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Cooking with Wholegrains

The Basic Wholegrain Cookbook

Mildred Ellen Orton; Foreword by Deborah Madison; Introduction by Vrest Orton

Farrar, Straus and Giroux

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.

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Praise for Cooking with Wholegrains

"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." —From the introduction to Cooking With Wholegrains

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ABOUT THE AUTHOR

  • Mildred Ellen Orton; Foreword by Deborah Madison; Introduction by Vrest Orton

  • In 1946, Vrest and Mildred Ellen Orton opened The Vermont Country Store in Weston, stocking it with products  that had largely disappeared from modern stores. Today their son, Lyman and his sons, Cabot, Gardner, and Eliot, run the store, and a greatly expanded version of their original catalogue and web site, www.VermontCountryStore.com  Cooking with Wholegrains is sure to find a place in every natural-food kitchen as a companion volume to Vrest Orton's The American Cider Book.

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Available Formats and Book Details

Cooking with Wholegrains

The Basic Wholegrain Cookbook

Mildred Ellen Orton; Foreword by Deborah Madison; Introduction by Vrest Orton

  • Trade Paperback

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