5 replies to this topic

[ElsieD]

I'm becoming more and more interested in cooking with grains. Right now I use chia, millet, buckwheat and quinoa but am interested in trying others. Does anyone know of a comprehensive book that goes into detail about the different grains available and also has some recipes to give me some idea as to how to cook them? Thank you.

[andiesenji]

One of my favorites, my "go-to" grains cookbook is The Versatile Grain and the Elegant Bean: A Celebration of the World's Most Healthful Foods by Sheryl and Mel London.
My copy is dog-eared, spotted and splotched with various food stains and there are Post-It stickers on all three sides of the book with little notes.

You can find it at ABE books at a very reasonable price.

I also have The New Whole Grain Cookbook and Splendid Grain, which I thought was out of print but is now apparently available in paperback.

I got the New Whole Grain one when it was first published because I had become interested in Farro and the few recipes I could find were not all that interesting.

The Splendid Grain has been indexed on Eat Your Books so you can see the list of recipes it contains.

On Amazon you can look inside the New Whole Grain book.
Via this site you can get it for less at Amazon

I also have Bob's Red Mill cookbook whole & healthy grains on my Kindle. I haven't had it for long and have only prepared one recipe for a Quinoa/orange/pecan dish. At least that is all I recall offhand.

Edited by andiesenji, 21 January 2011 - 01:00 PM.

[weinoo]

Bert Greene's The Grains Cookbook, is, in my opinion, a classic.

He was a real dandy...and his books were all well researched and well written.

[ElsieD]

Thank you for responding. I will check them out.

[Wholemeal Crank]

Green on grains by Bert Greene taught me a lot about cooking different grains, and I always make my quinoa by his technique. It got pushed off the shelf because his recipes, though always delicious, tended to be very rich and heavy, and once I had a good handle on what I was doing with the different grains, I preferred to use them in lighter recipes. It remains an excellent introduction, however, if you want to know what to do with the quinoa or teff you've just brought home.

I still keep the Versatile grain and the elegant bean on my shelf. It's outlasted a couple of others that wore out their welcomes.

[lmarshal1]

I just ordered a used copy of The Versatile Grain and the Elegant Bean from Amazon for a bit less than $5. I'm looking forward to using it. Thanks for the recommendations.