by Patricia Stapley
Vegetarians who are simply bored with their bulgur and other eaters with an eye for low-fat, high-protein, fiber-rich fare are hereby directed to this creative little collection of 15 main course recipes that will add glitz to any grain. Stapley, a San Francisco cooking instructor, favors the piquant flavors of the Mediterranean and uses just enough text to set the mood for stuffed onion Marrakech, Egyptian eggplant couscous and café Mykonos, a concoction of barley, feta and olives. Jennie Oppenheimer's colorful drawings are worth the price of the book. (Crown, $13)
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