Ancient supergrains, now modern staples, are growing in popularity in
our health conscious age. Ruth Nieman has been cooking with these grains
for many years, and she is an expert on the cultural, historical and
biblical background to their use in the culinary arts. The book will
feature Freekeh, (from the Arabic 'to rub') now known as a grain and
sold in many health food and grocery shops, the main staple famed in the
Old Testament as a first grain offered up to the Temple in Jerusalem,
grown by the ancient Israelites. The harvesting of Freekeh, Barley,
Emmer, Quinoa, Sorghum wheat, Spelt and many more, govern the landscape
of Israel's Judean hills and the lush northern region, known as Galilee.