Download Grain Mains: 101 Surprising and Satisfying Whole Grain by Bruce Weinstein, Mark Scarbrough PDF

By Bruce Weinstein, Mark Scarbrough

A long-overdue cookbook that takes entire grains from “good for you” facet dish to stylish and gratifying major course.

We all recognize that picking out complete grains over processed constituents is healthier for our overall healthiness, but the likes of millet, quinoa, and barley are nonetheless caught at the culinary sidelines. Bruce Weinstein and Mark Scarbrough deliver those unheralded culinary superstars to the guts of the plate, with greater than a hundred recipes exhibiting that their diversity of textures and flavors is bigger than the other nutrients team, they’re exceptionally flexible, they’re least expensive, they usually can anchor a meal.

Readers should be shocked at how simply and creatively complete grains can be utilized because the base for breakfast, dessert, and stylish entrees: Baked Barley Grits with Apples and Sausage will a long way outdo the traditional cornmeal; and Millet Burgers with Olives, Sun-dried Tomatoes, and Pecorino won’t depart a person lacking the beef. tips about quick-cooking grains or precooking prior to time make cooking with those hearty staples useful for weeknights, and plenty of are applicable (or will be converted) for vegetarian and vegan diets.

Grain Mains is a contemporary manifesto for complete grains, with creative and tantalizing recipes.

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Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day

A long-overdue cookbook that takes entire grains from “good for you” part dish to classy and pleasant major course.

We all comprehend that picking entire grains over processed components is healthier for our overall healthiness, but the likes of millet, quinoa, and barley are nonetheless caught at the culinary sidelines. Bruce Weinstein and Mark Scarbrough convey those unheralded culinary superstars to the guts of the plate, with greater than a hundred recipes exhibiting that their variety of textures and flavors is larger than the other nutrients team, they’re exceptionally flexible, they’re reasonable, they usually can anchor a meal.

Readers should be shocked at how simply and creatively complete grains can be utilized because the base for breakfast, dessert, and stylish entrees: Baked Barley Grits with Apples and Sausage will a long way outdo the normal cornmeal; and Millet Burgers with Olives, Sun-dried Tomatoes, and Pecorino won’t depart a person lacking the beef. pointers on quick-cooking grains or precooking sooner than time make cooking with those hearty staples functional for weeknights, and plenty of are applicable (or will be converted) for vegetarian and vegan diets.

Grain Mains is a latest manifesto for complete grains, with creative and tantalizing recipes.

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Extra resources for Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day

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Butternut squash and pumpkin are the two main winter squashes we use in this book. Fresh or canned will work just fine. potatoes tapioca flour We use waxy potato varieties, including red skin and Yukon gold. When buying, look for thin, smooth skin, not papery and rough. Tapioca flour, sometimes labeled tapioca starch, is the starch found in the root vegetable cassava, also known as manioc or yuca, but not yucca. Tapioca flour is naturally gluten-free and versatile, giving crunch to crackers and crusts and providing a beautifully tender crumb in muffins and cakes.

Parchment paper or silicone pat plastic cutting boards Though not technically equipment, maybe more of a sorta-kinda-halfway tool, buying parchment paper or investing in a silicone pat is absolutely necessary for creating beautifully browned and easy-to-remove baked goods. Thin, flexible boards are great for cutting and butchering meat, while thicker boards are ideal for fruit and veggie prep. One of the main reasons we love the plastic boards so much is the added bonus of being able to stick them in the dishwasher.

Maple syrup We prefer and pretty much exclusively use Grade B maple syrup—it’s cheaper and more flavorful than the Grade A variety. 100 percent fruit jam This is just jam or jelly that’s been sweetened with fruit, usually apple juice concentrate, instead of refined cane sugar. You can find this type of jam in various flavors, at conventional and natural/whole food grocery stores. 35 tools & equipment No kiwi slicers or banana peelers here. These are the essentials. If one of these things broke or met a tumultuous ending, we’d immediately go out and replace them, they’re that essential.

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