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Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes

by Abra Berens

Other authors: Adrian Lipscombe (Foreword)

MembersReviewsPopularityAverage ratingMentions
1192230,492 (3.95)1
Cooking & Food. Nonfiction. HTML:Make grains the easiest, healthiest, and most exciting stars on your table.
Grist is the only grain and legume cookbook you need. Abra Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes and the author of Ruffage, shares more than 300 recipes and variations, plus substantial reference information to help you discover the next great grain.

Grist includes more than 125 recipes for 29 different types of grains, legumes, and seeds that, in combination with vegetables and lean proteins, are the stars of the healthiest, most variable, and most satisfying meals‚??many of them gluten free.
New and seasoned home cooks will want to reference this guide to start building a repertoire of approachable, big-on-flavor recipes. Home cooks will be attracted to the reference quality of the book, its beauty (more than 100 photos and 30 illustrations) and heft (125 recipes + 300 variations = 448 pages), as well as the great writing, relatable voice, author authority, unique recipe style, extensive variations, and gorgeous photography and illustrations.
THIS IS THE A TO Z OF GRAINS, BEANS, AND LEGUMES: The content is deep and authoritative, but also wide-ranging, with information and recipes for 29 different grains, legumes, and seeds: Amaranth, Barley, Black-Eyed Peas, Buckwheat, Bulgur, Chickpeas, Common Beans, Corn, Cowpeas, Crowder Peas, Farro, Fava Beans, Field Peas, Fonio, Freekeh, Legumes, Lentils, Lima Beans, Millet, Oats, Quinoa, Rice, Sorghum, Split Peas, Soy Beans, Teff, Tiny Seed Grains, and Wheat Berries.
REFERENCE BOOK: Organized by type of grain/legume/seed, each chapter offers authoritative info and tips that home cooks can use to deepen their knowledge of ingredients and broaden their repertoire of techniques. The recipes are simple, are generally quick to prepare, and use ingredients that are easy to find or often already in people's pantries.
FOLLOW UP ON SUCCESS: Ruffage by Abra Berens was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appétit, was a 2019 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award. Here's some strong praise for Ruffage:
"Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations." ‚??Kim Severson, New York Times
"[RUFFAGE] is a total classic in the making."‚??Christina Chaey, associate editor, Bon App√©tit
"Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library."‚??Library Journal (
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Showing 2 of 2
This is an amazing compendium about grains, seeds and beans. Each chapter is dedicated solely to a single one of those with interesting history bits, interviews with interesting people, instructions for every imaginable way to cook said ingredient, plus amazing recipes. As appropriate each ingredient is shown how to boil it, stew it, smash it, fry it, etc... There are also week planners that show you how to cook a big pot and use it all week long in different ways. This book has it all. Many thanks to the publisher and NetGalley for allowing me to read an advanced copy. ( )
  Kathl33n | Oct 5, 2021 |
This book was received as an ARC from Chronicle Books.

Anyone who knows me, knows that I am a huge foodie, so any time a book like Grist crosses my path, I get really excited. Grist, however, is kind of a let down. Don't even both reading the intro. It's off putting and is more on why the author decided to include meat in a grain, bean, seed and legume cook book. It's almost like a justification or that she didn't want this to be labeled a vegetarian cook book. Ok, great, but not necessary. Tell us about why you love grains, beans, seeds, and legumes so much that you decided to write an entire book, dedicated just to them.

She then gives a glossary of terms, as well as a cheat sheet on picking great vegetables. Seems more like filler than anything else.

Finally we start with the recipes. Condiments are up first. Very basic, and just a list format. No explanations, no pictures, just the name, ingredients, and incredibly brief directions. In my opinion, this should go at the end of the book, or because of how incredibly brief it, just put it on the page with the recipe it's being used for. It is just a bad way to start off.

And now onto the stars of the books.

She does give an intro which is nice, and even note pages that get into some detail on specific beans, grains, etc. Then onto basic preparations. How to boil, stew, puree, etc. And finally some recipes. I do like the few sections where she shows you how to cook for instance, black beans, at the beginning of the week to eat all week long without feeling bored.

The other interesting thing, are the interviews with a couple farmers, presumably who she bought ingredients from. The only down side to this, is again, it feels like filler.

Overall, it's just okay. Not something I'm going to pre-order, nor something I have to have. If I see in a book store, I might pick it up and flip through it, just to see how I feel having it in my hands, seeing if the layout gets changed up, or the intro edited. ( )
  GeneseeLibrary | Sep 25, 2021 |
Showing 2 of 2
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Berens, AbraAuthorprimary authorall editionsconfirmed
Lipscombe, AdrianForewordsecondary authorall editionsconfirmed
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Cooking & Food. Nonfiction. HTML:Make grains the easiest, healthiest, and most exciting stars on your table.
Grist is the only grain and legume cookbook you need. Abra Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes and the author of Ruffage, shares more than 300 recipes and variations, plus substantial reference information to help you discover the next great grain.

Grist includes more than 125 recipes for 29 different types of grains, legumes, and seeds that, in combination with vegetables and lean proteins, are the stars of the healthiest, most variable, and most satisfying meals‚??many of them gluten free.
New and seasoned home cooks will want to reference this guide to start building a repertoire of approachable, big-on-flavor recipes. Home cooks will be attracted to the reference quality of the book, its beauty (more than 100 photos and 30 illustrations) and heft (125 recipes + 300 variations = 448 pages), as well as the great writing, relatable voice, author authority, unique recipe style, extensive variations, and gorgeous photography and illustrations.
THIS IS THE A TO Z OF GRAINS, BEANS, AND LEGUMES: The content is deep and authoritative, but also wide-ranging, with information and recipes for 29 different grains, legumes, and seeds: Amaranth, Barley, Black-Eyed Peas, Buckwheat, Bulgur, Chickpeas, Common Beans, Corn, Cowpeas, Crowder Peas, Farro, Fava Beans, Field Peas, Fonio, Freekeh, Legumes, Lentils, Lima Beans, Millet, Oats, Quinoa, Rice, Sorghum, Split Peas, Soy Beans, Teff, Tiny Seed Grains, and Wheat Berries.
REFERENCE BOOK: Organized by type of grain/legume/seed, each chapter offers authoritative info and tips that home cooks can use to deepen their knowledge of ingredients and broaden their repertoire of techniques. The recipes are simple, are generally quick to prepare, and use ingredients that are easy to find or often already in people's pantries.
FOLLOW UP ON SUCCESS: Ruffage by Abra Berens was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appétit, was a 2019 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award. Here's some strong praise for Ruffage:
"Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations." ‚??Kim Severson, New York Times
"[RUFFAGE] is a total classic in the making."‚??Christina Chaey, associate editor, Bon App√©tit
"Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library."‚??Library Journal (

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