Grist | Abra Berens
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GRIST: A PRACTICAL GUIDE TO COOKING GRAINS, BEANS, SEEDS, AND LEGUMES
—is just that, practical. It breaks down 29 different types of grains and legumes with easy cooking techniques and over 300 recipe variations to make whole grains a part of your everyday repertoire.
Like Ruffage before it, I wrote this book to continue to celebrate and demystify these pantry staples. We have all heard over and over that we need to eat more whole grains and plant-based proteins but that too often comes with a sense of drudgery. Shelf stable pulses are great ways to showcase seasonal vegetables and never need to be same old same old.
These 140 recipes and over 160 recipe variations give lots of ways to incorporate whole grains and legumes into any meal of the day and how to use them beyond baking. In addition, each chapter has a quick reference section that details plant origin, protein content, if it has gluten, and much more, so you’ll never have to memorize but will always have the answer.
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