You are currently browsing the tag archive for the ‘whole grains’ tag.

Just in time for you to get all virtuous and stuff! after weeks of refined-carb bingeing.

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.


Now cooking

order my book!

Enter your email address to follow this blog and receive notifications of new posts by email.


%d bloggers like this: