Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes

Description

Discover the next great grain in Grist. Here are more than 125 recipes for 28 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. For new and seasoned home cooks - bean lovers, those looking for weeknight solutions and/or a varied diet based on pantry staples - here's a guide to building a repertoire of approachable, big-on-flavour 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.

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 Practical 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. EE Berger is a Detroit-based photographer focused on food, lifestyle, product, and portrait work. Lucy Engelman is an illustrator who puts pen to paper in Pittsburgh, PA.

Shortlisted for 2022 The Art of Eating Prize. "Allows the home cook to really dive in and expand their possibilities of meaningful and healthy cooking and eating. No other book this year has made me think about changing the way I cook at home more than Grist." "A thorough A to Z of grains, beans, seeds, and legumes, Grist is based on the philosophy that great cooking comes from working with ingredients you're excited about."--Eater "Berens encourages readers to start with ingredients they're excited about ... Interspersed features highlight working farmers and their areas of specialty, serving to illustrate issues that inform Berens' ethics and worldview."--Booklist "Berens strolls through each category with representative methods (such as boiled, fried, sprouted) with an eye toward variety and versatility over 125 recipes."--Chicago Reader "In this highly informative work, chef Berens (Ruffage) showcases the potential of cooking with grains and legumes ... 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."--Publishers Weekly, starred review "Spanning nearly 450 pages, Grist features 125 recipes and twice as many variations on those, plus a great glossary and cheat sheet to get you started." -Epicurious