Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More

Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More Review

Food writer Maria Speck’s passion for propelling Old World staples such as farro, barley, polenta, and wheat berries to the forefront of new American cooking is beautifully presented in Ancient Grains for Modern Meals. In this inspired and highly personal book, Maria Speck draws on food traditions from across the Mediterranean and northern Europe to reveal how versatile, satisfying, flavorful, and sophisticated whole grains can be.  
 
Rustic but elegant dishes--Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat Berries in Red Wine Sauce, and Purple Rice Pudding with Rose Water Dates--are sure to please discerning palates and become favorites in any whole grain repertoire.
 
Food lovers and health-conscious home chefs alike learn how to integrate whole grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower varieties such as spelt and Kamut. The stunning flavors and lively textures of whole grains are enhanced with natural ingredients such as butter, cream, and prosciutto--in moderation--to create lush Mediterranean-inspired recipes. Maria’s approachable style and generous spirit make this collection of time-honored, updated classics a treasury for today’s cooks.

Title:Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More
Edition Language:English

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    Some Testimonial About This Book:

  • Angela

    I am giving a 4-star rating because I have not actually tried any of the recipes yet. But I very much enjoyed reading this book and most everything looks delicious. I can't wait to try these recipes!...

  • Kimberly Ann

    This is a cookbook that focuses on: Mediterranean whole grain recipes for barley, farro, kamut, polenta, wheat berries, & more.... I know from experience there is such a large variety of grains that A...

  • Kristi

    I think my favorite part of this book are the two tables laying out the grains with how much water they need and their cooking time! But the full on recipes were inspirational as well. I'd like to spe...

  • Katherine Collins

    If you purchased a big sack of spelt in a fit of wholesome intentions and find it still sitting in your pantry 6 months later, this book (along with “SuperNatural”) is for you! It’s chock full o...

  • Michael Hentrich

    This book is a great introduction to the wide variety of whole grains out there and delicious ways to prepare them. I learned a lot about foods and grains from all over the world, and I even tried a f...

  • Jenny

    Beautiful to look at and full of enticing recipes using a variety of grains. The recipes sound good and the photographs look good. I want to try the Tomato-Rye Risotto with Cumin and Chorizo and the C...

  • Jennifer Hill

    Greatly enjoyed this cookbook. It's one you can read and cook from both. The introductory section provided useful and interesting cultural and cooking information on a wide variety of grains. I had ti...

  • Michael

    Very informative cookbook for whole grains (and pseudo-grains). I will use the charts for cooking times and water to grain ratios frequently. I appreciate the way she melds her Greek and German herita...

  • Tim

    i would have loved this cookbook ten years ago when i was wondering what to do with all these wheatberries and farro grains. you experiment, ultimately, and that's what this nice author has done too. ...

  • Dan

    Excellent basic introduction to whole grains and whole grain cookery. No preachy health food stance taken - simply good food made with good ingredients. Having just read through the book I have yet to...