- Paperback: 192 pages
- Publisher: Artisan; New edition edition (Dec 12 1997)
- Language: English
- ISBN-10: 1579651275
- ISBN-13: 978-1579651275
- Product Dimensions: 25.4 x 23.1 x 1.7 cm
- Shipping Weight: 930 g
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: #691,774 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Amazon
This is the way a cookbook should be: one recipe per page, simple instructions, a good mixture of adventurous and familiar ingredients, fantastic photographs, and great, healthy, low-fat results. The Chilled Pea Soup has only a tablespoon of olive oil, but yogurt gives it a wonderful richness. Tabbouleh with Blueberries and Mint is like salad from heaven. Many of the recipes are vegetarian, but there's also Grilled Chicken with Quinoa and Sautéed Fennel, Baby Lima Beans with Shrimp and Crawfish, Dilled Salmon with Chick Peas and Scallions, and much, much more. Graham, a renowned New Orleans chef, is also the author of Creole Flavors.
--This text refers to an out of print or unavailable edition of this title.
From Library Journal
Lowly grains and beans have never looked so good as in this beautifully photographed collection of recipes from a well-known New Orleans chef. Graham, author of Simply Elegant: The Cuisine of Windsor Court Hotel (Grove Weidenfeld, 1991) and Kevin Graham's Fish & Seafood Cookbook (Stewart, Tabori & Chang, dist. by Publishers Resources, Inc., 1993), offers both sophisticated restaurant-style dishes like Fresh Baby Fava Beans with Shrimp and Sherry and comfort food like Cock-a-Leekie and Bran Muffins (of course, his version of five-bean salad is dressed with truffle oil). Unlike most grain and bean cookbooks, this one includes some recipes for fresh beans, peas, etc., not just the dried versions. A good complement to the many more homey titles on the subject.
Copyright 1995 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1995 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Most helpful customer reviews
5.0 out of 5 stars
The Pyramid Goes Gourmet,
By
This review is from: Grains, Rice and Beans (Paperback)
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.
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.0 out of 5 stars (3 customer reviews) 17 of 17 people found the following review helpful
5.0 out of 5 stars
The Pyramid Goes Gourmet,
By C. Ebeling "ctlpareader" - Published on Amazon.com
This review is from: Grains, Rice and Beans (Paperback)
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.
7 of 7 people found the following review helpful
5.0 out of 5 stars
Thoughtful cooking from a master,
By Robert D. Peyton "R Peyton" - Published on Amazon.com
This review is from: Grains, Rice and Beans (Paperback)
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. 0 of 1 people found the following review helpful
2.0 out of 5 stars
Not for Me,
By Creative Magic - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Grains, Rice and Beans (Paperback)
This book is just not for me. The reason I bought it was to get some ideas on how to cook beans. But I find the recipes bland and uninspiring, based on the ingredients listed. I just find the author's palate hard to relate to. The flavor profile sounds VERY bland and middle American in a bad way, what one would think of really bad American food. The recipes seem healthful enough, but I need my food to taste good AND be healthy. Seriously, check out the pictures/ingredients before you buy it. Usually, when I buy cookbooks, I really connect to the pictures, presentation, and author's palate, but there is very little to connect me to this book. Unfortunately, a preview was not available at the time I purchased it.
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