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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.
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