Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More
Author: Maria Speck
Publisher: Ten Speed Press
In this inspired and highly personal book, Maria Speck draws on food traditions from across the Mediterranean and northern Europe to reveal how versatile, satisfying, flavorful, and sophisticated whole grains can be. 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. 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. 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. From the Hardcover edition.
Fresh and Flavorful Whole Grain Recipes for Living Well
Author: Maria Speck
Publisher: Ten Speed Press
The award-winning author of Ancient Grains for Modern Meals, Maria Speck makes cooking with ancient grains faster, more intuitive, and easier than ever before in this collection of recipes, most of which are gluten-free. From black rice to red quinoa to golden Kamut berries, ancient grains are showing up on restaurant menus and store shelves in abundance. Yet in home kitchens, many fear that whole grains are too difficult and time-consuming to prepare. In Simply Ancient Grains, Maria makes cooking with these fascinating and nourishing staples easy and accessible with sumptuous recipes for breakfast, lunch, dinner, and dessert. Her family-friendly dishes are Mediterranean-inspired and delicious, such as Spicy Honey and Habanero Shrimp with Cherry Couscous; Farro Salad with Roasted Eggplant, Caramelized Onion, and Pine Nuts; and Red Rice Shakshuka with Feta Cheese. Maria’s tips and simplified approach take whole grain cooking to the next level by amplifying the flavor and enduring beauty of these nutritious grains. From the Hardcover edition.
A revolutionary cookbook using an ancient grain, Go Barley: Modern Recipes for an Ancient Grain includes more than one hundred healthy, delicious, easy-to-follow recipes that will become favourites in every kitchen. Turn your favourite dish into a nutritional powerhouse with barley. Delicious and easy to use, barley is the newest superfood with tremendous health benefits. High in fibre, this ancient grain has been proven to lower cholesterol, a risk factor for heart disease, and promote digestive health. Barley has a lovely nutty flavour and adds great texture to soups, stews, and salads. It blends well into main dishes, sides, and desserts, and when used in flour form, it makes wonderful breads and baked goods. Not only does the grain help you feel fuller longer, it is also a source of many essential vitamins and minerals, including B vitamins, folate, iron, calcium, potassium, phosphorus, magnesium, manganese, zinc, and selenium. Divided into familiar sections of Breakfast; Appetizers, Salads, and Soups; Main Dishes; Sides; Baking; and Sweet Treats, there is a recipe for any meal of the day. Recipes include Chicken Mushroom Crêpes; Prairie Cranberry Almond Crisps; Wild Rice, Barley, and Fruit Salad; Lentil and Barley Fish Chowder; Barley Apricot Stuffed Pork Tenderloin; Barley Jambalaya; Spinach, Smoked Salmon, and Barley Risotto; Mushroom Barley Burgers; Blueberry Barley Muffins; Chocolate-Dipped Almond Biscotti; Prairie Streusel-Topped Cake; and many more.
In Sara Moulton's Home Cooking 101, Sara helps answer that eternal question, "What's for dinner?" This must-have resource combines 150-plus all-new recipes with time-tested methods that elevate meals from everyday to extraordinary. Sara guides readers every step of the way, from including detailed instructions in every recipe to ensure the dish comes out perfectly every time to tips about selecting ingredients and balancing flavors. Bright color photographs and straightforward techniques show how easy it is to build flavors in a pan for a one-dish dinner, bake seafood in parchment for a quick healthy meal, and turn fresh seasonal produce into scene-stealing side dishes. Readers will find recipes to please every palate, including a whole chapter of vegetarian and vegan options. Enjoy fresh-tasting classics such as Sautéed Lemon Chicken with Fried Capers, Steak with Pickled Salsa Verde, and No-Knead Walnut Rosemary Bread, along with inspired new dishes such as Smashed Crispy Jerusalem Artichokes and Seared Scallop Salad with Spicy Watermelon Vinaigrette. Home Cooking 101 also features contributions from some of Sara's favorite fellow chefs, including Rick Bayless, Amanda Cohen, Hiroko Shimbo, Jacques Torres, Marc Vetri, and Grace Young. Sara's signature mix of energy and warmth makes this invaluable resource a joy to cook from, proving that even a quick weeknight meal can be fun and easy.
