Maria Speck

 

61X-gfAy99L._SX258_BO1,204,203,200_SIMPLY ANCIENT GRAINS (2015) Ten Speed Press

The award-winning author of Ancient Grains for Modern Meals, Maria Speck makes cooking with ancient grains faster, more intuitive, and easier than ever before in this collection of recipes, most of which are gluten-free.
 
From black rice to red quinoa to golden Kamut berries, ancient grains are showing up on restaurant menus and store shelves in abundance. Yet in home kitchens, many fear that whole grains are too difficult and time-consuming to prepare. In Simply Ancient Grains, Maria makes cooking with these fascinating and nourishing staples easy and accessible with sumptuous recipes for breakfast, lunch, dinner, and dessert. Her family-friendly dishes are Mediterranean-inspired and delicious, such as Spicy Honey and Habanero Shrimp with Cherry Couscous; Farro Salad with Roasted Eggplant, Caramelized Onion, and Pine Nuts; and Red Rice Shakshuka with Feta Cheese. Maria’s tips and simplified approach take whole grain cooking to the next level by amplifying the flavor and enduring beauty of these nutritious grains.

“Maria Speck is my whole grain guru. She conjures the appeal and sumptuousness of these wondrous staple foods in a way that makes me want to run to the kitchen immediately and start cooking. Her passion, knowledge, and good taste are reflected on every page in this beautiful book that makes eating whole grains more approachable and inspiring than ever.” –Ellie Krieger, RD, host of The Food Network’s Healthy Appetite and author of Weeknight Wonders

Simply Ancient Grains is an ode to bringing whole grains into the modern kitchen, not simply as ‘health food,’ but as nourishing and delicious additions to the home cook’s pantry. The artful recipes make use of unique flavors and textures, weaving together the exotic and the familiar. For the whole grain lover, this book is a trustworthy reference and an inspiration.” –John Becker and Megan Scott, authors of Joy of Cooking

“Maria Speck brings a wealth of surprise to grains with her vivid sense of color, and her attention to texture and, of course, to taste. All of these elements come into view in an utterly fresh way. What an innovative book!” –Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone

Speck simplifies cooking with grains without sacrificing flavor. Her recipes—including minted barley and fennel stew with marinated feta, New England cider mussels with fresh cranberries and bulgur, and walnut spelt biscotti with olive oil—are deliciously nourishing and not to be missed. –LIBRARY JOURNAL, STARRED REVIEW

Maria Speck is the award-winning author of Ancient Grains for Modern Meals.  It received the coveted Julia Child Award and the Health and Special Diet award from the International Association of Culinary Professionals (IACP), as well as a Gourmand Award. She was also recognized with an honorable mention as a Food Hero in her hometown of Cambridge, MA. Raised in Greece and Germany, Maria has a lifelong passion for whole grains. She is a veteran journalist and food writer, and has contributed to Gourmet, Saveur, and Gastronomica. She blogs at www.MariaSpeck.com/blog.

ANCIENT GRAINS FOR MODERN MEALS: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, and More (2011)

  • New York Times notable cookbook for 2011
  • Washington Post top 10 cookbook for 2011
  • Cooking Light, one of the best 100 cookbooks of the past 25 years
  • Gourmand Awards, winner USA Mediterranean category
  • Winner of two IACP awards: The Julia Child First Book Award and Health & Special Diet
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.

Rights: Ten Speed Press, World