Author(s): Maria Speck
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.
Wanting to easily incorporate whole grains into your diet but not sure where to start? This book will guide you with yummy recipes for breakfast, lunch and dinner, along with great cooking technique tips. This cookbook is sure to be well worn!
Alicia, The Book Grocer
"Maria Speck is my whole grain guru. She conjures the appeal and sumptuousness of these wondrous staple foods in a way that makes me want to run to the kitchen immediately and start cooking. Her passion, knowledge, and good taste are reflected on every page in this beautiful book that makes eating whole grains more approachable and inspiring than ever." -Ellie Krieger, RD, host of The Food Network's "Healthy Appetite" and author of "Weeknight Wonders" ""Simply Ancient Grains" is an ode to bringing whole grains into the modern kitchen, not simply as 'health food, ' but as nourishing and delicious additions to the home cook's pantry. The artful recipes make use of unique flavors and textures, weaving together the exotic and the familiar. For the whole grain lover, this book is a trustworthy reference and an inspiration." -John Becker and Megan Scott, authors of "Joy of Cooking" "Maria Speck brings a wealth of surprise to grains with her vivid sense of color, and her attention to texture and, of course, to taste. All of these elements come into view in an utterly fresh way. What an innovative book!" -Deborah Madison, author of "Vegetable Literacy "and "The New Vegetarian Cooking for Everyone"
MARIA SPECK is a food journalist and the author of the award-winning cookbook Ancient Grains for Modern Meals. She is currently an instructor in the professional program of the Cambridge School of Culinary Arts, and has contributed to "Gourmet, Saveur, Gastronomica, "the "Vegetarian Times, "and" Cooking Pleasures."