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I can’t think of many cookbooks more necessary right now than whole-grains cookbooks. When someone hands you a package of spelt berries, even if you know what to do with them it’s just hard to get inspired (hey! I would really like to see that on Iron Chef! I mean, if I had TV I would). You can’t even deep-fry them or coat them in chocolate. It is, however, possible to apply bacon.
The authors use this maneuver and lots more (like the liberal use of a variety of vinegars) to make whole grains palatable and yes, in some cases, memorable.
Click here to read today’s review of Grain Mains in the Boston Globe.