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Beautiful, mouth-watering bowls have become the next wave of eating. From food blogs to Instagram, farm-to-table bistros to chain restaurants, the grain bowl has become part of our culinary vocabulary. And proof that whole grains aren’t just for hippies and health nuts anymore, hearty grains like quinoa, farro, brown rice, and millet are quickly replacing tortillas, bread, pasta, white rice, and mashed potatoes as the base or vehicle for a myriad of rich and flavorful ingredients piled on top. The grain bowl—equal parts healthy and delicious—has become our go-to for breakfast, lunch, and dinner. In BOWLS OF PLENTY, James Beard award-winning food writer Carolynn Carreño brings grain bowls to the home cook with recipes and inspiration for more than 100 bowls. This is not health food, but delicious food that is prepared in a way that is healthy—or health-ish. Organized into four chapters—breakfast bowls, salad bowls, dessert bowls, and, the core of the book, warm, layered main dish bowls for any time of day, Bowls of Plenty brings grain bowls to the next level. With gluten-free alternatives, dairy-free options, and take-it-or-leave-it animal protein components, Bowls of Plenty is a cookbook for every type of eater. Whether its Four Grain “Nutella” Porridge for breakfast or Shaved Brussels Sprouts with Spelt, Walnuts, and Pecorino to end the sad desk lunch the recipes in Bowls of Plenty offers something for every cook and every occasion. And the recipes are flexible. A Vietnamese Bowl with Tangy Vinaigrette offer options for the vegetarian, vegan, pescatarian, or carnivore. And Four Build Your Own Bowl spreads show readers how to entertain with grain bowls—and provide a roadmap for creating the best tasting grain bowls. No matter how healthy a Farmers Market Bowl with Yogurt Green Goddess and Salty Pepitas might be, bowls such as Korean Short Ribs with Kimchi Rice and creative desserts such as Flourless Chocolate Teff Cake and Coconut Black and Wild Rice Pudding remind you that this is a flavor-first cookbook. What’s more, vegetarian and vegan options, such as Sambal Tofu Quinoa Bowl with Sesame Spring Veggies and Moroccan Millet with Braised Root Vegetables and Harissa are so layered with flavor that even a die-hard meat eater won’t notice anything “missing.” Whether making a quick Fresh Ricotta with Rosemary Buckwheat Crunch for breakfast, a last-minute weeknight Red Rice Pad Thai stir-fry for dinner, or putting out an Ultimate Burrito Bowl spread for your family, friends, and their various dietary needs, Bowls of Plenty is your intrepid guide to a delicious grain bowl adventure.

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Daniella De Santo


Carreño has impeccable creds on the seemingly ubiquitous yet still growing phenomenon of one-bowl meals… Her take on value-added whole grains is deeply authoritative and inspiringly delicious." --Publishers Weekly