Ancient Grains for Modern Meals

Ancient Grains for Modern Meals

Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More

Book - 2011
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A whole-grain cookbook featuring well-balanced and wholesome recipes inspired by the Mediterranean cuisines of Greece, southern France, Italy, and Turkey.
Publisher: Berkeley : Ten Speed Press, 2011
ISBN: 9781580083546
Branch Call Number: 641.631 SPE 2011
Characteristics: ix, 230 p. : col. ill


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SchipperkeMad Apr 30, 2014

Rather than being trendy, the recipes in this book focus on using the grains to make food that tastes delicious. It is refreshing to have a cookbook author advocate that the sensible use of butter does not automatically lead to a thickening waistline.
I too bought a copy of this book after borrowing it from the library.

May 26, 2012

Beautiful Book, Beautiful Photography! Yum!

Jun 27, 2011

I liked this so much I bought a copy. I've made several dishes and they were both great. Lot's of good info on buying and using whole grains. The writing is good--stories and history of her love of whole grains. She has a German/Greek background and a husband who is from the Middle East, so the food combines all of those factors which makes it homey and exotic at the same time. Yum.

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