Maria Speck - Simply Ancient Grains

Wednesday, May 27, 2015 - 6:00pm

From black rice to burgundy quinoa and golden Kamut berries—ancient grains are showing up on restaurant menus and store shelves in abundance. Yet in our own kitchens, many of us fear that whole grains are too difficult and time-consuming to prepare. But ancient grains can transform our cooking and eating—from simple weeknight fare to mouthwatering reinventions of all-time favorites. In Simply Ancient Grains, Maria Speck explains how easy it is to bring these fascinating and nourishing staples to the table for breakfast, lunch, dinner, and dessert. This simplified approach takes whole grains to the next level by re-creating familiar comfort foods and amplifying their flavor and nutritional profile.

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, Vegetarian Times, and Cooking Pleasures.

1 Ferry Building
San Francisco, CA 94111
Simply Ancient Grains: Fresh and Flavorful Whole Grain Recipes for Living Well Cover Image
ISBN: 9781607745884
Availability: Usually Ships in 1-5 Days
Published: Ten Speed Press - April 14th, 2015

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.