Reviews
"A sensuous love letter to the delicious possibilities of whole grains. . . . Maria brings a curiosity and a puckish sense of exuberance to this glamorous exploration of whole grains." -TheKitchn.com, 6/29/11 "We are, happily, in the midst of a whole grain renaissance. But we also know that people who are still awakening to whole grains need great recipes, derived from tradition yet re-imagined for the contemporary palate. Thanks to Maria Speck we now have such a book." -PETER REINHART, author of Whole Grain Breads and Artisan Breads Every Day "Maria Speck has brought her enormously talented culinary skill and multicultural background to these raw ingredients, transforming them into appealing and do-able recipes that will entice you to the kitchen. If you want to include more whole grains in your diet, or you're not familiar with farro, barley, quinoa, and the rest-let alone how to cook them-this is the perfect book." -CLIFFORD A. WRIGHT, author of the James Beard Cookbook of the Year A Mediterranean Feast "Maria Speck really knows her whole grains! She does a terrific job of introducing the reader to this fascinating food group, providing excellent recipes (many Mediterranean-inspired) as well as personal stories drawn from her upbringing that will reward the home cook." -PAULA WOLFERT, author of Mediterranean Clay Pot Cooking, Mediterranean Grains and Greens, and The Slow Mediterranean Kitchen "Maria's beautiful book made me hungry at first read. It will not only inspire you to stock your kitchen with a varied assortment of whole grains to simmer, steam, boil, and soak, but will give you an entirely new appreciation of their long and varied history and their infinitely delicious flavors and textures. I want to cook everything Maria writes about." -LUISA WEISS, creator of The Wednesday Chef From the Hardcover edition., "Grain guru Maria Speck's new cookbook Ancient Grains for Modern Meals has shown me the proverbial light. . . . Pick up a copy of the book, and you'll find ideas for breakfasts, dinners, desserts, and breads from Speck's rich heritage alongside beautifully vibrant photography of select dishes. The breadth and variety present in the collection also reinforce the idea that with the recipes come entire culinary traditions condensed, refined, and recorded for your own gastronomical pleasure." -The Epi-Log, Epicurious.com, 8/4/11 "A sensuous love letter to the delicious possibilities of whole grains. . . . Maria brings a curiosity and a puckish sense of exuberance to this glamorous exploration of whole grains." -TheKitchn.com, 6/29/11 "We are, happily, in the midst of a whole grain renaissance. But we also know that people who are still awakening to whole grains need great recipes, derived from tradition yet re-imagined for the contemporary palate. Thanks to Maria Speck we now have such a book." -PETER REINHART, author of Whole Grain Breads and Artisan Breads Every Day "Maria Speck has brought her enormously talented culinary skill and multicultural background to these raw ingredients, transforming them into appealing and do-able recipes that will entice you to the kitchen. If you want to include more whole grains in your diet, or you're not familiar with farro, barley, quinoa, and the rest-let alone how to cook them-this is the perfect book." -CLIFFORD A. WRIGHT, author of the James Beard Cookbook of the Year A Mediterranean Feast "Maria Speck really knows her whole grains! She does a terrific job of introducing the reader to this fascinating food group, providing excellent recipes (many Mediterranean-inspired) as well as personal stories drawn from her upbringing that will reward the home cook." -PAULA WOLFERT, author of Mediterranean Clay Pot Cooking, Mediterranean Grains and Greens, and The Slow Mediterranean Kitchen "Maria's beautiful book made me hungry at first read. It will not only inspire you to stock your kitchen with a varied assortment of whole grains to simmer, steam, boil, and soak, but will give you an entirely new appreciation of their long and varied history and their infinitely delicious flavors and textures. I want to cook everything Maria writes about." -LUISA WEISS, creator of The Wednesday Chef, "It's a wonderful book!" --Ellie Krieger, Food Network "Maria has an infectious passion that is contagious beyond measure." --Suvir Saran, Top Chef Masters contestant ""Whole grains