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Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More
     

Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More

2.7 4
by Maria Speck
 

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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.  

Food writer Maria Speck’s passion for propelling Old World staples such as farro, barley, polenta, and wheat berries to the

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Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More 2.8 out of 5 based on 0 ratings. 4 reviews.
Anonymous More than 1 year ago
My husband and I have just gotten into grinding our own grains. This cookbook is a great addition to our growing library of grain books. You do not have to grind you own to love the recipes.
Anonymous More than 1 year ago
Very dissapointed in this book. I use a variety of whole grains - millet, quinoa, kamut, etc. and I was looking for a book that featured whole grains as the primary ingredient.
Anonymous More than 1 year ago
Anonymous More than 1 year ago