PDF Download Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day, by Bruce Weinstein Mark Scarbrough
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Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day, by Bruce Weinstein Mark Scarbrough
PDF Download Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day, by Bruce Weinstein Mark Scarbrough
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Review
“Grain Mains is a recipe for a new way of eating--one that looks beyond seven-ounce steaks and boneless, skinless chicken breasts. Whether they're transforming the familiar (Ham and Corn Pudding, Oat and Amaranth Pancakes ) or demystifying the exotic (Lamb and Tritcale Tagine, Roasted Ratatouille with Job1s Tears), Bruce Weinstein and Mark Scarbrough showcase the diversity and--more importantly--deliciousness of whole grains.” —Dan Barber, author and chef at Blue Hill at Stone Barns“I see a lot of cookbooks...But very few do what this one did, which was to make me rethink the way I shop and cook.” —WeightWatchers.com“A catalog of whole-grain main dish inspiration -- and not just with the recipes...We love this cookbook.” —LAWeekly.com“Bruce Weinstein and Mark Scarbrough transform cherished favorites into healthy whole-grain alternatives.” —The Daily Meal“When Grain Mains arrived on my desk, I couldn't wait to open it....The recipes make you want to get into the kitchen and cook..You'll see that healthy eating was never so delicious.” —Diane Worthington, Seriously Simple, Tribune-syndicated columnist“Learn to make whole grains the star of supper--or any meal--with Grain Mains by Bruce Weinstein and Mark Scarbrough.” —Better Home and Gardens“Their writing is both informative, personal, and inflected with humor--all of which should make the topic more enjoyable to read about, and hopefully eat.” —Epicurious.com
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About the Author
BRUCE WEINSTEIN and MARK SCARBROUGH are the creators of the bestselling Ultimate Cookbook series and have most recently published Goat: Meat, Milk, Cheese (2011). They were nominated for a James Beard award in 2011. They live in Colebrook, CT.
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Product details
Hardcover: 240 pages
Publisher: Rodale Books (August 21, 2012)
Language: English
ISBN-10: 9781609613068
ISBN-13: 978-1609613068
ASIN: 1609613066
Product Dimensions:
7.5 x 0.7 x 9.1 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
3.9 out of 5 stars
26 customer reviews
Amazon Best Sellers Rank:
#592,032 in Books (See Top 100 in Books)
I needed to add more grains to my diet and wanted some recipes that tasted good enough that I would actually eat them. Fortunately, the recipes in this book have helped me achieve that. An added benefit is that the recipes are incredibly filling so you don't want to eat other things (read: stuff with sugar or fat).I should start off by saying that I already liked some grains (barley, wheatberry and farro are favorites) before purchasing the book. This book is a great intro to cooking with grains if it isn't something you're all that familiar with (I wasn't). There is an introductory chapter that gives you the lay of the land about grains, describes each grain and how to cook with it, which whole grains are gluten free and which aren't and just generally makes you comfortable with the concept of grains. There are a ton of vegan options in the book as well.I've made three recipes from the book - Barley & Pecan Burgers, Spicy Brown Rice Salad w/ Chicken and Peanuts and Farro w/ Nectarines, Basil and Toasted Pine Nuts. All three turned out great and tasted great the first time I made them. The Barley & Pecan Burgers were fantastic and I would happily substitute those for real hamburgers any day of the week (and I really like hamburgers). They were just that good. The book is broken up into breakfast dishes, salads, soups and stews, burgers, casseroles and dinner party worthy recipes.Pros:Availability of ingredients. There are recipes for every type of grain imaginable. I have found many of them in the grain & cereal aisle of my local chain supermarket. You don't necessarily need to go to a Whole Foods or other type of specialty food store to get the ingredients. If you do, that's great but I found wheatberries, farro, quinoa, barley, millet, oats and about a thousand different types of rice just at Pick N Save (the local grocery store). I did want to try Kamut which I couldn't find but just ended up getting that on Amazon. The other ingredients are fruits, nuts and vegetables that you can generally find in your local market. If you can't (nectarines weren't in season at my store), you can easily substitute. I used apricots and the recipe was still fantastic.Ease of recipes. You don't need to be an experienced chef for the recipes. They are very straight-forward and easy to read. No particularly exotic techniques