Liana Krissoff took the homesteading/DIY community by storm when she published the bestselling Canning for a New Generation in 2010. In her eagerly awaited new book Whole Grains for a New Generation, Krissoff presents delicious whole grain recipes for modern everyday cooks and kitchens. With supermarket-friendly ingredients, simple directions, and a warm, accessible voice, she shows us how easy, delicious, and exciting whole grain cooking can be, from breakfast to dessert, and all the meals and snacks in between.
The book begins with a hearty introduction and background on the history, flavor profiles, and cooking tips for each grain. You’ll learn that barley was first cultivated ten thousand years ago and that you can pop sorghum like popcorn! Krissoff profiles: Amaranth, Barley, Buckwheat, Corn, Millet, Oats, Quinoa, Rice, Rye, Sorghum, Teff, Triticale, Wheat (encompassing Kamut, Freekeh, Bulgur, etc), and Wild Rice. With this foundation, you’ll be ready to make and enjoy Buckwheat Crepes Filled with Buttered Fruit and Sweet Ricotta (pg 58), Red Quinoa and Carrot Salad with Yellow Pepper, Grapefruit and Crisped Dulse (pg 104), Sweet-Spiced Roast Chicken with Barley and Apricots (pg 124) or a Cardamom Apple Crisp (pg 220).
Authors: By Liana Krissoff
Imprint: Stewart, Tabori & Chang