The only grain and legume cookbook you need!

Shortlisted for the 2022 Art of Eating Prize

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. Abra Berens, a James Beard semifinalist for Outstanding Chef 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 meals--many of them gluten free.

Home cooks will be attracted to the reference quality of the book, its beauty (more than 100 gorgeous photos and 30 illustrations) and heft (125 recipes + 300 variations = 448 pages), as well as the great writing, relatable voice, author authority, and unique recipe style. New and seasoned home cooks alike will find themselves turning to this guide to develop a repertoire of approachable, big-on-flavor recipes.

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 stable of techniques. The recipes are simple, 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 by the New York Times and Bon Appétit, was a 2019 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award.

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.--Kim Severson, New York Times

[Ruffage] is a total classic in the making.--Christina Chaey, associate editor, Bon Appétit

Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library.--Library Journal (starred review)

Perfect for:

• Home cooks seeking to take their skills to the next level
• Busy people who need easy recipes for clean eating but still want them to taste good
• Fans of beloved cookbooks known for their simple, healthy recipes such as The Moosewood Cookbook, Half Baked Harvest Every Day, or Ottolenghi Simple

ONE OF THE NEW YORK TIMES' BEST COOKBOOKS OF 2023
NAMED ONE OF THE BEST FALL BOOKS BY EATER, FORBES, ROBB REPORT, PLATE, GARDEN & GUN, ANDREW ZIMMERN'S SPILLED MILK, DELISH, AND NY MAG'S THE STRATEGIST.
INCLUDED IN BEST GIFT GUIDES FROM SAVEUR AND ESQUIRE

From award-winning author and acclaimed chef JJ Johnson comes a cookbook full of delicious recipes that celebrate the history and versatility one of the world's essential foods.

The Simple Art of Rice is a celebration of rice and the many cultures in which this life-giving grain takes pride of place at the center of every table. The recipes are influenced by these global flavors from Asia to Europe, Africa to the Americas, and feature many of the world's favorite dishes. With Danica Novgorodoff, award-winning author Chef JJ Johnson takes readers on an informative and exciting culinary adventure that will help anyone master the art of cooking rice.

From iconic savory dishes like Liberian Jollof and Poppy William's Red Rice and Beans to sweet finishes like Champorado, The Simple Art of Rice has a rice dish for every kind of meal and occasion, including nourishing comfort foods and dishes that can be made quickly to transform a weeknight dinner into a feast. The book also features a fool-proof method for turning out perfect rice every time, as well as fascinating information on the role that rice has played in culture and history.

An absolutely beautiful array of stunning, approachable recipes that bring] einkorn back to its rightful place at the table of any whole foods kitchen.--Jennifer McGruther, author of The Nourished Kitchen

The only wheat in existence that has never been hybridized, einkorn grew thousands of years ago in the Fertile Crescent. Carla Bartolucci came across it when searching for an alternative grain for her daughter Giulia, who was diagnosed with gluten sensitivity. Einkorn has remained unaltered for thousands of years, which allows many, including Giulia--who suffered from mood swings, asthma, and digestive problems--to eat wheat without symptoms. Amazed by her daughter's health transformation, Carla became a champion of this little-known, nutrient-packed grain.

Einkorn shares 100 delicious recipes for working with the grain and its flour in a wide variety of flavorful dishes, such as Yogurt Blueberry Muffins, Spinach Lasagna Bolognese, Neapolitan Pizza Margherita, and Soft & Chewy Ginger Cookies--as well as sourdough and yeasted breads like Classic French Boule and buttery Sweet Potato Rolls. This book also explores einkorn's history, unique genetics, and superior nutrient content, while sharing Carla's tips for using it to its full baking and cooking potential.

With eighty-five beautiful color photographs, Einkorn will introduce home cooks to a delicious ancient grain that can transform the way they eat for the better by adding more nutrition and flavor to the foods they love.

