Reviews
" Lorna Sass has created a thoughtful and comprehensive guide from amaranth to triticale that manages to be provocative as well as pleasing; we should all think as carefully about whole grains as she has, and we should try to have at least half as much fun doing it. This book is a great place to start." -- Dan Barber, chef-owner, Blue Hill and Blue Hill at Stone Barns " Lorna Sass's new book makes whole grains look absolutely mouthwatering! Putting grains in the company of other good foods, where they should have been all along, gives these recipes such style and panache that they are hard to resist. No longer do grains have to be exiled to some dull place of earnest health. Good for Lorna for giving them the star billing they deserve." -- Deborah Madison, author of "Local Flavors: Cooking and Eating from America's Farmers' Markets" " This is an exciting new book for all of us who love good food and want to cook food that's good for us. Lorna Sass has been our trusted guide to the world of healthful eating for years; now she gives us an indispensable primer, simple techniques, and great recipes for the grains we've always loved and the ones we've always wanted to learn more about. At last I know what to do with kamut- teff, sorghum, and amaranth, too- and so will you." -- Dorie Greenspan, author of "Baking: From My Home to Yours" " This book is a must for anyone trying to make sense of whole-grain recommendations and labels. It should immediately become an essential tool for cooks, timid or adventurous, who want to make delicious meals from basic wheatand rice or the more exotic teff and Job's tears." -- Marion Nestle, professor of nutrition, food studies, and public health, New York University, and author of "What to Eat" " The title says it all: Lorna Sass has created an irresistible and wide-ranging collection of recipes that make both familiar and exotic grains easily accessible for everyday meals. I highly recommend this superb and useful cookbook." -- Paula Wolfert, author of "The Slow Mediterranean Kitchen: Recipes for the Passionate Cook" " A first-class, accessible resource for building truly delicious whole-grain dishes into your daily meals." -- K. Dun Gifford, president, Oldways, and founding member, Whole Grains Council, "Lorna Sass has created a thoughtful and comprehensive guide from amaranth to triticale that manages to be provocative as well as pleasing; we should all think as carefully about whole grains as she has, and we should try to have at least half as much fun doing it. This book is a great place to start." -Dan Barber, chef-owner, Blue Hill and Blue Hill at Stone Barns "Lorna Sass's new book makes whole grains look absolutely mouthwatering! Putting grains in the company of other good foods, where they should have been all along, gives these recipes such style and panache that they are hard to resist. No longer do grains have to be exiled to some dull place of earnest health. Good for Lorna for giving them the star billing they deserve." -Deborah Madison, author ofLocal Flavors:Cooking and Eating from America's Farmers' Markets "This is an exciting new book for all of us who love good food and want to cook food that's good for us. Lorna Sass has been our trusted guide to the world of healthful eating for years; now she gives us an indispensable primer, simple techniques, and great recipes for the grains we've always loved and the ones we've always wanted to learn more about. At last I know what to do with kamutteff, sorghum, and amaranth, tooand so will you." -Dorie Greenspan, author ofBaking: From My Home to Yours "This book is a must for anyone trying to make sense of whole-grain recommendations and labels. It should immediately become an essential tool for cooks, timid or adventurous, who want to make delicious meals from basic wheat and rice or the more exotic teff and Job's tears." -Marion Nestle, professor of nutrition, food studies, and public health, New York University, and author ofWhat to Eat "The title says it all: Lorna Sass has created an irresistible and wide-ranging collection of recipes that make both familiar and exotic grains easily accessible for everyday meals. I highly recommend this superb and useful cookbook." -Paula Wolfert, author ofThe Slow Mediterranean Kitchen: Recipes for the Passionate Cook "A first-class, accessible resource for building truly delicious whole-grain dishes into your daily meals." -K. Dun Gifford, president, Oldways, and founding member, Whole Grains Council, "Lorna Sass has created a thoughtful and comprehensive guide from amaranth to triticale that manages to be provocative as well as pleasing; we should all think as carefully about whole grains as she has, and we should try to have at least half as much fun doing it. This book is a great place to start." --Dan Barber, chef-owner, Blue Hill and Blue Hill at Stone Barns "Lorna Sass's new book makes whole grains look absolutely mouthwatering! Putting grains in the company of other good foods, where they should have been all along, gives these recipes such style and panache that they are hard to resist. No longer do grains have to be exiled to some dull place of earnest health. Good for Lorna for giving them the star billing they deserve." --Deborah Madison, author of "Local Flavors: Cooking and Eating from America's Farmers' Markets" "This is an exciting new book for all of us who love good food and want to cook food that's good for us. Lorna Sass has been our trusted guide to the world of healthful eating for years; now she gives us an indispensable primer, simple techniques, and great recipes for