Description: In this witty, informative, and enormously persuasive cookbook, Raymond Sokolov focuses on grain-based dishes, low in fat, low in cholesterol, and high in fiber - just what people are looking for today. Sokolov takes delight in digging up archaic recipes, trying them out, dressing them up to suit his own discriminating palate, and then sharing them with us. He also experiments with irresistible concoctions of his own. The result is more than 200 delicious recipes using the five major grains as starters, the center of a meal, important accompaniments, or desserts. Then there are the seven minor grains that Sokolov makes splendid use of: amaranth of the Aztecs and Incas (reincarnated in stuffed grape leaves, for example); buckwheat (in soba noodles with pork and oysters and in kasha varnishkes); millet (the center of a lovely dish with lemongrass and shrimp); quinoa (in Bolivian vegetable stew); rye (in focaccia and cookies); tef (in Ethiopian injera); and native wild rice (as stuffing for cabbage leaves or in savory pancakes).

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