It's comfort food, it's high-energy food, and it's cheap food, enthuses Kevin Graham about beans, lentils, peas, whole grains, rice, and pasta. In Grains, Rice, and Beans, award-winning chef Graham transforms these humble staples into one hundred creative, flavorful, and stylish recipes for main courses, side dishes, appetizers, even desserts.

In their collection of naturally low-fat recipes for vegetarians and meat lovers alike, grains both familiar and unexpected star in dishes that range from comforting classic to creative contemporary.

Here are unexpected recipes for familiar grains and for less familiar ones�Kasha with Shrimp, Lemon, and Rosemary, and Amaranth Pear Pie. Beans, simple and sophistocated, shine in Spinach and Black Beans Quesadilla and Scarlet Runner Beans with Crawfish and Ginger. Saffron Pilaf with Shredded Lamb and Basil and Soba Noodles with Citrus and Smoked Fish demonstrate Graham's passion for rice and noodles.

About the Authors

Kevin Graham, named best chef in New Orleans in a 1995 poll of the city's chefs, has been cooking professionally for 30 years and is chef/owner of Sapphire's, located near the French Quarter in New Orleans. During his tenure as executive chef of New Orleans's five-star Windsor Court Hotel (from 1988 to 1994) the restaurant was named one of the three best restaurants in the country by Conde Nast Traveler. He is the author of The Cuisine of the Windsor Court (1991), Kevin Graham's Fish & Seafood Cookbook (1993), which was nominated for a James Beard award, Creole Flavors: Recipes for Marinades, Rubs, Sauces, and Spices (1996), and Grains, Rice and Beans (1998).

Ellen Silverman's photographs appear regularloy in magazines such as Eating Well and Food & Wine, and she has photographed numerous cookbooks and cookbook covers. She maintains a studio in New York.

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