This short, charming little primer in wholegrain cookery was first published in 1947â€”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. Â Today, a new audience of readers is discovering that wholegrains are not only healthy, but tasty and comforting as well. The Ortonsâ€™ delightful guide ranks as one of Americaâ€™s most important grain cookbooks; it both preceded the current health craze and remains true to its present concerns. Cooking with Wholegrains is sure to find a place in every natural-food kitchen. Mrs. Orton celebrated her 99th birthdayÂ in 2010 and still lives in Weston, Vermont on the Village Green.