Food writer Maria Speckas 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. 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. 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. Mariaas approachable style and generous spirit make this collection of time-honored, updated classics a treasury for todayas cooks. From the Hardcover edition.As is customary, everyone was handed a little white paper bag containing a traditional wheatberry concoction called koliva. I completely ... 3 To make the koliva, combine the cinnamon, cumin, and salt in a small bowl. Heat a ... When ready to serve, place a paper doily on a round decorative plate or a silver tray. Cutout aanbsp;...
|Title||:||Ancient Grains for Modern Meals|
|Publisher||:||Ten Speed Press - 2011-04-26|