Maria Speck, a popular cooking teacher who lives in Cambridge, Massachusetts, is an avid fan of whole grains, and in Ancient Grains for Modern Meals, she shares her enthusiasm for using them in everything from breakfast fare to main courses and desserts. Whether quick-cooking grains like polenta, buckwheat, and millet or those that need more time, you’ll find an amazing variety of dishes (many inspired by her European upbringing in Greece and Germany) in this collection. “Oat Berries with Walnuts and Gorgonzola” made a delectable and unusual side dish for a meal I served recently. Now, I’m anxious to try “Creamy Farro with Honey-Roasted Grapes” for breakfast and “Lamb Burgers with Bulgur and Mint” for supper. Ancient Grains for Modern Meals has been mentioned as one of the best cookbooks of 2011 by The New York Times and has been nominated for two cookbook awards by the International Association of Culinary Professionals.
Ancient Grains for Modern Meals by Maria Speck
by Maria Speck
Ten Speed Press