Against the Grain: 150 Good Carb Mediterranean Recipes Review

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(More customer reviews)`Against the Grain' is the fifth book by leading culinary writer in English on Greek food, Diane Kochilas. And, it is written as a source book on Mediterranean recipes for low carb diets, primarily in response to the author's taking up first the Atkins and then the South Beach diet regimens which limit carbohydrate intake. The title of the book is a pun on the fact that grains, especially wheat, rice, and corn are such a big part of the Mediterranean diet.
This book raises the issue that while the Mediterranean cuisines are commonly thought to be so healthy, why is it that not only carbohydrates, but especially carbohydrates from processed white flour are such a bit part of classic Mediterranean cuisines in bread, pasta, couscous, and dumplings of various sorts. The author answers part of this question when she cites that until quite recently, white flour and its products were simply not available to people with average or low incomes except on special occasions. However, one of the most basic poor people's staples, chestnuts and chestnut flour are very high in carbohydrates with little collateral nutrition in the calories. Another part of the answer is that the `healthy Mediterranean diet' story arose from a demographic study of residents of Crete, which is a very small sample of the whole Mediterranean cuisine.
In opening this book, I feel it is actually more difficult for it to attain a high rating than a straight cookbook on Mediterranean food. This is because in addition to presenting good recipes, the book aims to present recipes that will help you loose weight. Bobby Flay's latest book, `Grilling for Life' takes a very similar tack, in that he is using a nominally healthy (low fat) food preparation technique and telling us what the (negative) nutritional analysis of each dish is. By negative, I mean the amounts of all the things we wish to avoid on one or another style of diet, that being calories, saturated fat, cholesterol, sodium and total carbohydrates, plus the good stuff, fiber and protein. Neither book deals at all with the principles behind the various diet regimens. This means that these books are probably not really going to help you unless you know the ropes of your diet of choice. Kochilas does spend a little time discussing the difference between saturated and unsaturated fats and how the latter (olive oil) is better than the former (animal and tropical fats), but neither book explains how the nutritional analyses were done and neither book has a nutritional expert as a co-author.
Kochilas nine chapters are:
Eggs for Breakfast, Brunch, and Dinner
Small Plates of the Mediterranean
The Mediterranean Garden in a Bowl
Side Dish and Main Course Vegetables
The Mediterranean Soup Kitchen
Fruits of the Wine-Dark Sea
Chicken and a Few Duck Dishes
The Sacrificial Lamb
The Ubiquitous Pig and a Few Beef Dishes
The first two chapters really puzzled me, as the calorie, fat, and sodium counts on so many of these recipes seemed rather high. On the other hand, it was interesting to see some of the tricks to keep some basic carb flavors, such as potato, in some recipes without adding much potatoes (its done with potato peels). In the vegetable, soup, and fish chapters, it was not surprising to see all the bad stuff drop to reasonable levels. Even the chicken and lamb dishes were pretty reasonable, especially with calories. I guess Ms. K. wanted to end on a luxuriant note when her last recipe is the French Bistro classic, Steak au Poivre done with shell steaks and weighing in with 594 calories per serving.
In spite of the winnowing of carbs from grains and selected fruits, I confess that almost all the recipes look very, very tasty. As with all of Ms. K.'s books, I find this a fascinating read, even considering the dismal subject. There is plenty here to enrich your insight into Mediterranean cuisine. And, it is important to note that the book does cover the entire Mediterranean and even goes pretty far inland to get some all time favorite recipes.
Ultimately, I give this five stars because of the great culinary storytelling, the quality of the recipes without limiting oneself to one method of cooking, and the fact that the list price, $24.95 is far below the conventional $35 for a new celebrity cookbook.
Recommended.

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Healthy food doesn't have to be boring and bland. Look to the Mediterranean for innovative, fresh, and nutritious ideas. In Against the Grain, award-winning cookbook author Diane Kochilas offers up a collection of satisfying, good-for-you recipes inspired by the exotic dishes of the Mediterranean.

Whether you're trying to lose weight or simply improve you're eating habits, sticking to a good carb diet is a great idea. The Mediterranean diet isn't all breads, grains, and pasta -- it includes plenty of fish, chicken, lamb, vegetables, and fruits. Against the Grain includes recipes for everything from light bites, such as tapas, soups, and salads, to hearty entrees and sides. The ingredient lists are supermarket-friendly and prep time is minimal, so busy home cooks can whip up healthy meals in minutes, every night of the week.

In addition to classics like Fresh Tomato Soup with Moroccan Spices, Chicken Cacciatore, and Pan-Seared Shrimp with Romesco Sauce, there are innovative, exotic new dishes like Grilled Skewered Lamb with Mint and Garlic Pesto, Pork Medallions Marinated with Olives and Orange, and Roasted Red Pepper and Feta Soufflé.

One of the basic principles of the Mediterranean lifestyle is that everything should be enjoyed in moderation. In Against the Grain, no foods are forbidden or totally off limits. Instead, you'll find formerly "sinful" ingredients like rich cheeses, potatoes, rice, fragrant nuts and oils, and wine incorporated into savory meals. Yes, the recipes are healthy and nutritious, but, more important, the dishes in Against the Grain are hearty, satisfying, and flavorful.

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