Whether you're just opening a can of black beans, taking the time to brine scarlet runners, or cooking teff, the world of beans and grains is both approachable and delicious. Discover tantalizing recipes that use them in everything from sandwiches and handpies to tacos and pizza, salads and simmered soups to cultural mainstays from around the world like adasi, spatzle, hummus, and gyros. These dishes will delight omnivores, vegetarians, and vegans alike.

ATK test cooks have worked through mountains of beans --sprouting, baking, pressure-cooking, and pureeing--to present you with expert cooking instructions and make-ahead know how: From how to make beans tender while keeping their shape to preventing cooked grains from clumping up. In this comprehensive collection, find everything from weeknight recipes to special occasion meals, helpful charts, fast and vegan tags, and much more:

• Beanified recipes: Classics reimagined to let beans deliciously take over. Think Beans Puttanesca and Chickpea Bouillabaisse
• Grainy innovations: Unique dishes such as Savory Oatmeal and Teff-Stuffed Squash with Lime Crema and Roasted Pepitas
• Classic comfort: The best versions of favorites like Texas Chili, Black Bean Burgers, and Creamy White Bean Soup
• Heirloom beans and ancient grains: Test cooks developed recipes to match to the right bean or grain. Learn how best to purchase, prep, and cook these beans and grains for optimum flavor.
• Useful substitutions: Recipes include a substitution line offering convenient bean and grain options

Mill your own fresh, nutritious flours guided by profiles and grinding tips for over 30 types of grains, legumes, nuts, and seeds--then savor their unique flavors and textures in 100 tantalizing recipes.

The reasons to mill your own flour are plentiful. Home-ground flour is fresher, nutrient-dense, safer from cross-contamination with allergens, and free from preservatives and chemicals. It also offers a diversity of new flavors and gluten-free options. Plus, grinding flour at home is surprisingly easy, versatile, and inexpensive.

In The Homemade Flour Cookbook, author Erin Alderson provides an overview of home milling equipment--including electric and non-electric grinders, food processors, blenders, and even coffee grinders--followed by flour-ingredient profiles and an abundance of sweet and savory recipes for enjoying your homemade flour.

Discover a great wide world of culinary possibilities with flours made from glorious grains such as barley, kamut, einkorn, and wheat berries; gluten-free grains including amaranth, quinoa, oats, and buckwheat; lovely legumes like chickpeas, black beans, and lentils; and nourishing nuts and seeds such as flaxseeds, sunflower seeds, almonds, and walnuts. Each profile describes the ingredient's distinct flavor and culinary history, with tips on where to find it and how to grind it and cook with it.

Accompanied by gorgeous photography, the recipes include:

• French Toast with Rye Bread and Bourbon Cherries
• Blueberry Amaranth Muffins
• Sweet Corn and Ricotta Ravioli with Butter Basil Sauce
• Tomato Basil Socca Pizza
• Green Pea Flour and Zucchini Fritters with Dill Yogurt Dip
• Cheddar Jalapeno Quesadillas with Quinoa Tortillas
• Spelt Pull-Apart Dinner Rolls
• Berry Cobbler with Oat Dumplings
• Angel Food Cake with Rice Flour
• Lemon Pistachio Cake with Cream Cheese Frosting

Ditch the overprocessed, preservative-filled store-bought flour. Add delicious variety to your diet and save money by making your own wholesome flour at home!

Get the cookbook with a varied collection of recipes and how to instructions that make cooking with wild rice a breeze.

Wild rice, one of the most versatile, nutritious, and flavorful grains, has been an important food source for hundreds of years. The warm, nutty taste and rich texture makes any dish a special one. This varied collection of recipes by Beatrice Ojakangas begins with basic how to instructions. Find out the best ways to cook wild rice on a range top, in the oven, and in the microwave, as well as how to pop wild rice. From there, recipes are divided into sections: appetizers, soups, salads and dressings, side dishes, main dishes, baked goods, and desserts. So there is something for every occasion!

