Ancient Grains for Modern Meals

A NEW YORK TIMES NOTABLE COOKBOOK • From amaranth and buckwheat to quinoa and spelt, discover the versatility, flavor, and sophistication of whole grains with over 75 satisfying recipes that draw on food traditions from across the Mediterranean and northern Europe. “A sensuous love letter to the delicious possibilities of whole grains.”— The Kitchn   Winner: IACP Julia Child Award, Gourmand World Cookbook Award One of The Washington Post ’s Ten Best Cookbooks of the Year Food writer Ma