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

Hardback

By (author) Maria Speck

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  • Publisher: TEN SPEED PRESS
  • Format: Hardback | 240 pages
  • Dimensions: 206mm x 257mm x 25mm | 1,021g
  • Publication date: 19 August 2011
  • Publication City/Country: Berkeley CA
  • ISBN 10: 1580083544
  • ISBN 13: 9781580083546
  • Illustrations note: 20 Full Colour Photos
  • Sales rank: 87,770

Product description

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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Author information

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.

Review quote

Winner, Julia Child Award, and Health and Special Diet Award, IACP 2012 "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, Epicurious.com, 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." --TheKitchn.com, 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,

Table of contents

Acknowledgments  •  vii   Introduction: The Glamour of Whole Grains  •  1   Musings on Health, Dieting, and Good Eating • The Whole Grains on My Table • Kitchen Basics for Whole Grains • Baking Basics for Whole Grain Flours • Equipment • ingredients   CHAPTER 1  --  BREAKFAST, BRUNCH, & BREADS  •  38   Never Give up Baguette, with Butter • 40 Orange Polentina with Honey-Mascarpone Topping • 41 Warm Muesli with Figs, Pistachios, and Anise • 42 Dark Chocolate Muesli with Hazelnuts • 43 Creamy Farro with Honey-Roasted Grapes • 45 Citrus Oatmeal with Apricots and Golden Raisins • 46 Honey-Nut Granola with Olive Oil • 47 Chewy Almond Butter Bars • 48 Apricot-Lemon Bars with Cherries • 49 Saffron Waffles with Orange Cream • 51 Cornmeal Pancakes with Warm Cherry Sauce • 53 Date-Apricot Muffins with Anise • 54 Fig Muffins with Creamy Goat Cheese Filling • 57 Orange-Scented Scones with Dark Chocolate • 58 Lemon-Rosemary Scones • 60 Tangerine-Lavender Coffee Cake • 61 Walnut Spice Breakfast Cake • 62 Pine Nut Bread with Fennel and Sun-Dried Tomatoes • 64 Sweet Zucchini Bread with Mint • 66 Wild Rice Frittata with Mushrooms and Crisped Prosciutto • 67 Olive Bread with Bacon and Thyme • 69 Floating Sesame Loaf • 71 Aroma Bread with Coriander and Fennel • 74 Pumpernickel (German Whole Grain Rye Bread) • 77 Oats: Sweet and Sturdy • 79   CHAPTER 2  --  SALADS & SIDES  •  80   Everyone Needs a Masala Dabba • 82 Warm Pasta Salad with Spinach and Fresh Mint • 84 Barley Salad with Figs and Tarragon-Lemon Dressing • 85 Kamut Salad with Carrots and Pomegranate • 87 Bulgur with Butter-Roasted Almonds and Cinnamon • 88 Parmesan Polenta with Rosemary Oil Drizzle • 89 Lemon Quinoa with Currants, Dill, and Zucchini • 90 Saffron Couscous • 91 Leek Salad with Grilled Haloumi Cheese and Rye Berries • 92 Summer Tabouli with Farro • 94 Cumin-Scented Quinoa with Red Beets • 95 Warm Oat Berries with Walnuts and Gorgonzola • 96 Tomato-Infused Bulgur Pilaf with Fresh Basil • 98 Spicy Millet with Yogurt and Fresh Herbs • 99 Spring Pilaf with Artichokes and Green Peas • 101 Orange and Lemon Couscous • 102 Speedy Chickpea Couscous with Pesto • 102 Greek-Style Cornbread with Feta and Thyme • 103 Barley with Crisped Prosciutto and Truffle Oil • 104 Rustic Fall Polenta with Fontina and Sun-Dried Tomatoes • 105 Corn: Comforting and Uplifting  • 107   CHAPTER 3 --  SOUPS & STEWS  •  108   Everyone Needs a Masala Dabba • 82 Warm Pasta Salad with Spinach and Fresh Mint • 84 Barley Salad with Figs and Tarragon-Lemon Dressing • 85 Kamut Salad