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Simply Ancient Grains: Fresh and Flavorful Whole Grain Recipes for Living Well Hardcover – April 14, 2015
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–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
"...the ultimate grain decoder."
Other praise for Simply Ancient Grains:
One of Bon Appétit's favorite new cookbooks
Named a best new cookbook by Tasting Table
Per Publisher's Weekly, one of the most anticipated new cookbooks by food bloggers
One of the Washington Post's highly recommended cookbooks of 2015
A pick in Huffington Post's holiday gift guide for the food lover
One of Sweet Paul's 24 favorite cookbooks of 2015
Here & Now's (WBUR-FM) favorite cookbook of 2015
One of Fresh New England's top New England cookbooks
One of Take Part's sustainable food gifts you want to buy
About the Author
Top Customer Reviews
As a pastry chef and chef instructor, I appreciate Maria's detailed recipes that help you cook or bake, even if you don't have much experience. In today's world of home cooks/bakers, many do not have the skills our mothers had in the kitchen, so home cooks need a little more guidance. Maria does an excellent job of giving plenty of information to help cooks and bakers recreate her recipes. This is because Maria's recipes are well-tested. She is one of our current cookbook authors who is extremely reliable. I know when I cook from her books or recommend them to my students, I feel confident the recipe will turn out the way she has described - and it does every time!
I have been eyeing this ancient grain movement with interest and curiosity. I mean I was cooking these grains back in my hippy momma days where I whipped out millet seed loafs with tomato gravy and handed out spelt cookies to all the neighborhood children in hopes of rescuing them from their Oreos. So this movement isn’t new to all of us, but Maria Speck’s book “Simply Ancient Grains” re-introduces us to these old friends (or new) in an easy and engaging way.
I think the reason I stopped cooking them so much was two fold, they are slow to cook and I have shied away from the highly processed and tainted grains that are low in nutrition and high in carbs. In this book, Maria introduced easy ways of cooking these old slow grains so that you can have them more often and offers fun delicious recipes to get you in the spirit of trying them.
She has offered me a new conversation with some old friends and I’m looking forward to making a pot of tea and getting reacquainted by making “barley thumbprints” and “kamut shortbread with hazelnuts”. Or waking up in the morning and enjoying a bowl of “burgundy bulgur with blueberries and orange blossom water” or “coconut buckwheat porridge with cinnamon and buttered dates”. Seriously, after reading this cookbook, it is hard to not want to take out stock in “Bob’s Red Mill” ancient grains.Read more ›
There’s a section on how to cook each grain with a grain cooking time table. There was a section on baking with grains. Many you can grind up to flour. She tells you the equipment needed to get started cooking grains; all found in your kitchen. I like how the author broke down each recipe in the book and labeled them in reference to gluten in and gluten free.
I enjoyed the section titled Pick Your Grain. If you have a favorite grain or would like to try something new she has a list of grains on the left and then on the right some menu choices for you to try. This author does a good job in showing you how easy it is to cook up ancient grains for your busy life. There were several recipes I’d like to try.
In the BREAKFAST section – warming bowls for busy mornings – I’d like to try the Farro Scones with Almonds, Apples and Thyme – Lemon Pancakes with Millet and Amaranth – Overnight Waffles with Teff, Coriander and Caramelized Pineapples – Frittata Muffins for any grains. SALAD and SIDES – Kamuth Salad with Oranges, leeks, and Blue Cheese – Freekeh Soup with Spicy Harissa Shrimp and dates – Chicken Stew with Honey – Balsamic Squash and Farro.Read more ›
Most Recent Customer Reviews
Eating gluten-free can be a challenge, but with Maria Speck's time-saving cooking methods for ancient gluten-free grains, she makes delicious and unique gluten-free meals and... Read morePublished 2 months ago by AmandaK
Can't say enough good things about this cookbook! I've been cooking from it for about six months and don't intend to stop anytime soon. Read morePublished 4 months ago by Meggie Haughey
I've just started integrating grains (except rice, of course) into our diet. This is a great book with some yummy recipes. We especially like the wild rice and mushroom dish! Read morePublished 5 months ago by stretch
If you want to cook and eat whole grains, this is a great book. The author explains everything you need to know about the different types of grains and how to handle and prepare... Read morePublished 6 months ago by Susan L. Stone
Tonight, as I ate my delicious dinner of farro with roasted tomatoes and leeks with an egg on top, I was motivated to write a review here. Read morePublished 6 months ago by J. Ward
Well done and great follower to Ancient Grains for Modern MealsPublished 8 months ago by Quentin Looney
I love this book for its delicious breakfast recipes. I needed some new ideas. I especially liked the two step method to cut down on cooking time for busy mornings. Read morePublished 9 months ago by NC
I recently fell in love with quinoa, so I was excited to learn new ways to cook it as well as new grains to love. Read morePublished 9 months ago by SandrasKitchenNook
I loved Maria Speck's first book but this one is even better. It is filled with great recipes that are clear and concise.Published 10 months ago by MATHIEU HOLL