We read, we cook, we chat.
That is the FSC Book Club.
The third round of the FSC Book Club starts today!
We are excited to start cooking and reading our way through our newest book club selection, Whole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats, and Sundry Snacks for the Everyday Cook by Liana Krissoff.
Our “meetings” officially take place over at the FSC Book Club group on Goodreads, so be sure to sign up for an account there and join in! New members, introduce yourself in the forum this weekend and let us know where you are from! (Read more about Whole Grains for a New Generation and how to sign up on Goodreads in our announcement post here.)
Since the focus of our book selection is whole grains, we’ve decided to organize the cook-a-long by grain! Every other Monday, we’ll post Book Club “challenges”. You pick a recipe from the selection- anything you’d like- and then make it in your home and attempt the “challenge”. Maybe the challenge will be to take a photo of the finished product or to invite a friend over to join you in eating it! Some weeks, we’ll just pose questions for you to think about as we cook our way through the book. Then you can stop in at the Book Club anytime to chat, share photos, ideas and inspiration. You can even go back to past discussions and catch up! No stress! No pressure!
Our reading schedule
(Please note, if you have an allergy or otherwise are disinterested in a certain grain… SKIP IT! Make something else! No biggie!)
{ROUND 3 LAUNCH & MEETING 1} Friday, February 1
- Rice
- Wild Rice
{MEETING 2} Monday, February 18
- Quinoa
- Wheat- Spelt
{MEETING 3} Monday, March 4
- Oats
- Wheat- Farro
{MEETING 4} Monday, March 18
- Rye
- Buckwheat
- Wheat- Couscous
{MEETING 5} Monday, April 1
- Millet
- Wheat- Wheat Berries
{MEETING 6} Monday, April 15
- Corn
- Barley
- Wheat- Bulgar
{MEETING 7} Monday, April 29
- Amaranth
- Sorghum
- Teff
- Wheat- Other
On any given “assignment”, you can pick just one recipe to make or a few. For example, during Meeting 3 you could make an oat recipe, a farro recipe or both! Or neither- remember, this is a laid back book club. There are vegetarian, vegan & gluten-free dishes throughout the book, but please feel free to modify other recipes to accommodate your own diet. Nothing interests you out of the millet chapter? Don’t make it! Or try substituting another grain! Are you gluten free? Skip those sections and pick a different grain to focus on.
You have options, folks. You can always skip a section or modify recipes to your tastes and needs. No worries.
Sign up for a free account at Goodreads, Follow @FSCBookClub on Twitter and “Like” From Scratch Club on Facebook too. Be sure to use the hashtag #FSCBookClub on Twitter & Instagram so we can see your updates.
Questions? Check out our Book Club FAQs right here. If you still have questions, leave a comment or post it on the GoodReads forum. We can’t wait to read and cook along with you!
Whole Grains for a New Generation Giveaway!
Don’t have a copy of your book yet?! Want another copy to give to a friend? It’s your lucky day. One lucky reader will win their very own copy, just in time to pop in towards the beginning of this round of the FSC Book Club.
To enter to win, leave a comment telling us about your favorite whole grain to cook with or one you are looking forward to trying soon!
Details:
- One winner will receive a copy of Whole Foods for a New Generation, to be shipped directly from the publisher, Abrams.
- Open to US Residents only.
- Giveaway ends at midnight NEXT Thursday, February , 2013. The winners will be notified via email and announced on this post on Friday, February 8, 2013.
- We will pick the winning comments, randomly via the always random, random.org.
- All entries must be in the form of ONE comment below. Comments posted on Goodreads, Facebook and Twitter will NOT count towards this giveaway.
I don’t cook with whole grains as much as I should. I do use brown rice and oats. I am a member of the FSC book club and will probably be sitting back this time and be a silent member.
I really love the texture of farro, so it is in heavy rotation at our house. I would like to cook with less white rice and more wild rice or brown rice.
I really love barley, but rarely use it except for soup. I’m more likely to use bulgar, wild rice, quinoa or oats in recipes other than soup.
I really love quinoa. It’s gluten-free and high in protein.
