley into the stir fry, rather than using a bed of rice, allowed the sauce to thicken w/o need of a cornstarch slurry. I appreciated that timesaver too. The author is also an expert on pressure cooking, so there is a section in here on how long to cook what grains...I find it a helpful reference for cooking raw, packaged beans and other grains in my digital pressure cooker. All in all, I have tagged many pages and look forward to trying more recipes. What's more--because these recipes are so simple and uncomplicated, they are pleasureable to make.

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Baker Jon

Very Informative, mostly meat based recipes

Reviewed in Canada on February 12, 2014

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Like all Lorna Sass books, it is very informative. She goes the extra mile in educating us about pressure cooking. I did return it, as it was mainly a meat based book when I was hoping for vegan.

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