Ancient Grains for Modern Meals

Ebook $15.99

Ten Speed Press | Apr 26, 2011 | 240 Pages | ISBN 9781607740629

  • Hardcover$29.99

    Ten Speed Press | Apr 26, 2011 | 240 Pages | 8 x 10 | ISBN 9781580083546

  • Ebook$15.99

    Ten Speed Press | Apr 26, 2011 | 240 Pages | ISBN 9781607740629

Awards

IACP Cookbook Award – Best First Book (Julia Child Award) WINNER 2012

IACP Cookbook Award – Health & Special Diet WINNER 2012

IACP Cookbook Award – Best First Book (Julia Child Award) WINNER 2012

IACP Cookbook Award – Health & Special Diet WINNER 2012

Praise

Winner, Julia Child Award, and Health and Special Diet Award, IACP 2012
Washington Post Top 10 Cookbook of 2011
New York Times Notable Cookbook of 2011
New York Times 2011 Best Summer Cookbook
Cooking Light, Best 100 Cookbooks of the Past 25 Years
Gourmand Awards, 2011 Winner, USA Mediterranean Category


 
“It’s a wonderful book!”
—Ellie Krieger, Food Network, 2011
 
“Maria has an infectious passion that is contagious beyond measure.”
—Suvir Saran, Top Chef Masters contestant, Season 3, 6/9/11

““Whole grains have cast a spell on me are the first words in this excellent cookbook from Speck. Read on and they will cast a spell on you, and, like me, you’ll look forward to her next book.
—Today’s Diet & Nutrition Magazine, Editor’s Picks, 2011

“Grain guru Maria Speck’s new cookbook Ancient Grains for Modern Meals has shown me the proverbial light. . . . Pick up a copy of the book, and you’ll find ideas for breakfasts, dinners, desserts, and breads from Speck’s rich heritage alongside beautifully vibrant photography of select dishes. The breadth and variety present in the collection also reinforce the idea that with the recipes come entire culinary traditions condensed, refined, and recorded for your own gastronomical pleasure.”
—The Epi-Log, Epicurious.com, 8/4/11

“A sensuous love letter to the delicious possibilities of whole grains. . . . Maria brings a curiosity and a puckish sense of exuberance to this glamorous exploration of whole grains.”
—TheKitchn.com, 6/29/11

“Her new cookbook … is a beautiful collection of recipes inspired by her upbringing, and by the Mediterranean whole grain foods she has enjoyed throughout her life. …Hello, Dark Chocolate Muesli. Hi, Saffron Waffles with Orange Cream. Where’ve you been my whole life?”
—Cheryl Sternman-Rule, 5 Second Rule, 6/27/11

“…there are so many gluten-free grain recipes… (amaranth, buckwheat, corn, millet, oats, quinoa, rice, and wild rice) that I didn’t need to feel deprived. Plus, I figured I could easily substitute any of the gluten containing recipes with gluten-free ones as well.”
—EA Stewart, The Spicy RD, 6/7/11

“Maria Speck has given us a great gift; …Going from “I know I should eat more of these” to “That looks great – more, please?” is no small feat with something like grains.” 
—Jacqueline Church, Leather District Gourmet, 6/6/11 

“So if you’re looking to incorporate more whole grains into your diet (and feel and look better too), then make room on your bookshelf for Ancient Grains for Modern Meals.”
—Susan Russo, Food Blogga, 5/25/11

“…I had a hard time deciding which [recipes] to try. I mean, with names like Orange-Scented Scones with Dark Chocolate, Saffron Waffles with Orange Cream, and Pine Nut Bread with Fennel and Sun- Dried Tomatoes, what’s not to love! …And, don’t even get me started on the desserts. My mouth has been watering for the Greek Walnut-Barley Cake or the Dark Chocolate Cake with Amaretto. Yum!”
—Cathy Warner, Bread Experience,  5/22/11

“Once in a while a cookbook will come across that will teach you something new. Something, you haven’t seen anywhere else and Ancient Grains for Modern Meals does it without much preaching…” 
—Shulie Madnick, Food Wanderings, 5/13/11

