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Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More Hardcover – Apr 26 2011

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Product Details

  • Hardcover: 240 pages
  • Publisher: Ten Speed Press (April 26 2011)
  • Language: English
  • ISBN-10: 1580083544
  • ISBN-13: 978-1580083546
  • Product Dimensions: 25.8 x 21.1 x 2.3 cm
  • Shipping Weight: 1 Kg
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: #18,308 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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1 of 3 people found the following review helpful By charlie on March 26 2013
Format: Hardcover Verified Purchase
I bought this cookbook for any qiunoa recipes it might have. The book came in the specified time and in great shape. Unfortunately there were only a couple of qiunoa recipes in the entire book so I was disappointed. I am not familiar with a lot of the grains they use in the recipes but I am trying to branch out into healthier cooking so I might be less disappointed with a little effort on my part.
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Most Helpful Customer Reviews on (beta) 61 reviews
80 of 82 people found the following review helpful
Whole Grains for Gourmets June 12 2011
By Dr. Karin M. Anderson - Published on
Format: Hardcover Verified Purchase
At the first glance, Maria Speck's book not only pleases by its appetizing photos, but, also, by its clear, user friendly design. A mixture of biographical anecdotes, helpful comments and tempting recipes - don't worry, the recipes are the main part - the book is very well written, funny, not only instructive, but also entertaining.
Reading it, I had several "Aha" moments - the author (who grew up in Germany and Greece) doesn't shy away from rich ingredients like butter, bacon, or a shot of booze, but believes that "food has to be mouthwatering" and "eating is about pleasure first, and dieting last". And her recipes really live up to that credo!
I served the "Brie Cakes with Sun-Dried Tomatoes" to my rather skeptical husband who, after the first forkful, turned into an ardent "believer". The oat based burgers, seasoned with roasted pine nuts, rosemary and sage, were absolutely amazing! Being an avid baker, I also tried the "Greek Walnut-Barley Cake", Lemon-Rosemary Scones" and "Orange Scented Scones with Dark Chocolate" - all were delicious.
The instructions are very clear and easy to follow, even for iffier steps (like handling very sticky dough), and, for people like me, who don't like it too sweet, there is no necessity to cut down on sugar or honey - the seasoning is just right.
This is really a cookbook that takes the scary (and Puritan!) out of whole grain cooking.
66 of 68 people found the following review helpful
By far, my favorite new cookbook! June 20 2011
By Peace, Love, Vegan - Published on
Format: Hardcover
I am absolutely in love with cookbooks. As a general rule my grandma once told me, it's worth buying a cookbook if you get 2 or 3 unique new recipes you can go to regularly. Now, I usually don't buy cookbooks that aren't vegan specific but I could not pass this one up. The salads section alone has been worth the money and are already vegan (aside from some added cheese or butter which is easy to substitute or omit).

I've made the salad on the cover, which is delicious with a garlic marinated tofu slice, and we've made this recipe twice in 2 weeks. The recipe that really sold the book for me was the Bittersweet Koliva that you can see in the Amazon "Look Inside"feature. I made this for my Greek friend from Thessaloniki (where the author is from) and she LOVED it! It's a very unique sweet grain dish that I never would have thought of on my own. And a little tip, I substituted the raisins and dragees for ribbons of toasted coconut. So delicious!

I highly recommend this book so anyone and everyone! It has creative recipes that I never could have imagines and they are so simple and wholesome. Though I have only tried a few of these ancients grains, they have become the new staples in my diet (plain brown rice is out! haha). What's also great is that it is a healthy but delicious book that's great for vegetarians, carnists, and vegans alike!

If you're on the fence about getting this book, try some of the recipes you can see in the "Look Inside" feature (this is a good tip for any cookbook you might want on Amazon) and see if yourself how worthwhile it would be to have. I hope you all enjoy it as much as I do.
47 of 48 people found the following review helpful
Delicious, 100% Whole Grains May 5 2011
By S. Nasser - Published on
Format: Hardcover
I've enjoyed everything I've tried from this book so far. There are a lot of interesting combinations of Mediterranean flavors to try. The recipes strike a nice balance between being fully detailed, so that you can follow them exactly if you wish, and being adaptable, so that you can take the inspiration provided and adapt it to your tastes and supplies.

This is a very good-looking book, with nice page layout and lovely photographs.

I love that the recipes, including the baked goods, all use 100% whole grains--no hidden white flour.
65 of 72 people found the following review helpful
a little disappointed; title is a little misleading Aug. 23 2011
By Milic - Published on
Format: Hardcover
i was really looking forward to finding lots of recipes using whole grains, or "berries", as the author calls them, but i found that many of the recipes only use whole grain flour, and not the whole grain. there is only 1 recipe for amaranth and buckwheat, and 3 for quinoa, for example. the recipes look good, but it's not what i was expecting.
19 of 22 people found the following review helpful
A Whole Grains Cookbook Everyone Can Savor June 4 2011
By Myrna S. Greenfield - Published on
Format: Hardcover
I can't even pretend to be objective about Maria Speck's new cookbook, "Ancient Grains for Modern Meals" because a) Maria's a long-time friend; b) she let me test a couple of the recipes; c) the recipes are creative, delicious, and fun to cook; d) the photos are gorgeous; e) it's a great read, because it's full of stories about Maria's Greek and German family; and f) the information about cooking with whole grains is really useful, whether you know your spelt from your farro or you couldn't tell the difference between a grain of brown rice and a couscou (what the heck do you call a single grain of couscous, anyway?)

Maria embraces the use of butter, cream and bacon; and insists that "health is the last thing on my mind when I eat." Fortunately, even though I'm a pescovegetarian and try to eat as healthily as possible, I can still enjoy this cookbook, because many of the recipes includes suggestions for how to lighten them up or make them vegetarian.

Whether you're a hedonist or a health nut, this book will make you want to try every recipe, because Maria swoons over the taste and texture of each whole grain like it's a treasured friend. To be candid, I think she's a bit nutty, because, face it, certain grains are rather bland. For example, what's the big whoop about polenta? Even when it's fried with a nice crust, it still tastes like breakfast cereal. Fortunately, her recipes call for foods with strong Mediterranean flavors--such as feta cheese, smoked trout, and olives--that could make almost any grain taste good.

Millet is another one of those grains that I'm not particularly crazy about, but its dry, almost nutty flavor is a perfect foil to soak up the salty tomato sauce in one of my favorite recipes in the book, "Greek Millet Saganaki with Shrimp and Ouzo." I've never been a fan of ouzo, either, but the liqueur cuts through the salt and gives this dish a bright, clean flavor. I even discovered that ouzo can be pretty refreshing when you drink it on the rocks with a splash of soda.

Although I'm admittedly biased, I'm sure that you, too, will find at least one new food in this cookbook that you never thought you'd want to eat.

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