Ancient Grains for Modern Meals

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

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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.

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  • Hardback | 240 pages
  • 205.74 x 256.54 x 25.4mm | 1,020.58g
  • Berkeley CAUnited States
  • English
  • 20 Full Colour Photos
  • 1580083544
  • 9781580083546
  • 83,211

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"Washington Post "Top 10 Cookbook of 2011 "New York Times "Notable Cookbook of 2011 "New York Times "2011 Best Summer Cookbook "Cooking Light," Best 100 Cookbooks of the Past 25 Years "Gourmand Awards," 2011 Winner, USA Mediterranean Category "It's a wonderful book!" --Ellie Krieger, "Food Network," 2011 "Maria has an infectious passion that is contagious beyond measure." --Suvir Saran, "Top Chef Masters "contestant, Season 3, 6/9/11" " ""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, 2011 "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." --The Epi-Log,, 8/4/11 "A sensuous love letter to the delicious possibilities of whole grains. . . . Maria brings a curiosity and a puckish sense of exuberance to this glamorous exploration of whole grains.", 6/29/11 "Her new cookbook ... is a beautiful collection of recipes inspired by her upbringing, and by the Mediterranean whole grain foods she has enjoyed throughout her life. ...Hello, Dark Chocolate Muesli. Hi, Saffron Waffles with Orange Cream. Where've you been my whole life?" --Cheryl Sternman-Rule, 5 Second Rule, 6/27/11 ..".there are so many gluten-free grain recipes... (amaranth, buckwheat, corn, millet, oats, quinoa, rice, and wild rice) that I didn't need to feel d

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About Maria Speck

MARIA SPECK grew up in Greece and Germany before moving to the United States as a young adult. She is a writer and journalist, and has contributed to "Gourmet," "Saveur," and "Gastronomica," as well as "Marie Claire" and "Elle." Her popular cooking classes in Cambridge, Massachusetts, focus on the flavors and cooking styles of the Mediterranean and on creating innovative and delicious meals with whole grains.

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