“This is a wonderfully written book that would make great reading, great eating and also make the perfect gift for someone interested in trying recipes that take us back to our roots.” 
—Pastry chef Caterina Borg, Good Food Gourmet, 5/12/11

“It’s full of wholesome and delicious recipes using whole grains and quick-cooking grains with fresh Mediterranean flavors. It will help you experiment with ingredients such as spelt, quinoa, farro and barley as well as polenta, buckwheat and millet.”
—Jennifer Bartoli, Chocolate Shavings, 5/9/11

“If you’ve turned up your nose at the likes of barley, wheat berries or the unappetizingly-named spelt because of their reputation for being the stuff of hippies or health-nuts, you’ve been missing out on an entire category of good eating. …Greek-born food journalist Maria Speck…shines a light on these misunderstood ingredients…”
—The Wall Street Journal, Bits & Bites, 5/7/11

“Her recipes will surely broaden your horizons as much as they tempt your taste buds.” 
—Amy Sherman, Cooking with Amy, 5/5/11

“Who wouldn’t want to start the day with Walnut Spice Breakfast Cake? That passion comes through in every recipe and tip. I suspect my now-pristine copy of Ancient Grains will soon be dog-eared and spattered with kitchen stains – sure signs of a well-loved cookbook.”
—Alison Ashton, Nourish Network, 5/5/11

“[Maria] recalls her Greek grandmother hanging phyllo dough to dry on the back of the living room furniture. Her culinary style reflects a Greek enthusiasm for fresh herbs and a German precision…”
—Aaron Kagan, The Boston Globe, 5/4/11

“[Maria] considers herself “lucky” for never having been introduced to whole grains as a health food via food pyramids, celebrities and newspaper Health sections. She learned to love them simply as part of a really good home cooked meal growing up in Greece and Germany. Lucky indeed.”
—Jen Garbee, LA Weekly’s Squid Ink blog, 5/3/11

“This is a cookbook food lovers will swoon over. …This book has my over the top, total recommendation… ..if all the recipes are as deliriously good as this one was, then I’m going to work through each recipe in this wonderful new cookbook!
—Hillary Davis, The Best Cookbooks List, 4/23/11

“The book is beautifully written, and a real pleasure to spend time with. Speck manages to soft-sell cooking with grains in a way that has me wanting to completely transform my diet. She should consider starting a cult, maybe she already has—the Cult of Whole Grains. Sign me up.”
—Tim Mazurek, Lottie + Doof, 4/21/11

“In this inspirational book, author and cook Maria Speck draws from her Greek mother’s cooking and the foods of her European upbringing to offer a sumptuous and alluring selection of recipes that would appeal to any cook. 
—Fresh Picks by Nina Simonds, The Daily Beast, 4/20/11

“We are, happily, in the midst of a whole grain renaissance. But we also know that people who are still awakening to whole grains need great recipes, derived from tradition yet re-imagined for the contemporary palate. Thanks to Maria Speck we now have such a book.
—PETER REINHART, author of Whole Grain Breads and Artisan Breads Every Day
 
“Maria Speck has brought her enormously talented culinary skill and multicultural background to these raw ingredients, transforming them into appealing and do-able recipes that will entice you to the kitchen.  If you want to include more whole grains in your diet, or you’re not familiar with farro, barley, quinoa, and the rest—let alone how to cook them—this is the perfect book.
—CLIFFORD A. WRIGHT, author of the James Beard Cookbook of the Year A Mediterranean Feast
 
“Maria Speck really knows her whole grains! She does a terrific job of introducing the reader to this fascinating food group, providing excellent recipes (many Mediterranean-inspired) as well as personal stories drawn from her upbringing that will reward the home cook.
—PAULA WOLFERT, author of Mediterranean Clay Pot Cooking, Mediterranean Grains and Greens, and The Slow Mediterranean Kitchen
 
“Maria’s beautiful book made me hungry at first read. It will not only inspire you to stock your kitchen with a varied assortment of whole grains to simmer, steam, boil, and soak, but will give you an entirely new appreciation of their long and varied history and their infinitely delicious flavors and textures. I want to cook everything Maria writes about.
—LUISA WEISS, creator of The Wednesday Chef