We all know that processed foods, such as refined wheat, lack the nutritional goodness of whole-grain foods--but did you know that many whole grains provide similar, if not stronger, health benefits than fruit and vegetables? Most of us choose our food for flavour rather than nutrition and whole foods often have had an undeserved reputation for being bland and old-fashioned. Ancient Grains seeks to overturn this misconception, by showing how cooking with ancient grains offers a rich palette of flavourful whole-grain meals.
Mega-nutritious Meals that are Inspired, Delicious and Fad-free
Author: Tina Ruggiero
Publisher: Page Street Publishing
When it comes to food and nutrition, it's understandable to be confused right now. What's healthier; vegan, Paleo, gluten-free or raw? Are you stumped about what to feed your family? THE TRULY HEALTHY FAMILY COOKBOOK has the answers. It's full of delicious recipes based on modern nutrition science. It takes a flexitarian approach that includes the best parts of the current health movements. Armed with this book, you'll have the power to take charge of your family's health with smart, balanced and varied eating. Registered dietitian, best-selling author and nutrition expert, Tina Ruggiero offers up her best 120 mega-nutritious recipes you won't find elsewhere that focus on what works when it comes to good-for-you cuisine: tasty, fresh, real food ingredients, simple preparation and proven nutrition. Scrumptious recipes include Homemade Date and Almond Muffins; Orange-Infused Couscous with Fresh Cherries; Curried Veggie Pancakes; Crustless Mini-Quiche with Goat Cheese and Beet Greens; Thai Salmon Sliders; Stuffed Chicken with Herbed Ricotta and Kale; Fruited Yogurt Brulee and Chocolate Chip Angel Food with Ganache. THE TRULY HEALTHY FAMILY COOKBOOK is about real food with big benefits, and it's relevant no matter how large or small your family. This is the only cookbook you'll need! Mom's Choice Award Gold Medal recipient.
Craft Delicious, Healthful Breads, Pastries, Desserts, and More - Including a Comprehensive Guide to Grinding Grains
Author: Tabitha Alterman
Publisher: Voyageur Press (MN)
Take control of the grains you eat. Whole Grain Baking Made Easy is a guide for bakers who want to maximize the nutritional value of their breads and desserts while experimenting with delicious new flavors of many different whole grains. Including a Comprehensive Guide to Grinding Grains.
The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.
Cooking with grains is a flourishing global trend. Ancient grains, such as bulgur wheat, spelt, wheat berries, and teff, are popular for the texture and flavor they bring to dishes, as well as their health benefits. This visually stylish and comprehensive cookbook satisfies today's worldwide appetite for tasty, versatile, and healthy grains, with more than 150 fresh and exciting recipes. Grains as Mains is not a vegetarian cookbook, but the majority of the recipes are meat-free, with suggestions for "choosing your own protein" accompaniments. It features a wide range of recipes, many of which are gluten-free. Where relevant, graphic devices show how to swap your grains for easy recipe variations. With warm and evocative photography and step-by-step techniques, this book takes a fresh approach to cooking with century-old grains. The book is for the adventurous cooks eager to experiment with unusual and exciting ingredients, and health-conscious cooking enthusiasts who are looking for delicious new styles of recipes. Featured grains include cornmeal (polenta), bulgur wheat, quinoa, millet, barley, spelt, wheat berries, amaranth, farro, buckwheat, khorasan wheat (kamut), teff, sorghum, and freekeh.
With 139, easy-to-follow, bread, snack, dessert and main course recipes, you will find recipes to make low-cost, nutritious meals for yourself and your family right at your finger tips! "Cooking with Ancient Grains" is the product of a lifetime of research and experimentation with organically grown, freshly ground, low-gluten and gluten-free ancient grains. Discover how to increase the nutritional quality and digestibility of your grains while buying in bulk and saving money. Now, you can experiment with simple, time-saving, traditional methods of preparing grains such as soaking, sprouting, fermenting and grinding to make no-knead and sourdough breads. You will also learn why you should use other natural ingredients such as healthy grass-fed meats, cage-free eggs, healthy oils, natural sweeteners and low-sodium salt when preparing food. But, best of all, you can experience the satisfaction of watching your family grow healthy and happy... naturally!!