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Title details for Ancient Grains for Modern Meals by Maria Speck - Available

Ancient Grains for Modern Meals

by Maria Speck
ebook
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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.
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Publisher: Clarkson Potter/Ten Speed

Kindle Book

  • Release date: April 26, 2011

OverDrive Read

  • ISBN: 9781607740629
  • Release date: April 26, 2011

EPUB ebook

  • ISBN: 9781607740629
  • File size: 13421 KB
  • Release date: April 26, 2011

Formats

Kindle Book
OverDrive Read
EPUB ebook

subjects

Cooking & Food Nonfiction

Languages

English

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.
Expand title description text
Cooking & Food Nonfiction