Table Of Contents

Acknowledgments  •  vii
 
Introduction: The Glamour of Whole Grains  •  1
 
Musings on Health, Dieting, and Good Eating • The Whole Grains on My Table • Kitchen Basics for Whole Grains • Baking Basics for Whole Grain Flours • Equipment • ingredients
 
CHAPTER 1  –  BREAKFAST, BRUNCH, & BREADS  •  38
 
Never Give up Baguette, with Butter • 40
Orange Polentina with Honey-Mascarpone Topping • 41
Warm Muesli with Figs, Pistachios, and Anise • 42
Dark Chocolate Muesli with Hazelnuts • 43
Creamy Farro with Honey-Roasted Grapes • 45
Citrus Oatmeal with Apricots and Golden Raisins • 46
Honey-Nut Granola with Olive Oil • 47
Chewy Almond Butter Bars • 48
Apricot-Lemon Bars with Cherries • 49
Saffron Waffles with Orange Cream • 51
Cornmeal Pancakes with Warm Cherry Sauce • 53
Date-Apricot Muffins with Anise • 54
Fig Muffins with Creamy Goat Cheese Filling • 57
Orange-Scented Scones with Dark Chocolate • 58
Lemon-Rosemary Scones • 60
Tangerine-Lavender Coffee Cake • 61
Walnut Spice Breakfast Cake • 62
Pine Nut Bread with Fennel and Sun-Dried Tomatoes • 64
Sweet Zucchini Bread with Mint • 66
Wild Rice Frittata with Mushrooms and Crisped Prosciutto • 67
Olive Bread with Bacon and Thyme • 69
Floating Sesame Loaf • 71
Aroma Bread with Coriander and Fennel • 74
Pumpernickel (German Whole Grain Rye Bread) • 77
Oats: Sweet and Sturdy • 79
 
CHAPTER 2  –  SALADS & SIDES  •  80
 
Everyone Needs a Masala Dabba • 82
Warm Pasta Salad with Spinach and Fresh Mint • 84
Barley Salad with Figs and Tarragon-Lemon Dressing • 85
Kamut Salad with Carrots and Pomegranate • 87
Bulgur with Butter-Roasted Almonds and Cinnamon • 88
Parmesan Polenta with Rosemary Oil Drizzle • 89
Lemon Quinoa with Currants, Dill, and Zucchini • 90
Saffron Couscous • 91
Leek Salad with Grilled Haloumi Cheese and Rye Berries • 92
Summer Tabouli with Farro • 94
Cumin-Scented Quinoa with Red Beets • 95
Warm Oat Berries with Walnuts and Gorgonzola • 96
Tomato-Infused Bulgur Pilaf with Fresh Basil • 98
Spicy Millet with Yogurt and Fresh Herbs • 99
Spring Pilaf with Artichokes and Green Peas • 101
Orange and Lemon Couscous • 102
Speedy Chickpea Couscous with Pesto • 102
Greek-Style Cornbread with Feta and Thyme • 103
Barley with Crisped Prosciutto and Truffle Oil • 104
Rustic Fall Polenta with Fontina and Sun-Dried Tomatoes • 105
Corn: Comforting and Uplifting  • 107
 
CHAPTER 3 –  SOUPS & STEWS  •  108
 
Everyone Needs a Masala Dabba • 82
Warm Pasta Salad with Spinach and Fresh Mint • 84
Barley Salad with Figs and Tarragon-Lemon Dressing • 85
Kamut Salad with Carrots and Pomegranate • 87
Bulgur with Butter-Roasted Almonds and Cinnamon • 88
Parmesan Polenta with Rosemary Oil Drizzle • 89
Lemon Quinoa with Currants, Dill, and Zucchini • 90
Saffron Couscous • 91
Leek Salad with Grilled Haloumi Cheese and Rye Berries • 92
Summer Tabouli with Farro • 94
Cumin-Scented Quinoa with Red Beets • 95
Warm Oat Berries with Walnuts and Gorgonzola • 96
Tomato-Infused Bulgur Pilaf with Fresh Basil • 98
Spicy Millet with Yogurt and Fresh Herbs • 99
Spring Pilaf with Artichokes and Green Peas • 101
Orange and Lemon Couscous • 102
Speedy Chickpea Couscous with Pesto • 102
Greek-Style Cornbread with Feta and Thyme • 103
Barley with Crisped Prosciutto and Truffle Oil • 104
Rustic Fall Polenta with Fontina and Sun-Dried Tomatoes • 105
Corn: Comforting and Uplifting  • 107
 