Inside you'll find

• More than 80 proven recipes featuring wild rice
• How to instructions for preparing wild rice
• Variety of dishes, from soups to entrees to desserts

Beatrice has written many articles for national food magazines. She wrote a weekly newspaper column for a number of years and has authored many cookbooks. With more than 80 of her favorite recipes, this is an essential addition to any cookbook collection.

There is a compilation of more than 25 sumptuous Spanish rice recipe in this book and you have to do is to find the right one for you and hit the kitchen. Or you could try out everything.

For ease of use, every recipe is discussed in a chapter, and every chapter offers something new from the previous one. The following are some of them:

- Vegetable Spanish Rice Meals
- Spanish Rice Recipes
- Spanish Rice Recipes Mix

Think of the above as a preview, think of the other content waiting for you. The recipes are actually easy to make because they come with simple and clear instructions. You want to be an expert in Spanish rice, don't you? Well, all you have to know is the perfect techniques to do this - the techniques you will find in this book.

So, what are you waiting for?

As the head baker and owner of a beloved Los Angeles bakery, Roxana Jullapat knows the difference local, sustainable flour can make: brown rice flour lightens up a cake, rustic rye adds unexpected chewiness to a bagel, and ground toasted oats enrich doughnuts. Her bakery, Friends & Family, works with dedicated farmers and millers around the country to source and incorporate the eight mother grains in every sweet, bread, or salad on the menu. In her debut cookbook, Roxana shares her greatest hits, over 90 recipes for reinventing your favorite cakes, cookies, pies, breads, and more.

Her chocolate chip cookie recipe can be made with any of the eight mother grains, each flour yielding a distinct snap, crunch, or chew. Her mouthwatering buckwheat pancake can reinvent itself with grainier cornmeal. One-bowl recipes such as Barley Pumpkin Bread and Spelt Blueberry Muffins will yield fast rewards, while her Cardamom Buns and Halvah Croissants are expertly laid out to grow a home baker's skills. Recipes are organized by grain to ensure you get the most out of every purchase.

Roxana even includes savory recipes for whole grain salads made with sorghum, Kamut or freekeh, or easy warm dishes such as Farro alla Pilota, Toasted Barley Soup, or Gallo Pinto which pays homage to her Costa Rican upbringing. Sunny step-by-step photos, a sourcing guide, storage tips, and notes on each grain's history round out this comprehensive cookbook.

Perfect for beginner bakers and pastry pros alike, Mother Grains proves that whole grains are the secret to making any recipe so much more than the sum of its parts.

Delectable.
--Booklist

For the rice lover . . . this well-crafted book is a unique source.
--Chicago Tribune

Risotto is the hottest development in Italian cooking since pasta, and Risotto is the definitive book on this classic rice dish from Northern Italy. Risotto contains more than120 authentic risotto recipes, many of which can be made in thirty minutes or less witha minimum of preparation.

Here is just a sampling of the many delicious risotto variations you'll find:
* Scallops, Shrimp, and Mushrooms
* Lamb with Egg and Lemon Sauce
* Turkey, Red Peppers, and Tomatoes
* Prosciutto, Chicory, and Fontina
* Monkfish in Tomato Basil Cream
* Chicken with Olives
* Mussels in White Wine
* Sausage, Artichoke, and Peas
* Fresh Tuna and Curry
* Veal in White Cream Sauce

In addition to these mouthwatering recipes, Risotto also contains informative chapters on risotto ingredients and preparation methods. For the rice and risotto lover, Risotto is an incomparable kitchen companion.

The Millet Kitchen is aimed towards those who seek to maintain a healthy lifestyle but are lost without a place to start. While millets have been in the Indian kitchen for thousands of years, it is only recently that they are getting the attention they deserve. This book is a love letter to the modern cooking enthusiast who wants to elevate their cooking with millets but not comprising for flavor.

There's something incredibly wonderful about this Cookbook; it does not only offer you easy ways of preparing sumptuous modern-days delicious bread but equally contains simple secret recipes for a bread maker.

