The only grain and legume cookbook you need!
Shortlisted for the 2022 Art of Eating Prize
As featured in Epicurious, Modern Farmer, Refinery29, Shape,
Plated, Eater, Food52, Midwest Living, Bon Appetit,
MindBodyGreen, The Infatuation, Associated Press, On the Menu,
and NPR's The Splendid Table.
Make grains the easiest, healthiest, and most exciting stars on your
table. Abra Berens, a James Beard semifinalist for Outstanding Chef 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.
Home cooks will be attracted to the reference quality of the book, its
beauty (more than 100 gorgeous photos and 30 illustrations) and heft
(125 recipes + 300 variations = 448 pages), as well as the great
writing, relatable voice, author authority, and unique recipe style. New
and seasoned home cooks alike will find themselves turning to this guide
to develop a repertoire of approachable, big-on-flavor recipes.
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 stable of techniques.
The recipes are simple, 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
by the New York Times and Bon Appétit, was a 2019 Michigan Notable
Book winner, and was nominated for a 2019 James Beard Award.
"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 Appétit
"Crammed with exciting ideas that encourage creativity, this lively book
will quickly become an essential item in the home cook's
library."--Library Journal (starred review)
Perfect for:
- Home cooks seeking to take their skills to the next level
- Busy people who need easy recipes for clean eating but still want them
to taste good
- Fans of beloved cookbooks known for their simple, healthy recipes such
as The Moosewood Cookbook, Half Baked Harvest Every Day, or
Ottolenghi Simple
