Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More [A Cookbook]

A cookbook featuring over 75 recipes that showcase whole grains including amaranth, buckwheat, quinoa, spelt, farro, barley, polenta, and wheat berries. The recipes draw on food traditions from the Mediterranean and northern Europe. Maria Speck presents rustic yet elegant dishes such as Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Buckwheat-Feta Burgers with Tangy Parsley Sauce, and Purple Rice Pudding with Rose Water Dates. The book guides home cooks in incorporating whole grains into everyday cooking, from quick-cooking varieties like quinoa and buckwheat to slower-cooking grains such as spelt and Kamut. Recipes use natural ingredients including butter, cream, and prosciutto in moderation to create Mediterranean-inspired flavors. The book won the IACP Julia Child Award and the Gourmand World Cookbook Award, and was named one of The Washington Post's Ten Best Cookbooks of the Year. It was also recognized as a New York Times Notable Cookbook.