Inside The Ultimate KBS Bread Machine Cookbook, you will find:

Everything about your Bread Machine. Advantages of bread machines, common failures, baking programs will help you to make a perfect bread every day.

Eat a delicious and flavorful Bread every day. 200+ homemade bread recipes for bread machines will allow you to enjoy a crisp crust any time.

Every loaf looks tasty. Beautiful photos, easy-to-follow instructions, nutritional information will represent you the ready coveted product.

How long will it take to cook? Each bread maker recipe is provided by cooking and preparation time.

You konw what to buy. For your convenience, we've put the shopping list and the list of useful kitchen tools for the perfect bread machine baking.

Order Your Copy Now and Taste the Best Flavors of Homemade Bread.

The Mediterranean Diet is a modernized dieting regimen that helps individuals lose weight while simultaneously learning how to make wiser, healthier food choices. The plan is one consisting of a mixture of cultural cuisines and tastes, including those from Spain, Greece, and Southern Italy.

In Complete Mediterranean Diet Cookbook, you will also find 650 low carb healthy keto Mediterranean diet recipes that will help you achieve your ketogenic lifestyle target faster. Mediterranean Vegan and Vegetarian recipes were also included. They take less time to prepare and cook, but turn out delicious and healthy There is also a beginner guide to walk you through the starting point of this diet plan.

Just make the right decision now and enjoy these 650 new, healthy, quick and easy Mediterranean diet recipes to help you stay healthy and meet your lifestyle target.

A thoughtful, narrative cookbook in the vein of Mother Grains and Flour Power, exploring whole-grain baking from the celebrated Nova Scotia--based baker behind Gold Island Bakery.

For Jess Ross, baking is more than just mixing ingredients and placing them in an oven. It's an act of generosity presented through nutritious food, generational knowledge transmitted through hands, a declaration of local food politics, and most most of all, a way to rise to the occasion.

Rise is a collection of recipes from Jess's celebrated Nova Scotian bakery, Gold Island, feted for her accessible and delicious approach to whole grains. In this thoughtful, narrative cookbook, readers will find tips and techniques to help them successfully use whole grain flours, such as rye, oats, corn, buckwheat, spelt, and wheat. More importantly, they will learn how and why baking with whole grains is a love letter to flavour and family.

Organized by grain, each section includes a grain profile and delicious recipes for a variety of baked goods, from Seven Grain Sourdough Bread and Whole Wheat Brown Bread, crowd-pleasing cakes such as Blueberry Rye Coffee Cake and Kamut Gumdrop Cake, and dainty desserts like Chocolate Rye Cookies, Plum Crumble Squares, and Cape Breton Oatcakes. Variations on regional favourites like Blueberry Grunt can be found next to wholly original Kamut Carrot Apple Salad.

Features dozens of full-colour photographs of recipes, methods, and more by Jennifer (JK) Murphy.

The first book written on how to keep yashan explains every needed detail. It's for the newcomer to the mitzvah as well as those in the kosher food industry who want to cater to a stricter standard. Pictures, charts and clear explanations educate and entertain. You too can reap the benefits of Vintage Grain.

There's something incredibly wonderful about this Cookbook; it does not only offer you easy ways of preparing sumptuous modern-days delicious bread but equally contains simple secret recipes for a bread maker.

Inside The Ultimate KBS Bread Machine Cookbook, you will find:

Everything about your Bread Machine. Advantages of bread machines, common failures, baking programs will help you to make a perfect bread every day.

Eat a delicious and flavorful Bread every day. 200+ homemade bread recipes for bread machines will allow you to enjoy a crisp crust any time.

Every loaf looks tasty. Beautiful photos, easy-to-follow instructions, nutritional information will represent you the ready coveted product.

How long will it take to cook? Each bread maker recipe is provided by cooking and preparation time.

You konw what to buy. For your convenience, we've put the shopping list and the list of useful kitchen tools for the perfect bread machine baking.

