By Maria Speck
Food author Maria Speck’s ardour for propelling previous global staples akin to farro, barley, polenta, and wheat berries to the leading edge of latest American cooking is superbly awarded in Ancient Grains for contemporary Meals. Rustic yet stylish dishes--Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat Berries in purple Wine Sauce, and red Rice Pudding with Rose Water Dates--are bound to please discerning palates and turn into favorites in any complete grain repertoire.
Food enthusiasts and health-conscious domestic cooks alike how you can combine entire grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower forms corresponding to spelt and Kamut. the beautiful flavors and vigorous textures of entire grains are more advantageous with ordinary components akin to butter, cream, and prosciutto--in moderation--to create lush Mediterranean-inspired recipes. Maria’s approachable variety and beneficiant spirit make this number of primary, up-to-date classics a treasury for today’s cooks.
From the Hardcover edition.
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Extra resources for Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More
Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More by Maria Speck
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