It's our latest book! Check out that cover. Wow. We wanted to make whole grains less patchouli and a little more "downtown," a little chic. Who knew a millet burger with sun-dried tomatoes, olives, and melted Percorino could be chic?
But the book's not for sale yet. Darn it. Not until August. Still, the manuscript's turned in. And the cover's done. And we're getting excited!
GRAIN MAINS is a book of all whole-grain main courses. We wanted to
- Move whole grains from the side to the center of the plate.
- Showcase whole grains as the gourmet ingredients hiding in plain sight.
- Write an entire book about whole grains that doesn't mention your colon.
Seems like a good idea to us!
Sure, whole grains are nutritional wonders. That's old--if very good--news. But they're culinary superstars, too. And nobody will ever know that so long as they remain tethered to the rim of the plate, a forlorn side dish, gussied up with a pat of butter.
Our new book attempts to change all that. By moving them to the very center of the plate, the ballast of the meal, we can foreground the incredible range of their flavors: from the sweet/sour slapdash of spelt berries to the delicate nutty chewiness of Kamut, from the slightly musky savoriness of rye berries to the mild richness of wheat berries, from the punch of buckwheat to the pop of quinoa.
And no whole-grain baking, either. These are main courses. Teff and brown rice stuffed cabbage. Spanish-Inspired Barley Salad with Chickpeas, Roasted Red Peppers, and Hazelnuts. Quinoa and Black Bean Burgers. A Japanese-Inspired Casserole of Brown Rice, Millet, and Chestnuts.
Needless to say, we can't wait for this book to come into the world. It's gone from our kitchen--and now making its way to yours!
And if you want to get a jump on things, you can always order the book so it's waiting for you on its publication date. You can pre-order it from Barnes & Noble, amazon.com, or even from independent book sellers. (Just click one of those links to go to your preferred retailer and find out how.)