the grains we've always loved and the ones we've always wanted to learn more about. At last I know what to do with kamut-teff, sorghum, and amaranth, too-and so will you." --Dorie Greenspan, author of "Baking: From My Home to Yours" "This book is a must for anyone trying to make sense of whole-grain recommendations and labels. It should immediately become an essential tool for cooks, timid or adventurous, who want to make delicious meals from basic wheat and rice or the more exotic teff and Job's tears." --Marion Nestle, professor of nutrition, food studies, and publichealth, New York University, and author of "What to Eat" "The title says it all: Lorna Sass has created an irresistible and wide-ranging collection of recipes that make both familiar and exotic grains easily accessible for everyday meals. I highly recommend this superb and useful cookbook." --Paula Wolfert, author of "The Slow Mediterranean Kitchen: Recipes for the Passionate Cook" "A first-class, accessible resource for building truly delicious whole-grain dishes into your daily meals." --K. Dun Gifford, president, Oldways, and founding member, Whole Grains Council, "Lorna Sass has created a thoughtful and comprehensive guide from amaranth to triticale that manages to be provocative as well as pleasing; we should all think as carefully about whole grains as she has, and we should try to have at least half as much fun doing it. This book is a great place to start." -Dan Barber, chef-owner, Blue Hill and Blue Hill at Stone Barns "Lorna Sass's new book makes whole grains look absolutely mouthwatering! Putting grains in the company of other good foods, where they should have been all along, gives these recipes such style and panache that they are hard to resist. No longer do grains have to be exiled to some dull place of earnest health. Good for Lorna for giving them the star billing they deserve." -Deborah Madison, author of Local Flavors:Cooking and Eating from America's Farmers' Markets "This is an exciting new book for all of us who love good food and want to cook food that's good for us. Lorna Sass has been our trusted guide to the world of healthful eating for years; now she gives us an indispensable primer, simple techniques, and great recipes for the grains we've always loved and the ones we've always wanted to learn more about. At last I know what to do with kamutteff, sorghum, and amaranth, tooand so will you." -Dorie Greenspan, author of Baking: From My Home to Yours "This book is a must for anyone trying to make sense of whole-grain recommendations and labels. It should immediately become an essential tool for cooks, timid or adventurous, who want to make delicious meals from basic wheat and rice or the more exotic teff and Job's tears." -Marion Nestle, professor of nutrition, food studies, and public health, New York University, and author of What to Eat "The title says it all: Lorna Sass has created an irresistible and wide-ranging collection of recipes that make both familiar and exotic grains easily accessible for everyday meals. I highly recommend this superb and useful cookbook." -Paula Wolfert, author of The Slow Mediterranean Kitchen: Recipes for the Passionate Cook "A first-class, accessible resource for building truly delicious whole-grain dishes into your daily meals." -K. Dun Gifford, president, Oldways, and founding member, Whole Grains Council, "Lorna Sass has created a thoughtful and comprehensive guide from amaranth to triticale that manages to be provocative as well as pleasing; we should all think as carefully about whole grains as she has, and we should try to have at least half as much fun doing it. This book is a great place to start." -Dan Barber, chef-owner, Blue Hill and Blue Hill at Stone Barns "Lorna Sass's new book makes whole grains look absolutely mouthwatering! Putting grains in the company of other good foods, where they should have been all along, gives these recipes such style and panache that they are hard to resist. No longer do grains have to be exiled to some dull place of earnest health. Good for Lorna for giving them the star billing they deserve." -Deborah Madison, author ofLocal Flavors:Cooking and Eating from America's Farmers' Markets "This is an exciting new book for all of us who love good food and want to cook food that's good for us. Lorna Sass has been our trusted guide to the world of healthful eating for years; now she gives us an indispensable primer, simple techniques, and great recipes for the grains we've always loved and the ones we've always wanted to learn more about. At last I know what to do with kamutteff, sorghum, and amaranth, tooand so will you." -Dorie Greenspan, author ofBaking: From My Home to Yours "This book is a must for anyone trying to make sense of whole-grain recommendations and labels. It should immediately become an essential tool for cooks, timid or adventurous, who want to make delicious meals from basic wheat and rice or the more exotic teff and Job's tears." Marion Nestle, professor of nutrition, food studies, and public health, New York University, and author of What to Eat "The title says it all: Lorna Sass has created an irresistible and wide-ranging collection of recipes that make both familiar and exotic grains easily accessible for everyday meals. I highly recommend this superb and useful cookbook." -Paula Wolfert, author ofThe Slow Mediterranean Kitchen: Recipes for the Passionate Cook "A first-class, accessible resource for building truly delicious whole-grain dishes into your daily meals." -K. Dun Gifford, president, Oldways, and founding member, Whole Grains Council
