Princeton Public Library

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

eng

Includes bibliographical references (p. 221-222) and index

illustrations

index present

non fiction

Ancient grains for modern meals

bibliography

646113600

Maria Speck ; photogaphy by Sara Remington

Mediterranean whole grain recipes for barley, farro, kamut, polenta, wheat berries & more

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

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