Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More
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. From the Hardcover edition.
Whole Grains for Gourmets
By Dr. Karin M. Anderson "kbk49" - June 12, 2011
At the first glance, Maria Speck's book not only pleases by its appetizing photos, but, also, by its clear, user friendly design. A mixture of biographical anecdotes, helpful comments and tempting recipes - don't worry, the recipes are the main part - the book is very well written, funny, not only instructive, but also entertaining. Reading it, I had several "Aha" moments - the author (who grew up in Germany and Greece) doesn't shy away from rich ingredients like butter, bacon, or a shot of booze, but believes that "food has to be mouthwatering" and "eating is about pleasure first, and dieting last". And her recipes really live up to that credo! I served the "Brie Cakes with Sun-Dried Tomatoes" to my rather skeptical husband who, after the first forkful, turned into an ardent "believer". The oat based burgers, seasoned with roasted pine nuts, rosemary and sage, were absolutely amazing! Being an avid baker, I also tried the "Greek Walnut-Barley Cake", Lemon-Rosemary Scones"... read more
Delicious, 100% Whole Grains
By S. Nasser - May 5, 2011
I've enjoyed everything I've tried from this book so far. There are a lot of interesting combinations of Mediterranean flavors to try. The recipes strike a nice balance between being fully detailed, so that you can follow them exactly if you wish, and being adaptable, so that you can take the inspiration provided and adapt it to your tastes and supplies.
This is a very good-looking book, with nice page layout and lovely photographs.
I love that the recipes, including the baked goods, all use 100% whole grains--no hidden white flour.
By far, my favorite new cookbook!
By Peace, Love, Vegan - June 20, 2011
I am absolutely in love with cookbooks. As a general rule my grandma once told me, it's worth buying a cookbook if you get 2 or 3 unique new recipes you can go to regularly. Now, I usually don't buy cookbooks that aren't vegan specific but I could not pass this one up. The salads section alone has been worth the money and are already vegan (aside from some added cheese or butter which is easy to substitute or omit).
I've made the salad on the cover, which is delicious with a garlic marinated tofu slice, and we've made this recipe twice in 2 weeks. The recipe that really sold the book for me was the Bittersweet Koliva that you can see in the Amazon "Look Inside"feature. I made this for my Greek friend from Thessaloniki (where the author is from) and she LOVED it! It's a very unique sweet grain dish that I never would have thought of on my own. And a little tip, I substituted the raisins and dragees for ribbons of toasted coconut. So delicious!
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