Bring time-honored ingredients to your table with this cookbook focused on ancient grains, featuring 50 recipes paired with full-color photography.Nutty, hearty, and wonderfully versatile, ancient grains bring depth, texture, and flavor to everyday cooking. From farro and einkorn to Kamut and other time-honored staples, these grains have nourished various cultures for centuries—and they shine in both classic and contemporary recipes. Whether baked into breads, tossed into salads, or simmered into comforting soups and stews, ancient grains add substance and warmth to every meal.Ancient Grains is a cookbook by Julia Rutland that features 50 delicious recipes—from appetizers and breakfasts to main dishes, soups, and even desserts. Designed for home cooks who want to incorporate ancient grains into their meals, this collection highlights approachable techniques and commonly available ingredients, making it easy to cook with confidence and creativity for breakfast, lunch, and dinner.The author is a professional writer, recipe developer, recipe tester, food stylist, and television/media demonstrator, so you can be certain that every dish is a crowd-pleaser. Each recipe is thoughtfully crafted to be straightforward and reliable, ensuring success for both novice and experienced cooks. An introduction to ancient grains, a helpful chart for cook times and yields, and a glossary provide practical guidance for using these ingredients with ease. Full-color photography and French flaps give the cookbook a touch of elegance, while its lay-flat binding allows for ease of use in the kitchen.We love ancient grains because they connect us to culinary traditions passed down through generations, while fitting seamlessly into modern kitchens. Add Ancient Grains to your cookbook collection and discover nourishing, flavorful recipes that can be shared with family and friends.Inside you’ll find:50 recipes—tested and tasted by the author, a professional food stylistAppetizers, breads, entrees, soups, desserts, and moreFull-color photography from a professional food photographerBONUS: How to cook ancient grains, a yields-and-cooking chart, and a glossary of grains
