Grains, Rice and Beans [Paperback]

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.

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.

Thank Graham that his collection of dishes featuring grain, rice, and beans didn't turn into yet another vegetarian cookbook--or into a long diatribe on the benefits of consuming less meat and poultry. Instead, he combines these complex carbohydrates every way possible, from salads to soups to entre{‚}es to side dishes. To ease unfamiliarity with the more exotic legumes, sidebars explain history, popularity, and uses of everything from scarlet runner beans to the almost ubiquitous peanut. Home cooks should not let themselves be fooled by the more than 75 recipe names; the names of most of the dishes are longer than the ingredient lists. Barbara Jacobs --This text refers to an out of print or unavailable edition of this title.

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 onesKasha 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.

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.

Poached Chicken with Miso Sauce 12-to 3-pound whole chicken, skinned and cut into 4 pieces (2 breasts and 2 legs) 1 large yellow onion, peeled and finely diced 1 tablespoon minced fresh gingerroot 2 cloves garlic, peeled and minced 1 bay leaf 2 pods star anise 1 cup red (aka) miso paste (available at Japanese food stores) 10 shiitake mushrooms, stems discarded, finely sliced 2 ounces rice noodles 1/2 cup dry sherry 6 scallions, both greens and whites, finely minced 1 tablespoon minced fresh cilantro leaves Pinch of red pepper flakes 1 teaspoon fresh lemon zest, for garnish Miso (fermented soybean paste) is made in a variety of colors and textures. My favorite, especially with poultry, is red miso (called aka miso in Japan), which has a bitter, fermented flavor. Red miso is available in most Japanese grocery stores. If you cannot find it, choose another kind of miso as long as it has no additives, such as MSG. Note that miso is quite acidic and high in sodium and should be used sparingly. Lay the chicken pieces on the bottom of a heavy 4 quart saucepan and cover by 1 inch with cold water. Add the onion, ginger, bay leaf, and star anise to the pan and bring to boil. Skim the surface, cover, reduce the heat, and simmer for 45 minutes. Remove the chicken pieces to a plate and cover to keep warm. Strain the cooking liquid into a clean saucepan, return to low heat, and gently stir in the miso paste. When the paste is incorporated, add the mushrooms and bring to a simmer. Add the rice noodles and simmer for an additional 5 minutes. Return the chicken pieces to the pan and stir in the sherry. Sprinkle in the scallions, cilantro, and red pepper flakes. Divide among 4 bowls. Garnish each serving with lemon zest. Excerpted from Grains, Rice, and Beans. Copyright c 1995 by Kevin Graham. Reprinted by permission of Artisan.