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Food writer Maria Speck’s passion for propelling Old World staples such
as farro, barley, polenta, and wheat berries to the forefront of new
American cooking is beautifully presented in Ancient Grains for Modern
Meals. In this inspired and highly personal book, Maria Speck draws on
food traditions from across the Mediterranean and northern Europe to
reveal how versatile, satisfying, flavorful, and sophisticated whole
grains can be.

Rustic but elegant dishes--Creamy Farro with Honey-Roasted Grapes,
Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat
Berries in Red Wine Sauce, and Purple Rice Pudding with Rose Water
Dates--are sure to please discerning palates and become favorites in any
whole grain repertoire.

Food lovers and health-conscious home chefs alike learn how to integrate
whole grains into their busy lives, from quick-cooking quinoa and
buckwheat to the slower varieties such as spelt and Kamut. The stunning
flavors and lively textures of whole grains are enhanced with natural
ingredients such as butter, cream, and prosciutto--in moderation--to
create lush Mediterranean-inspired recipes. Maria’s approachable style
and generous spirit make this collection of time-honored, updated
classics a treasury for today’s cooks.

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