Cooking with Wholegrains: The Basic Wholegrain Cookbook

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.

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.