Maria Speck’s cookbook will have you wanting to add ancient grains to your diet with the unique textures, ingredients, and flavors she uses in her exceptional recipes. She introduces a Two-Step Philosophy to streamline the cooking time and meal planning. The Two-Step Philosophy speeds up the cooking time of the grains by doing a little preparation at night.
“Simply Ancient Grains” has a wonderful chart that gives inspiration for picking the grains and meal planning. The recipes use a whole variety of grains including: kamut, wild rice, wheat berries, barley, and bulgur. This is a must have reference for grain lovers or anyone who would like to add more grains to their menus.
There are recipes for breakfast, for salads, for main dishes and even for desert. It is not a vegetarian cookbook, though there are many vegetarian recipes. The photos that accompany the recipes are beautiful.
Some of my personal favorite recipes are: fusilli with tahini yogurt sauce and nigella seeds, freekeh soup with spicy harissa shrimp and dates, and vegetarian wild rice paella with sweet potatoes, tart cherries and gorgonzola. The recipes are explained very well.
If you are bored of the same, old recipes and meals, pick up a copy of “Simply Ancient Grains” for new motivation.
I received this book from the Blogging for Books program in exchange for this review.