Cooking with Wholegrains - The Basic Wholegrain Cookbook (Paperback, Revised)

This short, charming little primer in wholegrain cookery was written in 1951 - long before healthy eating was a national obsession. Reprinted numerous times, it became a pioneer cookbook: one of the first to reintroduce the joys of wholegrain recipes to the American home cook. Vrest Orton and Mildred Ellen Orton, a husband-and-wife team who also operated a stone mill, a set of country stores, and a mail-order catalog, offer readers a simple, warm, and welcoming approach to such regional classics as Southern Johnnycake and Vermont Indian Pudding. Along the way, they offer an impassioned argument for wholegrains, as well as a witty critique of the refined, shelf-stable flours that had become so seductive to postwar cooks. Today, a new audience of readers is discovering that wholegrains are not only healthy, but tasty and comforting as well. The Ortons' delightful guide ranks as one of America's most important grain cookbooks; it both preceded the current health craze and remains true to its present concerns. "Cooking With Wholegrains" is sure to find a place in every natural-food kitchen.

General

Imprint:	Farrar Straus Giroux
Country of origin:	United States
Release date:	October 2010
First published:	October 2010
Authors:	Mildred Ellen Orton
Foreword by:	Deborah Madison
Introduction by:	Vrest Orton
Dimensions:	140 x 210 x 6mm (L x W x T)
Format:	Paperback
Pages:	80
Edition:	Revised
ISBN-13:	978-0-374-53261-1
Categories:	Books > Health, Home & Family > Cookery / food & drink etc > Health & wholefood cookery > General Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > General Books > Food & Drink > General cookery > Cookery by ingredient > General Books > Food & Drink > Health & wholefood cookery > General
LSN:	0-374-53261-3
Barcode:	9780374532611

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