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Ancient grains for modern meals : Mediterranean whole grain recipes for barley, farro, kamut, polenta, wheat berries & more / Maria Speck ; photogaphy by Sara Remington.

by Speck, Maria.

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Berkeley : Ten Speed Press, 2011.

Cooking (Cereals)

Cooking, Mediterranean.

Electronic Resource

978-1-58008-354-6.jpg

9781580083546 (hardback)

1580083544 (hardback)

ix, 230 p. : col. ill. ; 26 cm.

Introduction: the glamour of whole grains -- Breakfast, brunch, & breads -- Salads & sides -- Soups & stews -- Burgers, savory cakes, & more -- Pasta -- Modern mains -- Sweet endings.

"A whole-grain cookbook featuring well-balanced and wholesome recipes inspired by the Mediterranean cuisines of Greece, southern France, Italy, and Turkey. Author Maria Speck loves whole grains such as farro, barley, quinoa, and spelt, not only because they are healthy and nutritious, but also because they are versatile ingredients for delicious and satisfying breakfasts, breads, salads, soups, main dishes, and desserts. In Ancient Grains for Modern Meals, Speck draws on her Greek mother's cooking and the foods of her European upbringing to offer 100 recipes that fuse tradition with flavors for the modern palate. Rustic yet elegant dishes such as Creamy Breakfast Farro with Honey-Roasted Grapes, Quinoa Cakes with Smoked Trout, Red Wine Braised Lamb with Wheat Berries, and Ricotta Millet Pudding with Blood Orange Syrup are wonderful additions to every home cook's whole-grain repertoire"--

"A whole-grain cookbook featuring well-balanced and wholesome recipes inspired by the Mediterranean cuisines of Greece, southern France, Italy, and Turkey"--

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