Simply Ancient Grains

Starred review from April 15, 2015

In this follow-up to Ancient Grains for Modern Meals, Speck shows how busy home cooks can streamline the process of preparing satisfying whole-grain meals. To reduce the long cooking times of such grains as oat groats and spelt berries, she employs several handy techniques (e.g., soaking, parboiling, grinding), which appear in recipes for breakfasts, mains, desserts, and most other courses. Because Speck intends this cookbook for everyday use, she includes a wide range of preparations. Many of her recipes can be made several days in advance, while others can be quickly thrown together. The author notes when recipes can be modified to accommodate dietary restrictions and suggests smart ways to use up leftover ingredients. VERDICT 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.

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