UID:
kobvindex_ZLB34869056
ISBN:
9781797207155
Content:
" 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 meals8212 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 Appé,it , 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. 8212 Kim Severson, New York Times [RUFFAGE] is a total classic in the making.8212 Christina Chaey, associate editor, Bon Appé,it Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library.8212 Library Journal (starred review)"
Content:
Biographisches: "Abra Berens is a Michigan chef, author, and former farmer. Through every recipe written and meal served, she aims to tighten the connection between eaters and growers. She believes we can invest in a stronger, more equitable food system for everyone, from producers to grocers to consumers. Her cookbook Ruffage: A Practice Guide to Vegetables was a 2019 Michigan Notable Book winner and James Beard Award nominee. Her dinners at Granor Farm in Three Oaks, Michigan, made her a James Beard semifinalist for Outstanding Chef: Great Lakes." Rezension(2): "〈a href=http://www.publishersweekly.com target=blank〉〈img src=https://images.contentreserve.com/pw_logo.png alt=Publisher's Weekly border=0 /〉〈/a〉: Starred review from August 16, 2021 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. Agent: Kari Stuart, ICM Partners. " Rezension(3): "〈a href=http://lj.libraryjournal.com/ target=blank〉〈img src=https://images.contentreserve.com/libraryjournal_logo.png alt=Library Journal border=0 /〉〈/a〉: September 1, 2021 Berens has received James Beard award nominations for both her work as a chef at Michigan restaurant Granor Farm and for her 2019 cookbook Ruffage . Her latest employs a similar format and ethos to explore 29 grains, seeds, and legumes from around the world (among them, amaranth, fonio, quinoa, and cowpeas). Recipes are organized into three categories (grains, seeds, legumes), then by preparation method (boiling, pan-frying, milling, sprouting), and Berens shares dozens of tips for choosing, storing, and cooking these staples. Her more than 140 savory and sweet recipes elevate shelf-stable ingredients by adding fresh flavors, in dishes like accara (West African black-eyed pea fritters), corn porridge with mushroom cream, horchata, and barley doughnuts with marigold syrup, plus salads, soups, risottos, vegetable medleys, and breads. Each recipe features several variations, often driven by seasonal ingredients,there are plenty of vegan and vegetarian options, and where meat is featured in a recipe it can easily be omitted. VERDICT Berens demystifies grains, seeds, and legumes with her suggestions. An essential guide for home chefs looking to cook more than white rice and canned beans. --Kelsy Peterson, Brighton Grammar Sch., Melbourne, AustraliaCopyright 2021 Library Journal, LLC Used with permission. " Rezension(4): "〈a href=https://www.booklistonline.com target=blank〉〈img src=https://images.contentreserve.com/booklist_logo.png alt=Booklist border=0 /〉〈/a〉: October 1, 2021 Many cookbooks with a focus on a specific ingredient or food group take the stance that, by cooking with that ingredient, the reader will solve a problem in their life and/or the larger world. Chef and author Berens takes a more realistic approach, advocating for a plant-based diet in which grains, beans, seeds, and legumes play a large part, but need not completely replace animal-based proteins. She also does not ignore the complexities faced by anyone cooking and eating in the fraught and inequitable contemporary world. Berens encourages readers to start with ingredients they're excited about and demonstrates her own enthusiasm with a guide that includes the specifics of working with this wide array of ingredients and a collection of recipes for each. The ingredient count for most of the recipes is realistic and manageable. Interspersed features highlight working farmers and their areas of specialty, serving to illustrate issues that inform Berens' ethics and worldview. Readers looking for ways to approach what they eat more thoughtfully will find plenty of grist here. COPYRIGHT(2021) Booklist, ALL RIGHTS RESERVED. "
Language:
English
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