Gourmet Grains, Beans, and Rice

Publishers Weekly - Publisher's Weekly

Another entry into the burgeoning league of healthy, vegetable-laden cuisine, this relatively slim volume by columnist Griffith focuses on recipes that ``are streamlined and simple'' and can be cooked either at the last minute or simmered slowly while other work goes on. The best are variations on a theme close to the author's roots: recipes with Tex-Mex or other Southwestern or Southern accents. These include Southwestern bean stew with green chilies, chayote and brown rice dressing, tomatillo rice with green chilies, and Texas tabbouleh. The book's major flaw is the fact that the author stridently recommends canned beans in many recipes--most brands of which are very high in sodium. While this is not specifically a health book, consumer hackles may rise nonetheless. Considering all the good cooking and fast soaking methods the author imparts, it makes little sense to forsake the integrity of the food for some small measure of convenience. (Aug.)

Boston Herald

It is filled with wonderful ideas for cooking the foods all the experts advise we should be eating lots of.