CHAPTER 4  — BURGERS, SAVORY CAKES, & MORE  •  130
 
Smelling Cows and Cutlets • 132
Brie Cakes with Sun-Dried Tomatoes • 134
Lamb Burgers with Bulgur and Mint • 136
Buckwheat-Feta Burgers with Tangy Parsley Sauce • 137
Quinoa Cakes with Smoked Trout and Lime Mayonnaise • 140
Zucchini-Dill Bites with Pine Nuts • 141
Crispy Brown Rice Cakes with Green Olives, Pecorino, and Sage • 143
Sesame-Crusted Fish Sticks with Yogurt Rémoulade • 144
Buckwheat: Bold and Almost Instant • 145
 
CHAPTER 5  — PASTA  •  146
 
My Life with Two Grain Mills • 148
Farmers’ Market Pasta with Heirloom Tomatoes, Rosemary, and Basil • 149
Fettuccine with Salmon, Tomatoes, and Golden Raisins • 150
Spaghetti with Radicchio, Caramelized Shallots, and Bacon • 151
Rustic Linguine with Summer Herbs and Olives • 152
Spicy Spaghetti with Caramelized Onions, Anchovies, and Tuna • 154
Creamy Rotelle with Basil Yogurt and Mozzarella • 155
Spaghetti with Roasted Chestnuts, Hazelnuts, and Sage • 156
Homemade Spelt Fettuccine • 159
Conchiglie with Lamb and Minted Yogurt  • 162
Farro: Ancient and Ambrosial • 163
 
CHAPTER 6 –  MODERN MAINS  •  164
 
Worth Waiting For • 166
Artichoke-Rosemary Tart with Polenta Crust • 168
Tomato-Rye Risotto with Cumin and Chorizo • 171
Easy Whole Wheat and Olive Oil Tart Shell • 172
Sardine Tart with Sweet Bell Peppers and Currants • 174
Lamb Chops with Walnut-Sage Crust • 175
Spelt Crust Pizza with Fennel, Prosciutto, and Apples • 176
Roast Chicken with Orange, Lavender, and Thyme • 179
Oat Pilaf with Chicken Livers, Marsala, and Sage • 180
Saffron Risotto with White-Wine Clams and Peas • 182
Caramelized Onion Quiche with Lavender and Crisped Prosciutto • 184
Greek Millet Saganaki with Shrimp and Ouzo • 186
Rye: Tangy and Surprisingly Sweet • 188
 
CHAPTER 7 — SWEET ENDINGS  •  190
 
Intoxicating Fruit • 192
Strazzate (Italian Chocolate-Almond Cookies) • 194
Honey-Almond Cantuccini • 195
Purple Rice Pudding with Rose Water Dates • 196
Greek Yogurt Ice Cream • 198
Orange-Rosemary Cookies with Olive Oil • 199
Riesling Zabaglione over Red Currants • 200
Almond-Peach Clafouti • 201
Wheat Berry Fools with Grand Marnier Figs • 203
Greek Walnut-Barley Cake • 204
Dark Chocolate Cake with Amaretto • 205
Ricotta Millet Pudding with Warm Raspberry Compote • 206
Crème au Chocolat with Brandied Blackberries • 207
Amaranth-Walnut Cookies with Brandy • 208
Lemon-Scented Olive Oil Cake with Plumped Figs • 210
Pomegranate Yogurt Parfait with a Kick • 211
Artisanal Fruit Bread • 212
Whole Wheat and Butter Tart Crust • 213
Dark Chocolate Truffle Tart with Walnuts • 215
Millet: Sweet, and Waiting to Be Served • 216
 
 
Sources  •  219
Bibliography  •  221
Index  •  223

Also by Maria Speck

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