Grist
A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes
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- 3,99 €
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- 3,99 €
Description de l’éditeur
As featured in Epicurious, Modern Farmer, Refinery29, Shape, Plated, Eater, Food52, Midwest Living, Bon Appetit, MindBodyGreen, The Infatuation, Associated Press, On the Menu and NPR's The Splendid Table.
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 Appétit, 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 Appétit
"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)
PUBLISHERS WEEKLY
In this highly informative work, chef Berens (Ruffage) showcases the potential of cooking with grains and legumes. "The perception of whole grains seems to still be of leaden health food, endless cooking times, and cud-like chewing," writes Berens. She debunks this misconception with more than 140 recipes that celebrate the "underappreciated staples... in their unprocessed (and often savory) state." After guiding readers through "some things to know"—including how to mitigate "swings in gas"—she begins with a chapter of condiments, featuring vinaigrettes, pickles, and sauces such as lemon tahini or garam masala yogurt. In a hearty section on legumes, the bean family is outlined alongside helpful grids and flavor formulas that show cooks how to build versatile and vibrant dishes such as stewed Cannellini beans with saffron sofrito, or how to enjoy "a week's worth of black beans without any boredom." Grains get their due in a number of imaginative recipes, including gnocchi made from oats, barley doughnuts, and stewed frekkeh (a cracked wheat similar to bulgur). Woven throughout are essays and farmer interviews that present a strong case for increasing the role of grains and legumes in the global food system. The result is a definitive guide rich with flavor and inspiration.
