Shortlisted for the 2022 Art of Eating Prize Make grains the
easiest, healthiest, and most exciting stars on your table. Grist
is the only grain and legume cookbook you need. Abra Berens, a
James Beard semifinalist for Outstanding Chef: Great Lakes and the
author of Ruffage, shares more than 300 recipes and variations,
plus substantial reference information to help you discover the
next great grain. Grist includes more than 125 recipes for 29
different types of grains, legumes, and seeds that, in combination
with vegetables and lean proteins, are the stars of the healthiest,
most variable, and most satisfying meals-many of them gluten free.
New and seasoned home cooks will want to reference this guide to
start building a repertoire of approachable, big-on-flavor recipes.
Home cooks will be attracted to the reference quality of the book,
its beauty (more than 100 photos and 30 illustrations) and heft
(125 recipes + 300 variations = 448 pages), as well as the great
writing, relatable voice, author authority, unique recipe style,
extensive variations, and gorgeous photography and illustrations.
THIS IS THE A TO Z OF GRAINS, BEANS, AND LEGUMES: The content is
deep and authoritative, but also wide-ranging, with information and
recipes for 29 different grains, legumes, and seeds: Amaranth,
Barley, Black-Eyed Peas, Buckwheat, Bulgur, Chickpeas, Common
Beans, Corn, Cowpeas, Crowder Peas, Farro, Fava Beans, Field Peas,
Fonio, Freekeh, Legumes, Lentils, Lima Beans, Millet, Oats, Quinoa,
Rice, Sorghum, Split Peas, Soy Beans, Teff, Tiny Seed Grains, and
Wheat Berries. REFERENCE BOOK: Organized by type of
grain/legume/seed, each chapter offers authoritative info and tips
that home cooks can use to deepen their knowledge of ingredients
and broaden their repertoire of techniques. The recipes are simple,
are generally quick to prepare, and use ingredients that are easy
to find or often already in people's pantries. FOLLOW UP ON
SUCCESS: Ruffage by Abra Berens was named a Best Cookbook for
Spring 2019 by the New York Times and Bon Appetit, was a 2019
Michigan Notable Book winner, and was nominated for a 2019 James
Beard Award. Here's some strong praise for Ruffage: "Things in my
kitchen have changed since Ruffage arrived. This organized,
easygoing guide to 29 vegetables offers a few cooking methods for
each one, supplemented by several variations." -Kim Severson, New
York Times "[RUFFAGE] is a total classic in the making."-Christina
Chaey, associate editor, Bon Appetit "Crammed with exciting ideas
that encourage creativity, this lively book will quickly become an
essential item in the home cook's library."-Library Journal
(starred review)
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