“Grains As Mains” is a cookbook authored by Jodi Moreno and Sarah W. Caron. It is published by Dorling Kindersley Limited in 2015. This book covers all aspects of using grains as the centerpiece of meals with many helpful color photographs throughout its 256 pages.
Every recipe in “Grains As Mains” features, as might be expected, grain as the main ingredient of the recipe. This book will be an inspiration for those wanting to add more healthy whole grains to their diets. There are many fantastic recipes to replace highly refined grains such as commercial pasta and white bread with ingredients that promote health and are filling.
Many of the grain recipes included in the book have been used for thousands of years and have not yet been hybridized or genetically modified. Quinoa, buckwheat, teff, amaranth, sorghum, millet, barley, kamut, freekeh and farro are all represented. More conventional and modern grains such as spelt, wheat berries, bulgur and corn are also included.
Generic instructions for cooking whole grains, as well as more detailed instructions for specific grains, are prominent. The numerous individual recipes would keep the average cook occupied for a long time. The possibilities that come to mind when reading through the included recipes will keep creative cooks going for a lifetime.
Grains, being seeds, are very nutritious when left in their unprocessed, natural form. They can be one of the foundations of a healthy whole food diet. Those not familiar with cooking with grains will find “Grains As Mains” a most complete introduction to these foods of our ancestors. Folks already using whole grains will use the book as a starting point to greatly expand their repertoire of recipes.
“Grains As Mains” also includes basic nutritional information for each of the grains used in the book’s recipes. Calories, protein, fiber and total carbohydrates per standard serving size are presented at the beginning of the book. The most prominent vitamins and minerals present in each grain are also included.
The book starts with basic recipe preparations such as toasting, boiling, granola, polenta, risotto, burger patties and using grains in smoothies. More complex recipes for muffins and other baked goods, soups, casseroles and more follow through the rest of the book. Recipes using the various grains for breakfast, lunch, dinner and dessert are included. Many of the recipes have adaptations and suggestions for using several different grains.
This is a comprehensive book. Anyone unfamiliar with the use of grains will learn everything needed to cook a wide variety of grain-based meals. Those already using grains in the kitchen will get many new ideas for incorporating grains into a wide range of recipes.