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- Publié sur Amazon.com
I have been learning a lot about grains lately, apart from the usual rice, cornmeal, and wheat. And came to the conclusion, even before reading 'Wheat Belly' that most of us would be healthier if we ate less gluten. So I was very curious to see what Whole Grains for a New Generation would have in it. Many of the gluten-free books have recipes that end up rather tasteless, or tasty but still horribly unhealthy. When you buy a book sight unseen you never know if the author has dreamed up totally bizarre taste combinations in the name of having something new. It is with a huge sigh of relief and gratitude that I can happily say that these recipes look totally amazing. They show that a lot of thought and creativity went into finding recipes that would be varied, as well as delicious. I love Huevos Rancheros with a passion, and will have to try this version in the morning, because much as it pains me to say it, she might just have a better version than most of the ones I have tried, and I live smack in the middle of Tex-Mex land! I have made all of the components enough that I know this is going to be really great.
First of all, the author takes us through buying and storing grains. She teaches us what all of the various grains are, and tells us a basic way of preparing each of them, including what size pot you will need. Krissoff gives us tips on substituting the grains, so if a recipe calls for a grain with gluten for example, and you want to omit gluten, you can substitute another grain with confidence. For example, instead of wheat berries you might substitute oat groats. There are beautiful pictures of most of the recipes as well. I attended a Natural Foods cooking school in order to get this amount of information. Actually, the book might have more, since there are over 150 recipes featuring whole grains.
The recipes are arranged as follows, with each section having titles in a different color, so for example, you can find salads easily by looking for the green color fonts. The recipes also label, under the titles, the recipes that are vegetarian, vegan, and gluten-free. This is very helpful, since it can be difficult for a beginner to remember for example, that spelt contains gluten.
The Grains (eg. Amaranth, Barley, Buckwheat, Corn, Millet, Oats, Quinoa, Rice, Rye, Sorghum, Teff, Triticale, Wheat, Wild Rice)
Breakfast and Brunch (eg. Walnut Waffles, Popped Amaranth and Toasted Wheat Berry Fool)
Appetizers and Small Bites (Shredded Pork with Smoky Fruit Sauce on Mini Corn Cakes, Sweet Potato and Millet Cakes with Poblano Cream)
Salads (Green Lentil, Wehani Rice, and Artichoke Heart Salad)
Main Dishes (Smoky Amaranth Corn Chowder)
Side Dishes (Old-Fashioned Cornbread Stuffing)
Sweets, Snacks, and Baked Goods (Rye and Parmesan Supper Muffins)
Homemade Condiments to have on hand (Caramelized Onions with Thyme and Balsamic Vinegar)
The only a couple of things I can spot that I can complain about at all. First of all, we always use buttermilk in our (Southern) cornbread, not milk. Secondly, I wish there had been much more about the author. She seems like, from this excellent book, someone quite interesting.