I am just exploring more grains now. I never knew how many varieties of wheat there are! And how much we’ve changed this grain over the years. Looking forward to learning more.
I’m looking through the Book Club assignment and am eager to try some of these recipes. The Fresh Cranberry Brown Rice and the Spiced Brown Rice are two that particularly caught my eye from this first assignment, although I think I’ll make the Spiced Rice since the other one has two ingredients that are out of season and I don’t have put away or growing for winter.
I love to cook with Quinoa. It’s a complete protein, and it’s so versatile. It can be delicious paired with cinnamon, lime juice and maple syrup for breakfast, or it can be combined with parsley, scallions, and tomatoes olive oil and lemon juice for a tabbouleh-like dish. Yum!
I have the Canning for a New Generation cookbook and I LOVE LOVE LOVE it! We’ve really started trying more whole grains lately so I’d love to have this. I need new ideas for Quinoa!
I have just discovered the diversity of steel cut oats! It’s lovely with brown sugar, cinnamon and milk for breakfast but also makes an amazing side dish for dinner with tomatoes, basil and olive oil. So happy I started eating these little groats!
Farro and millet!
I cook a lot with oats and quinoa, but I can’t wait to learn about whole grains like Amaranth, Sorghum and Teff…I never even heard of them!!
Using whole grains is at the top of our to do list this book sounds fabulous!!
i have to agree with amanda – steel cut oats are a favorite!
I just ordered this book yesterday from eBay! I’m plan on using it for a class I’m teaching in May all about grains, it would awesome if I could give one away to my students.
Quinoa! I just made a southwest quinoa salad for lunch for the week. I’m really looking forward to it!
whole wheatberries. I got some from a farm down the road from us and I love them. They have such a gratifying pop when you chew them….. it’s hard to describe. I like to make wheatberry risotto with butternut squash and parmesan .
Would be delighted to win this book – it would really kick start my resolution to eat healthier and lose weight. Thanks for the opportunity to enter the contest.
Farro! Except I always make it the same way. I need this book to find new recipes. I LOVED the last book, “Canning for a New Generation”..
Jasmine rice and barley are my favorites so far
I love cooking with brown rice.
rsgrandinetti@yahoo(DOT)com
I love quinoa, but I really want to experiment with more whole grains. This books looks great!
Brown rice and quinoa but I would like to expand my scope!
Since being a gluten-free vegetarian, grains comprise a huge part of my diet. I am always on the lookout for new grains and recipes to try.
quinoa, like whoa!
I would love to learn to use buckwheat (in more than pancakes
Quinoa and brown rice are two staples in our house!
I’ve been meaning to try wheat berries – Caroline’s risotto recipe sounds delicious! I also love quinoa, but have never tried sweetening it as a breakfast or dessert option, so I’m intrigued by that. Here’s to more whole grains!
Book looks yummy! Thanks Meg G. for posting!
My favorite is the classic oat- it has so many uses and doesn’t scare off grain newbies like some of the more “trendy” grains. Of course, my most common use of oats is the breakfast of champions: a bowl of warm oatmeal with raisins and loads of cinnamon.
I have eaten, and loved the crunch of quinoa, and have a whole jar on the shelf. I just need some inspiration.
I would love to find some new wheatberry and quinoa recipes, I have at least a quart of each in my pantry but no inspiration!
Will definitely check out the FSC on Goodreads… what a fabulous idea!
I really love to cook with bulgar. It’s so quick! I’ve also been making a pretty killer barley risotto. I’d really like to learn how to incorproate more whole grains into breakfasts and snacks!
We are really into basmati rice lately, and I’m trying to perfect the Iranian method of cooking it with a perfect golden brown crust, but it unfortunately hasn’t worked plus calls for A LOT of butter….but it sounds soooooo good.
I love Bulger. We used to eat it a lot growing up and I just got back into it. It’s so tasty and hearty. If you cook it with broth it tastes even better! Love it!
Sadly, I’m the only one in my house that loves grains like quinoa. I cook with oats and wild rice often, but I’d like to turn my family on to other whole grains!
This looks like a terrific book – I love grains but need to find more creative ways to get my teenage kids to love them.