Order Your Copy Now and Taste the Best Flavors of Homemade Bread.

Gorgeous, layered, satisfying bowls have become the next wave of healthy eating. From food blogs to Instagram, farm-to-table bistros to chain restaurants, the bowl has become part of our culinary vocabulary. And whole grains are not just for hippies and health nuts anymore! Hearty grains like quinoa, farro, millet, and spelt are replacing flour or corn tortillas, bread, pasta, white rice, and mashed potatoes as the base or vehicle for other, richer, more complex ingredients.

Bowls of Plenty brings grain bowls to the home cook, offering more than 75 recipes for hearty, grain-centric, one-dish meals that layer flavorful veggies and delicious sauces and vinaigrettes, with optional meats and dairy on a foundation of whole-grain staples. A mix sweet and savory breakfast bowls, salad bowls that will put an end to the sad desk lunch, flexible composed main dish bowls that work with all diets, and creative dessert bowls, Bowls of Plenty is a modern handbook for healthy and delicious cooking at home.

Think barley's only for soup? Think again

From crepes to curry, smoothies to stir fries, chili to chapati, and straight on through bagels, dumplings, pudding, waffles, salads, omelets, and tastes from around the world, this grain can do it all

In this colorful and beginner-friendly recipe book, Rosemary and Walt Newman will show you how to buy barley, handle it, and use it to prepare delicious and healthy food for every meal of the day. Simple instructions and easy-to-use nutritional info make choosing and preparing a meal a pleasure.

Drawing on their combined 50 years of experience as PhD barley researchers, Rosemary and Walt also share their knowledge of barley's history, its cultural importance, and its unique nutritional properties that can help you reduce cholesterol, maintain a healthy weight, and prevent diabetes.

A great gift for both meat-eaters and vegans, this comprehensive recipe book includes:

• 160 healthy recipes from cultures around the globe, including main courses, side dishes, salads, soups, breakfasts, breads, and desserts
• 100 vegan alternatives, individually developed and tested by a vegan nutritionist
• Easy-to-use nutritional information for all recipes, allowing you to quickly find recipes for specific needs (such as high fibre, low calorie, low cholesterol, or any ratio of fats, proteins, and carbs)
• Clear and simple directions, with every recipe including US and metric measurements, total prep time, a list of implements, and instructions for storage
• Fascinating scientific, historical, and cultural facts about barley, delivered in bite-sized portions throughout the book, alongside beautiful color photos
• Instructions on buying, storing, handling, and cooking with barley
• To complement the vegan recipes, a guide to purchasing and using vegan ingredients that can help even a beginner make the transition to cooking vegan meals

Open up Barley is Better, and take a fresh look at an ancient grain

Emma Zimmerman with her father, Jeff, is a rebel and a dreamer on the outskirts of rural Phoenix. In a country overrun by corporate, homogenized grain farming, the daughter-father team are champions of rare and near-extinct varieties of ancient grains. The rejuvenation of their business, Arizona's Hayden Flour Mills, is an unlikely tale of an underdog rising from the Wild West.

In The Miller's Daughter, Emma shares her stories of entrepreneurship and personal growth alongside stunning documentary photography. Her insights show readers how grains can and should be used to elevate our meals every day.

Organized by grain (from farro to white sonora to red fife to corn, barley, durum and rye), Emma's collection of recipes covers breakfast, sweet, savory and mains within each chapter. Think recipes for chickpea cookies, pink polenta with crispy pancetta, sprouted barley salad, farro crust tart, white sonora berry salad - and much more.

This is the true and captivating story of a mill restarted, of near-extinct grains rescued, and a whole host of nourishing dishes created and enjoyed along the way.

This InstantZest Rice & Grain Cookbook for Beginnerscontains the following categories:

• White Rice Recipes
• Brown Rice Recipes
• Lentils
• Beans
• Steamed Vegetables
• 21 Days Meal Plan
• And More...

Get a copy of this great Cookbook and enjoy your life once and for all.