Thursday, May 26, 2011
Cookbook review: Ancient Grains for Modern Meals
The problem with most "grains" cookbooks is that they're boring. There are only so many things you can do with quinoa, or couscous, or wheatberries, or whatever. And it's all very well and good to have recipes for seven-whole-grain bread or tart crust, but how many people can easily find rye berries, or whole wheat pastry flour, or flaxseed?
Fortunately, Ancient Grains for Modern Meals is the best of the grains cookbooks. Interesting recipes, great photos, and not too many completely bizarre ingredients. Most importantly, it's full of recipes I might actually use, and that my husband might actually eat without giving me that "You're making me eat hippie food" look. Recipes like Saffron Waffles with Orange Cream, for instance. Dark Chocolate Truffle Tart with Walnuts. Lamb Burgers with Bulgur and Mint. Fig Muffins with Goat Cheese.
And there's no sneaky hiding-the-white-flour in the recipes, either. Now I just have to figure out where I can buy whole wheat pastry flour.