Gorgeous, layered, satisfying bowls have become the next wave of healthy eating. Read more...
Gorgeous, layered, satisfying bowls have become the next wave of healthy eating. From food blogs to Instagram, farm-to-table bistros to chain restaurants, -the bowl- has become part of our culinary vocabulary. And whole grains are not just for hippies and health nuts anymore Hearty grains like quinoa, farro, millet, and spelt are replacing flour or corn tortillas, bread, pasta, white rice, and mashed potatoes as the base or vehicle for other, richer, more complex ingredients.
BOWLS OF PLENTY brings grain bowls to the home cook, offering more than 75 recipes for hearty, grain-centric, one-dish meals that layer flavorful veggies and delicious sauces and vinaigrettes, with optional meats and dairy on a foundation of whole-grain staples. A mix sweet and savory breakfast bowls, salad bowls that will put an end to the sad desk lunch, flexible composed main dish bowls that work with all diets, and creative dessert bowls, BOWLS OF PLENTY is a modern handbook for healthy and delicious cooking at home.
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2016-11-07
- Reviewer: Staff
Carreño (co-author of The Mozza Cookbook and Meat: Everything There Is to Know) has impeccable creds on the seemingly ubiquitous yet still growing phenomenon of one-bowl meals. Carreño is a California native with a self-described health nut mother, and her take on value-added whole grains is deeply authoritative and inspiringly delicious. A Meet Your Grains guide ranges alphabetically from amaranth to wild rice, encompassing Italian farro and Khorasan wheatcommonly sold as Kamut, a trademarked nameand including clear instructions that make it seem easy to cook even the most esoteric items. More familiar oats (as groats, steel-cut, or rolled) and brown rice (both long- and short-grain) get play as well. Carreños determinedly flavor first approach draws on influences modern eaters want, such as high-quality proteins and farmers market vegetables, which can be combined as Korean short ribs and kimchi rice, Thai-style satay of chicken or tofu with coconut rice and peanut sauce, or an Ultimate Burrito Bowl. Guides for building ones own Asian, farmers market, Middle Eastern, and Mexican bowls make it simple to customize a meal with whats on hand or what the reader craves. (Jan.)