Grains, Rice, and Beans

by Kevin Graham

Book Overview

A collection of 100 recipes for main courses, side dishes, appetizers and desserts involving grains, rice and beans. This book also contains information on each type of legume, rice and grain... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1885183089
• ISBN13: 9781885183088
• Release Date: January 1995
• Publisher: Artisan Publishers
• Length: 191 Pages
• Weight: 2.75 lbs.
• Dimensions: 0.9" x 9.4" x 10.3"

Customer Reviews

Thoughtful cooking from a master

Kevin Graham was the executive chef at the Windsor Court hotel at the time this book was written, and the chef at Sapphire when it was published. Under his stewardship, both were among of the best restaurants in New Orleans. His menus were ambitious, forward thinking, and sophisticated. His thoughtful approach to humble ingredients such as beans and whole grains makes this relatively short cookbook a classic. Since the book was published, some ingredients which at the time were difficult to obtain are now more common; think quinoa, for example. There are a few recipes that would be difficult for a novice cook to pull off, but for the most part Graham combines flavors and techniques in very interesting - and useful - ways. This is one of perhaps 10 cookbooks that I'll bring with me the next time I have to evacuate New Orleans. Partly because it's somewhat rare, but mainly because I enjoy it so much, and consistently find something interesting and diverting inside.

The Pyramid Goes Gourmet

This book's selling point for me is its emphasis on whole foods. It is great for anyone who is trying to de-emphasize meat in their diets and build up the grains, fruits and vegetables. The recipes are fairly easy to follow--a beginner might be left guessing how big a "medium" zucchini really is, but technique is explained well. The ingredient list is within reach of most supermarkets. The recipes themselves are original and come out looking like the pictures. Many are naturally low-fat and those that are not use the healthiest fats when called for. Butter is scarcely used and I don't think cream is mentioned anywhere. I enjoy reading and cooking from this. My only criticism is negligible: for far-sighted people, even those assisted with monovision contacts or bifocals, the type in which ingredient quantities are set, particularly the fractions, is difficult to read.