have cast a spell on me' are the first words in this excellent cookbook from Speck. Read on and they will cast a spell on you, and, like me, you'll look forward to her next book. " -- Today's Diet & Nutrition Magazine , Editor's Picks "Grain guru Maria Speck's new cookbook Ancient Grains for Modern Meals has shown me the proverbial light. . . . Pick up a copy of the book, and you'll find ideas for breakfasts, dinners, desserts, and breads from Speck's rich heritage alongside beautifully vibrant photography of select dishes. The breadth and variety present in the collection also reinforce the idea that with the recipes come entire culinary traditions condensed, refined, and recorded for your own gastronomical pleasure." -- Epicurious "If you've turned up your nose at the likes of barley, wheat berries or the unappetizingly-named spelt because of their reputation for being the stuff of hippies or health-nuts, you've been missing out on an entire category of good eating. . . . Greek-born food journalist Maria Speck . . . shines a light on these misunderstood ingredients." -- The Wall Street Journal "[Maria] recalls her Greek grandmother hanging phyllo dough to dry on the back of the living room furniture. Her culinary style reflects a Greek enthusiasm for fresh herbs and a German precision." --The Boston Globe "In this inspirational book, author and cook Maria Speck draws from her Greek mother's cooking and the foods of her European upbringing to offer a sumptuous and alluring selection of recipes that would appeal to any cook. " --The Daily Beast "We are, happily, in the midst of a whole grain renaissance. But we also know that people who are still awakening to whole grains need great recipes, derived from tradition yet re-imagined for the contemporary palate. Thanks to Maria Speck we now have such a book. " --Peter Reinhart, author of Whole Grain Breads and Artisan Breads Every Day "Maria Speck has brought her enormously talented culinary skill and multicultural background to these raw ingredients, transforming them into appealing and do-able recipes that will entice you to the kitchen. If you want to include more whole grains in your diet, or you're not familiar with farro, barley, quinoa, and the rest--let alone how to cook them--this is the perfect book. " --Clifford A. Wright, author of the James Beard Award-winning A Mediterranean Feast "Maria Speck really knows her whole grains! She does a terrific job of introducing the reader to this fascinating food group, providing excellent recipes (many Mediterranean-inspired) as well as personal stories drawn from her upbringing that will reward the home cook. " --Paula Wolfert, author of Mediterranean Clay Pot Cooking, Mediterranean Grains and Greens, and The Slow Mediterranean Kitchen, "We are, happily, in the midst of a whole grain renaissance. But we also know that people who are still awakening to whole grains need great recipes, derived from tradition yet re-imagined for the contemporary palate. Thanks to Maria Speck we now have such a book." -PETER REINHART, author of Whole Grain Breads and Artisan Breads Every Day "Maria Speck has brought her enormously talented culinary skill and multicultural background to these raw ingredients, transforming them into appealing and do-able recipes that will entice you to the kitchen. If you want to include more whole grains in your diet, or you’re not familiar with farro, barley, quinoa, and the rest-let alone how to cook them-this is the perfect book." -CLIFFORD A. WRIGHT, author of the James Beard Cookbook of the Year A Mediterranean Feast "Maria Speck really knows her whole grains! She does a terrific job of introducing the reader to this fascinating food group, providing excellent recipes (many Mediterranean-inspired) as well as personal stories drawn from her upbringing that will reward the home cook." -PAULA WOLFERT, author of Mediterranean Clay Pot Cooking, Mediterranean Grains and Greens, and The Slow Mediterranean Kitchen "Maria’s beautiful book made me hungry at first read. It will not only inspire you to stock your kitchen with a varied assortment of whole grains to simmer, steam, boil, and soak, but will give you an entirely new appreciation of their long and varied history and their infinitely delicious flavors and textures. I want to cook everything Maria writes about." -LUISA WEISS, creator of The Wednesday Chef
