The effort that went into putting the meal on the table will encourage a more drawn-out appreciation of the finished result. 57K likes. • strive for imperfection; no need to be a four-star chef. 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. Ancient Grains for Modern Meals. Ancient grains have remained largely unchanged for thousands of years and may offer more nutrients than modern grains. US$40.00, US$28.89 US$35.00, US$39.55 |, 208
In fact, we think so highly of Maria’s work that we’ve appointed her a Culinary Advisor to the Whole Grains Council. Everyday low prices and free delivery on eligible orders. 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.
I can’t wait to try dozens of other recipes, from the Leek Salad with Grilled Haloumi Cheese and Rye Berries pictured on the book’s cover (I adore haloumi) to the Lamb Stew with Wheat Berries in Red Wine Sauce. We are learning a lot about what we already have and making it available to more people than ever before. I love the subtle sweetnes of whole oats, the slight sourness of rye, and the pleasing nuttiness of wheat berries. Ancient Grains for Modern Meals isn’t all about whole grains, though. 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. 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, s • cook as often as you can Speck manages to soft-sell cooking with grains in a way that has me wanting to completely transform my diet. Today we call this “mindful eating.” I believe this happens naturally – when you cook.”
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. . US$27.99, US$28.47 US$40.00, US$18.49 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. US$24.95, US$15.99 If you want to include more whole grains in your diet, or you’re not familiar with farro, barley, quinoa, and the rest—let alone how to cook them—this is the perfect book.”—CLIFFORD A. WRIGHT, author of the James Beard Cookbook of the Year A Mediterranean Feast “Maria Speck really knows her whole grains! Julia Child Award. Buy. Yum!”—Cathy Warner, Bread Experience, 5/22/11“Once in a while a cookbook will come across that will teach you something new. I made the Lemon-Scented Olive Oil Cake with Plumped Figs this weekend (pictured above, just as it came out of the oven and when it hit our table), and my husband, flipping through the pages, requested the Dark Chocolate Truffle Tart with Walnuts for his upcoming birthday. Here’s some of the first paragraph: Maria Speck’s childhood included time in her father’s native Germany and her mother’s Greek homeland, in an era (not so long ago!) We are experiencing technical difficulties. Sort of the opposite of “easy come, easy go.” The pages are studded with blue boxes on topics like: * how to toast nuts * zesting citrus . …Greek-born food journalist Maria Speck…shines a light on these misunderstood ingredients…”—The Wall Street Journal, Bits & Bites, 5/7/11 “Her recipes will surely broaden your horizons as much as they tempt your taste buds.” —Amy Sherman, Cooking with Amy, 5/5/11“Who wouldn’t want to start the day with Walnut Spice Breakfast Cake?
Lucky indeed.”—Jen Garbee, LA Weekly’s Squid Ink blog, 5/3/11“This is a cookbook food lovers will swoon over.