Glossy paperback 1983 71p. 7.90x5.10x0.30 COOKING WITH WHOLEGRAINS FOR BETTER HEALTH AND BETTER TASTE. COOKBOOK RECIPES WITH TREE DIFFERENT METHODS. LIKE 3 WAYS: 1 CUP CORN MEAL, 1 TEASPOON SALT, 3 CUPS BOILING WATER. AND MANY MORE. COOKBOOK RECIPES,

Cooking with Wholegrains

Cookbooks, Food & Wine

Orton, Mildred Ellen

Cooking by Ingredient

FARRAR, STRAUS & GIROUX, INC.

This short, charming little primer in wholegrain cookery was first published in 1947―long before healthy eating was a national obsession. Reprinted numerous times, it became a pioneer cookbook: one of the first to reintroduce the joys of wholegrain recipes to the American home cook. Vrest Orton and Mildred Ellen Orton, a husband-and-wife team who also operated a stone mill, a set of country stores, and a mail-order catalog, offer readers a simple, warm, and welcoming approach to such regional classics as Southern Johnnycake and Vermont Indian Pudding. Along the way, they offer an impassioned argument for wholegrains, as well as a witty critique of the refined, shelf-stable flours that had become so seductive to postwar cooks. 
Today, a new audience of readers is discovering that wholegrains are not only healthy, but tasty and comforting as well. The Ortons' delightful guide ranks as one of America's most important grain cookbooks; it both preceded the current health craze and remains true to its present concerns. Cooking with Wholegrains is sure to find a place in every natural-food kitchen. Mrs. Orton celebrated her 99th birthday in 2010 and still lives in Weston, Vermont on the Village Green.

Cooking with Wholegrains: The Basic Wholegrain Cookbook

Baking

Farrar. Straus and Giroux

"A cooking book devoted exclusively to cooking with wholegrain flour is such an old idea it's brand new. Up to 1850 there was no other kind of cooking book." Cooking with Wholegrains is a return to the more natural, healthier ways of cooking from America's colonial days and later on, before the advent of synthetically enriched foods. As an introduction to Mildred Orton's simple but hearty recipes for breads, biscuits, cakes, casseroles, cookies, griddle cakes, and muffins, Vrest Orton explains what wholegrains are and why they are superior to today's commercial flours, meals, and breakfast cereals. Now in its nineteenth printing, Cooking with Wholegrains ranks as one of America's most important grain cookbooks; it both precedes the current health craze and remains true to its present concerns.

NORTH POINT PRESS

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Books by Orton, Mildred Ellen

See the best price to sell, buy, or rent books by Orton, Mildred Ellen. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Cooking with Wholegrains

Cooking with Wholegrains: The Basic Wholegrain Cookbook

Cooking with Wholegrains