with Carrots and Pomegranate • 87 Bulgur with Butter-Roasted Almonds and Cinnamon • 88 Parmesan Polenta with Rosemary Oil Drizzle • 89 Lemon Quinoa with Currants, Dill, and Zucchini • 90 Saffron Couscous • 91 Leek Salad with Grilled Haloumi Cheese and Rye Berries • 92 Summer Tabouli with Farro • 94 Cumin-Scented Quinoa with Red Beets • 95 Warm Oat Berries with Walnuts and Gorgonzola • 96 Tomato-Infused Bulgur Pilaf with Fresh Basil • 98 Spicy Millet with Yogurt and Fresh Herbs • 99 Spring Pilaf with Artichokes and Green Peas • 101 Orange and Lemon Couscous • 102 Speedy Chickpea Couscous with Pesto • 102 Greek-Style Cornbread with Feta and Thyme • 103 Barley with Crisped Prosciutto and Truffle Oil • 104 Rustic Fall Polenta with Fontina and Sun-Dried Tomatoes • 105 Corn: Comforting and Uplifting  • 107   CHAPTER 4  -- BURGERS, SAVORY CAKES, & MORE  •  130   Smelling Cows and Cutlets • 132 Brie Cakes with Sun-Dried Tomatoes • 134 Lamb Burgers with Bulgur and Mint • 136 Buckwheat-Feta Burgers with Tangy Parsley Sauce • 137 Quinoa Cakes with Smoked Trout and Lime Mayonnaise • 140 Zucchini-Dill Bites with Pine Nuts • 141 Crispy Brown Rice Cakes with Green Olives, Pecorino, and Sage • 143 Sesame-Crusted Fish Sticks with Yogurt Rémoulade • 144 Buckwheat: Bold and Almost Instant • 145   CHAPTER 5  -- PASTA  •  146   My Life with Two Grain Mills • 148 Farmers’ Market Pasta with Heirloom Tomatoes, Rosemary, and Basil • 149 Fettuccine with Salmon, Tomatoes, and Golden Raisins • 150 Spaghetti with Radicchio, Caramelized Shallots, and Bacon • 151 Rustic Linguine with Summer Herbs and Olives • 152 Spicy Spaghetti with Caramelized Onions, Anchovies, and Tuna • 154 Creamy Rotelle with Basil Yogurt and Mozzarella • 155 Spaghetti with Roasted Chestnuts, Hazelnuts, and Sage • 156 Homemade Spelt Fettuccine • 159 Conchiglie with Lamb and Minted Yogurt  • 162 Farro: Ancient and Ambrosial • 163   CHAPTER 6 --  MODERN MAINS  •  164   Worth Waiting For • 166 Artichoke-Rosemary Tart with Polenta Crust • 168 Tomato-Rye Risotto with Cumin and Chorizo • 171 Easy Whole Wheat and Olive Oil Tart Shell • 172 Sardine Tart with Sweet Bell Peppers and Currants • 174 Lamb Chops with Walnut-Sage Crust • 175 Spelt Crust Pizza with Fennel, Prosciutto, and Apples • 176 Roast Chicken with Orange, Lavender, and Thyme • 179 Oat Pilaf with Chicken Livers, Marsala, and Sage • 180 Saffron Risotto with White-Wine Clams and Peas • 182 Caramelized Onion Quiche with Lavender and Crisped Prosciutto • 184 Greek Millet Saganaki with Shrimp and Ouzo • 186 Rye: Tangy and Surprisingly Sweet • 188   CHAPTER 7 -- SWEET ENDINGS  •  190   Intoxicating Fruit • 192 Strazzate (Italian Chocolate-Almond Cookies) • 194 Honey-Almond Cantuccini • 195 Purple Rice Pudding with Rose Water Dates • 196 Greek Yogurt Ice Cream • 198 Orange-Rosemary Cookies with Olive Oil • 199 Riesling Zabaglione over Red Currants • 200 Almond-Peach Clafouti • 201 Wheat Berry Fools with Grand Marnier Figs • 203 Greek Walnut-Barley Cake • 204 Dark Chocolate Cake with Amaretto • 205 Ricotta Millet Pudding with Warm Raspberry Compote • 206 Crème au Chocolat with Brandied Blackberries • 207 Amaranth-Walnut Cookies with Brandy • 208 Lemon-Scented Olive Oil Cake with Plumped Figs • 210 Pomegranate Yogurt Parfait with a Kick • 211 Artisanal Fruit Bread • 212 Whole Wheat and Butter Tart Crust • 213 Dark Chocolate Truffle Tart with Walnuts • 215 Millet: Sweet, and Waiting to Be Served • 216     Sources  •  219 Bibliography  •  221 Index  •  223