Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More [A Cookbook] (Hardcover)

Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More [A Cookbook] By Maria Speck Cover Image
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Description


A NEW YORK TIMES NOTABLE COOKBOOK • From amaranth and buckwheat to quinoa and spelt, discover the versatility, flavor, and sophistication of whole grains with over 75 satisfying recipes that draw on food traditions from across the Mediterranean and northern Europe.

“A sensuous love letter to the delicious possibilities of whole grains.”—The Kitchn
 
Winner: IACP Julia Child Award, Gourmand World Cookbook Award
One of The Washington Post’s Ten Best Cookbooks of the Year

Food writer Maria Speck’s passion for propelling Old World staples such as farro, barley, buckwheat, polenta, and wheat berries to the forefront of new American cooking is beautifully presented in Ancient Grains for Modern Meals. Rustic but elegant dishes—Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Buckwheat-Feta Burgers with Tangy Parsley 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.

About the Author


Maria Speck is the award-winning author of Simply Ancient Grains, which was selected as a top cookbook for 2015 by the Washington Post, the Huffington Post, and Sweet Paul, as well as on NPR’s Here & Now. It also won an M.F.K. Fisher award, first prize in the book category. Maria’s first cookbook, Ancient Grains for Modern Meals, received multiple awards, among them the coveted Julia Child Award. Both the New York Times and the Washington Post named Ancient Grains a top cookbook, and Cooking Light included it as one of 100 best cookbooks of the past 25 years. Raised in Greece and Germany, Maria has a lifelong passion for whole grains. She is a veteran journalist and food writer and has contributed to numerous publications in both the US and Germany.

Praise For…


“It’s a wonderful book!”—Ellie Krieger, Food Network
 
“Maria has an infectious passion that is contagious beyond measure.”—Suvir Saran, Top Chef Masters contestant

““Whole grains have cast a spell on me’ are the first words in this excellent cookbook from Speck. Read on and they will cast a spell on you, and, like me, you’ll look forward to her next book.Today’s Diet & Nutrition Magazine, Editor's Picks

“Grain guru Maria Speck's new cookbook Ancient Grains for Modern Meals has shown me the proverbial light. . . . Pick up a copy of the book, and you'll find ideas for breakfasts, dinners, desserts, and breads from Speck's rich heritage alongside beautifully vibrant photography of select dishes. The breadth and variety present in the collection also reinforce the idea that with the recipes come entire culinary traditions condensed, refined, and recorded for your own gastronomical pleasure.”Epicurious

“If you've turned up your nose at the likes of barley, wheat berries or the unappetizingly-named spelt because of their reputation for being the stuff of hippies or health-nuts, you've been missing out on an entire category of good eating. . . . Greek-born food journalist Maria Speck . . . shines a light on these misunderstood ingredients.”The Wall Street Journal

“[Maria] recalls her Greek grandmother hanging phyllo dough to dry on the back of the living room furniture. Her culinary style reflects a Greek enthusiasm for fresh herbs and a German precision.”—The Boston Globe

“In this inspirational book, author and cook Maria Speck draws from her Greek mother’s cooking and the foods of her European upbringing to offer a sumptuous and alluring selection of recipes that would appeal to any cook.—The Daily Beast

“We are, happily, in the midst of a whole grain renaissance. But we also know that people who are still awakening to whole grains need great recipes, derived from tradition yet re-imagined for the contemporary palate. Thanks to Maria Speck we now have such a book.—Peter Reinhart, author of Whole Grain Breads and Artisan Breads Every Day

“Maria Speck has brought her enormously talented culinary skill and multicultural background to these raw ingredients, transforming them into appealing and do-able recipes that will entice you to the kitchen.  If you want to include more whole grains in your diet, or you’re not familiar with farro, barley, quinoa, and the rest—let alone how to cook them—this is the perfect book.—Clifford A. Wright, author of the James Beard Award–winning A Mediterranean Feast

"Maria Speck really knows her whole grains! She does a terrific job of introducing the reader to this fascinating food group, providing excellent recipes (many Mediterranean-inspired) as well as personal stories drawn from her upbringing that will reward the home cook.—Paula Wolfert, author of Mediterranean Clay Pot Cooking, Mediterranean Grains and Greens, and The Slow Mediterranean Kitchen
Product Details
ISBN: 9781580083546
ISBN-10: 1580083544
Publisher: Ten Speed Press
Publication Date: April 26th, 2011
Pages: 240
Language: English