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Synopsis
Gathers recipes for appetizers, breads, pancakes, cookies, main dishes, salads, soups, and desserts featuring wheat, corn, oats, rice, barley, millet, rye, amaranth, buckwheat, and quinoa
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From Publishers Weekly
Drachman, a former food editor for Country Inns/Bed & Breakfast, and Wynne, a freelance journalist, present an appealing and wide-ranging collection of more than 120 healthful recipes that encourage a sensible approach to eating, based on nutrient-rich, low-fat grains. Each recipe is annotated with data on calories, fat (total and saturated), fiber, sodium, protein and carbohydrates, to help cooks make informed choices. When dishes have a particular nutritional advantage, like the buckwheat rye rolls that provide a good source of thiamin and niacin, such information is highlighted. There are imaginative suggestions for every meal. Peach cornmeal pancakes and lemon-oat bran muffins make deluxe breakfast items. Creamy carrot rice soup gets its "creaminess" from pureed rice, and grilled turkey salamistet--it is turkey salami and cheese on rye uses part-skim mozzarella and is baked rather than fried; both dishes would be satisfying components of a reduced-fat lunch. For dinner, meat loaf made with ground turkey or a hearty brisket of beef with kasha and mushrooms allow cooks to go light on the budget as well. Hill is a dietician who writes for Food & Wine.
Copyright 1991 Reed Business Information, Inc.
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- PublisherFireside
- Publication date1991
- ISBN 10 0671728997
- ISBN 13 9780671728991
- BindingPaperback
- Edition number1
- Number of pages160
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