Thank you for visiting my web site. I have much exciting news to share. While many think of me as the “Queen of Pressure Cooking,” I have gradually been morphing into the “Grain Goddess.” Whole Grains Every Day, Every Way, published by Clarkson Potter in November 2006 includes exciting, contemporary recipes for dozens of grains including Amaranth, Barley, Buckwheat, Rices (brown, red, black and wild), Bulgur, Corn, Farro, Kamut, Millet, Oats, Quinoa, Rye, Sorghum, Spelt, Teff, Triticale, and Wheat.

Whole Grains Every Day, Every Way is my thirteenth cookbook and represents my ongoing interest in whole foods. Whole foods require minimal processing and benefit us and our planet in many ways. If you are a newcomer to whole foods, learning more about whole grains is a terrific way to begin making a transition.

Over the next few years I will be doing more teaching and lecturing than I have in the past. Check my schedule to see if I’ll be in your area, or contact me if you know of a cooking school or lecture venue that might like to have me visit.

Lorna’s Hanukkah Memoir on FoodNetwork.com

Read Lorna’s memoir on Hanukkah, now on the FoodNetwork.com website.

Lorna on The Leonard Lopate Show, WNYC

Lorna calls into the show to chat with Leonard and The New York Times minimalist food columnist Mark Bittman on August 6 to suggest some quick tips for preparing whole grains, including using the pressure cooker. If you want to listen to Lorna’s comments rather than the whole show, start listening, then drag the slider to about 24 min.

In the meanwhile, here’s a preview of the Introduction to Whole Grains Every Day, Every Way:

“I’m a Lucky Person.

During the past year, I’ve stood in the billowing wheat fields of Northern Montana and have also wandered through pink, golden, and lavender sprays of quinoa ripening in the highland Andes of Riobamba, Ecuador. Those two experiences changed my life. Before being in those grain fields, I plucked kamut and quinoa from the shelf of a healthfood store without giving it a second thought. Now I understand how long a journey these nutrition kernels make before arriving in our kitchens…”

I’m here to guide you on an exciting adventure. You may be motivated to begin the trip because you know that grains are good for you. But I am confident that quite soon you will look forward to eating whole grains every day, every way because they taste good.”
Sixteen pages of color photos will show you just how irresistible wholegrain dishes can be. Or, to quote the review in Publisher’s Weekly, the recipes “prove that incorporating whole grains into the diet can be downright decadent.”

Take a look inside the book.
Order your signed copy now.

Happy Cooking!

Sign Up for Lorna’s Newsletter

Want to stay in touch with upcoming events and additions to the recipe section?
Enter your email below to subscribe to Lorna’s occasional newsletter.