Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More by Maria Speck
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
Reviews about Recipes in this Book
-
Fig muffins with creamy goat cheese filling
-
Lisa Is Cooking
This was a great way to start the day. The chewy, sweet figs were delicious with the tangy goat cheese filling. ...These muffins will undoubtedly make repeat appearances.
-
-
Ricotta millet pudding with warm raspberry compote
-
Lottie and Doof
...deliciously creamy dessert references familiar dishes like rice pudding and coeur a la creme but manages to also maintain a unique identity. It is fresh, creamy, lemony, and perfect for spring.
-
- ISBN 10 1580083544
- ISBN 13 9781580083546
- Linked ISBNs
- 9781607740629 eBook (United States) 3/22/2011
- 9781299169944 eBook (United States) 4/15/2011
- Published Apr 15 2011
- Format Hardcover
- Page Count 240
- Language English
- Countries United States
- Publisher Ten Speed Press
- Imprint Ten Speed Press
Publishers Text
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.
Maria Speck and her Ancient Grains for Modern Meals from GoodFoodRevolution on Vimeo.
Other cookbooks by this author
- 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
- Simply Ancient Grains: Fresh and Flavorful Whole Grain Recipes for Living Well
- Simply Ancient Grains: Fresh and Flavorful Whole Grain Recipes for Living Well