or hardware needed. If you can put the pan on the stove with some water in it, you're pretty much good to go. A food processor would probably be handy too.Tester's Notes. Each recipe comes with "Tester's Notes" that the authors specifically wrote for that recipe. They are little tips and info about the ingredients that can come in handy and are just fun to read. Quite a few give you some tips on how to "cheat" a little such as for the recipe for brown rice that I referred to above. One of the tips was to pick up the brown rice at a Chinese restaurant instead of making it yourself so it wouldn't take as long. There are also "Chef It Up" tips for each recipe that show you how to change it up a little to make the recipe really dinner-party worthy.Potential Warnings:Pre-Soaking. This isn't really a con but if you're looking forward to making a recipe one evening and you didn't pre-soak the grains like the recipe called for, it just won't turn out correctly. In the intro chapter, the authors tell you what grains don't have to be pre-soaked so you can just pick those grains to cook.Cooking time. Again, this really isn't the book's fault. Many recipes call for simmering the grains in water on the cook top for around an hour to get them to the right consistency. I do this while I'm doing other household chores but you should be aware that cooking time can be long so you need to time-manage a bit. Again, there are grains that don't have to be cooked that long and the authors tell you what those are.Pictures. Not every single recipe has a picture. Some do, but not all. If you're the type of cook that likes to see what the finished product is supposed to look like beforehand, that could be an issue. However, all of the recipes I've read are self-evident as to what the finished recipe should look like.Quantity. If you're cooking for one like me, you'll discover that the recipes make more than enough for a dinner of four people. As a result, I'll be halving the recipes going forward. That is still enough for 2-3 meals just for me.One of the indicators as to whether I'm going to keep a book or not is that when I first get it, I sit down and go through the recipes page by page and put post-its on recipes I know I would actually make and eat. Some cookbooks I've ordered only end up with one or two post-its. Those get returned. This one ended up with around 70 post its. It's a keeper!
This is a great cookbook. They include lots of grain recipes that don't try to disguise the grains as meat or something else, it presents them as what they are. I've made 3-4 different recipes and all have turned out well. Even my "man's man" fiance who is a big time meat lover has really enjoyed these recipes. Also includes a nice introduction with some basic information about a variety of grains.
I can't say enough good things about this cook book. I have tried a number of these recipes and loved each one so far. To date, I have made the ones that are quick and easy, like the black bean quinoa burgers that I made for a crowd on a week night. In fact I've made that one a couple of times now. I have a running list of recipes I am going to try, but one of the best things about the book is that it has kindled new ideas and stretched me to to do more things with grains than the normal sides and salads that I've done in the past.
I've tried a lot of whole grain recipes from other sources, and none begin to approach the dishes I've tried in this book (the red rice casserole, the quinoa burger, the millet burger, the spelt berry and tomato salad, and the wild rice biryani). The book compares favorably to other books that do not even attempt to be health conscious. Highly recommend.
Great book that gives some back ground and the proper way to cook all kinds of grains. The recipes are very nice as well. I am taking my time reading this because of the detail that they give. Wonderful book. This one is a keeper. Going to get some of these to give as Xmas gifts too.
This cookbook is full of great recipes that use whole grains. It also introduced me to different grains that I hadn't cooked with before and how to cook them. I have enjoyed exploring these varied grains through this cookbook and beyond.
I have decided to read this one cover to cover and incorporate more whole grains in our diet this year. The only thing so far that is a bit disappointing is that I'm having a hard time finding some of them----barley flakes, soybean flakes, wheat flakes, etc. Living in Wisconsin, we are a bit 'challenged' with nutritious finds at the grocery store but I didn't think it would be this difficult! That being said, I am NOT giving up, even if I have to order some online!Kathi Wright, Green Bay, WI.
Really enjoy the millet burgers! The addition of sundried tomatoes is great!Have only made 3 recipes so far, but they have all been delicious!
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