Mildred Ellen Orton
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By: North Point Press
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Customer Reviews:
Total reviews: 2
Average rating: 5.0 of 5
The best wholegrain cookbood 5 out of 5 stars.
2 of 2 people found this review helpful.
Don't let the size of this cookbook fool you into thinking there isn't very much information or very many recipes. No, it doesn't have hundreds of recipes. But the recipes it does have are simple and contain many different kinds of wholegrains. This little book is THE primer for learning how and why to cook with wholegrains. I bought this book when I was still in high school in 1972. I was just learning about wholegrains and wholegrain cooking. I was shelving books at my local library when this demure volume caught my eye. I looked through the book and took it home to try some of the recipes. The recipes for griddlecakes, cookies and puddings were quite tasty. I highly recommend this book to anyone who really wants to learn how to cook with wholegrains.
Editorial Review:
"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.
