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

This is a cookbook that focuses on: Mediterranean whole grain recipes for barley, farro, kamut, polenta, wheat berries, & more.... I know from experience there is such a large variety of grains that Armenians eat and so many ways to cook & serve them and that makes for nice & healthy change from Pilaf (white rice).

The book is printed on a semi-gloss paper with a smattering of large color photographs, many of which look quite appetizing. With a few exceptions there is one recipe per page (which makes me happy) with the title being in a medium bold brown font, a paragraph about the dish in small bold blue font (which is easy to read), the ingredients are in the left frame in small italics (making it very difficult to read them), and the show more instructions are printed in an equally small normal font (making it also difficult to read).

Contents: Acknowledgements; Introduction; Recipes; Sources; Bibliography; and Index.

Breakfast, Brunch, & Breads: Orange polentina w/ honey mascarpone topping; Warm museli w/ figs, pistachios & anise; Citrus oatmeal w/ apricots & golden raisins; Saffron waffle w/ orange cream; Fig muffins w/ creamy goat cheese filling; Pine nut bread w/ fennel & sun-dried tomatoes; and Wild rice frittata w/ mushrooms & crisped prosciutto

Salads & Sides: Warm pasta salad w/ spinach & fresh mint; barley salad w/ figs & tarragon-lemon dressing; Bulgur w/ butter roasted almonds & cinnamon; Warm oat berries w/ walnuts & Gorgonzola; Cumin scented quinoa w/ red beets; and Spring pilaf w/ artichokes and green peas

Soups & Stews: Acorn squash soup w/ spicy yogurt topping; Mediterranean mussels w/ farro and white wine; Bulgur lentil soup w/ minted olive oil butter; chicken stew w/ artichokes & dried apricots over brown rice; and Greek egg & lemon soup w/ chicken & brown rice

Burgers, Savory Cakes & More: brie cakes w/ sun-dried tomatoes; lamb burgers w/ bulgur & mint; Quinoa cakes w/ smoked trout & lime mayonnaise; and Sesame crusted fish sticks w/ yogurt remoulade

Pasta: Rustic linguine w/ summer herbs & olives; Creamy rotelle w/ basil yogurt & Mozzarella; Homemade spelt fettuccine; and Conchiglie w/ lamb & minted yogurt

Modern Mains: Artichoke rosemary tart w/ polenta crust; Spelt crust pizza w/ fennel, prosciutto, & apples; Roast chicken w/ orange, lavender & thyme; Oat pilaf w/ chicken livers, marsala & sage; Greek millet saganaki w/ shrimp & ouzo; and Saffron risotto w/ white wine, clams & peas

Sweet Endings: Honey almond cantuccini; Purple rice pudding w/ rose water dates; Riesling zabaglione over red currants; Wheat berry fools w/ Grand Marnier figs; Ricotta millet pudding w/ warm raspberry compote; and Creme au chocolat w/ brandied blackberries.....


Mostly all sound good to me and it would be an even better cookbook if I could read the print/font... for this minus a star! show less