Monday, May 18, 2015

Book Review: Simply Ancient Grains by Maria Speck

Simply Ancient Grains by
I first thought that this would be a cookbook about the ancient grains that were used by the people in the Bible during Bible times because when I hear the word "ancient" I usually think of those times. Although all of the ancient grain ingredients in the recipes very well could have been used during those times; I got the impression that maybe some of them were used later. The recipes seemed kind of complex to me, maybe because there were a lot of ingredients I have never heard of before like whole green cardamom pods, whole grain teff, Kamut berries, etc.

The recipes in this book are divided up like this:

Breakfast
Slow Mornings
Salads and Sides
Soups and Stews
Pasta
Simply Mains
Simple and Sweet

At the beginning of each chapter there is an explanation of useful techniques right after the index. There are photographs of a lot of the recipes in this hard cover edition that I received, on every fourth page or so. Pretty much all of the recipes in this book I have never heard of but that is what makes this cookbook so unique I think. I noticed that some of the recipes had Greek yogurt included in them. I think Greek yogurt is getting more and more popular because I see the Greek yogurt trend with being a Product Event Specialist (food sampler) myself. I can see why some recipes in this cookbook included it, and I have noticed that some Greek yogurts have a Kosher symbol on them as well (which I like). There is also a measurement conversion chart in the back of the cookbook that people might find useful. *Please note that not all the ingredients in the recipes are grains.

I do not think I will making any of the recipes in this cookbook because there are a lot of ingredients involved but I do think more advanced cooks with more advanced budgets will benefit from learning some new recipes in it.

My review = 5 out of 5 stars
 
I received this cookbook free in exchange for an honest review.


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