In this follow up to her award-winning Ancient Grains for Modern Meals, Maria Speck shares classic, comforting recipes that make cooking with ancient grains faster, more intuitive, and easier than ever before.

From black rice to burgundy quinoa and golden Kamut berries--ancient grains are showing up on restaurant menus and store shelves in abundance. Yet in our own kitchens, many of us fear that whole grains are too difficult and time-consuming to prepare. But ancient grains can transform our cooking and eating--from simple weeknight fare to mouthwatering reinventions of all-time favorites. In Simply Ancient Grains, Speck explains how easy it is to bring these fascinating and nourishing staples to the table for breakfast, lunch, dinner, and dessert. This simplified approach takes whole grains to the next level by re-creating familiar comfort foods and amplifying their flavor and nutritional profile.

MARIA SPECK is a food journalist and the author of the award-winning cookbook Ancient Grains for Modern Meals. She is currently an instructor in the professional program of the Cambridge School of Culinary Arts, and has contributed to Gourmet, Saveur, Gastronomica, the Vegetarian Times, and Cooking Pleasures.

• Publisher ‏ : ‎ Clarkson Potter/Ten Speed; 1st edition (3 August 2015)
• Language ‏ : ‎ English
• Hardcover ‏ : ‎ 272 pages
• ISBN-10 ‏ : ‎ 1607745887
• ISBN-13 ‏ : ‎ 9781607745884
• Dimensions ‏ : ‎ 21.72 x 2.77 x 24.26 cm

Kale is being called the new beef , the queen of greens and a nutritional powerhouse. Kale is low in calorie, high in fiber and has zero fat. It is one of the healthiest vegetables around and one way to be sure to enjoy the maximum nutrition and flavour from kale is to cook it properly. With over 70 new recipes and stunning photography, Rena gives easy recipes on cooking with Kale, and shows the health benefits from using Kale as a main ingredient or part of your meal.

Living for the last 28 years in the north western outskirts of Sydney, Rena has written her book Cooking with Quinoa to raise awareness of the versatility and health benefits of its many uses in everyday meals, and the fact that it is a food that can be enjoyed by everyone including people with gluten and wheat intolerances. Rena has some 20 years cooking experience as a recipe developer; held cooking classes on Mediterranean cooking; and assisted Geoff Janz and Lyndey Milan in cooking demonstrations. Rena is an established author having previously published Greek Cooking and How to Prepare Stuffings.

• Publisher ‏ : ‎ New Holland; 1st edition (2 April 2015)
• Language ‏ : ‎ English
• Hardcover ‏ : ‎ 224 pages
• ISBN-10 ‏ : ‎ 1742576710
• ISBN-13 ‏ : ‎ 9781742576718
• Dimensions ‏ : ‎ 19.46 x 2.03 x 23.95 cm