With the Grain Cookbook

With the Grain cookbook offers 200 memorable recipes that use wheat, corn, rice, oats, barley, and other grains. This Raymond Sokolov cookbook touts that it will change the way you think about what you eat. Sokolov is a former New York Times food editor. 


Format: Hardcover with dust jacket, 268 pages. 

Copyright: 1996 

Publisher: Knopf 

Author: Raymond Sokolov 

ISBN: 9780679425618

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Description: In this witty, informative, and enormously persuasive cookbook, Raymond Sokolov focuses on grain-based dishes, low in fat, low in cholesterol, and high in fiber -- just what people are looking for today. 

As he did in his enchanting, now classic The Saucier's Apprentice, Sokolov takes delight in digging up archaic recipes, trying them out, dressing them up to suit his own discriminating palate, and then sharing them with us. He also experiments with irresistible concoctions of his own. The result is more than 200 delicious recipes using the five major grains as starters, the center of a meal, important accompaniments, or desserts: 

  • Barley -- with recipes from Scotch broth and bannocks to a contemporary barley risotto 
  • Corn -- from grits and polenta to corn-stuffed chiles poblanos 
  • Oats -- from oatmeal kibbeh to oatmeal kugel 
  • Rice -- from jambalaya and paella to gateau de riz au chocolat and rice pudding 
  • Wheat -- from couscous and tabbouleh to sourdough bread and pasta 

Then there are the seven minor grains that Sokolov makes splendid use of: amaranth of the Aztecs and Incas (reincarnated in stuffed grape leaves, for example); buckwheat (in soba noodles with pork and oysters and in kasha varnishkes); millet (the center of a lovely dish with lemongrass and shrimp); quinoa (in Bolivian vegetable stew); rye (in focaccia and cookies); tef (in Ethiopian injera); and native wild rice (as stuffing for cabbage leaves or in savory pancakes). 

With his voracious appetite for food history and lore, Sokolov entertains us throughout with fascinating bits about the origins and the cultivation of different grains. And he points out that what is nutritionally sound today is simply a return to meals that were the historical norm when meat was scarce and grain in ample supply. 


Condition: Good condition. 

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