Awesome Ancient Grains and Seeds: A Garden-to-Kitchen Guide

This rich, attractive growing guide and cookbook brings together the expertise of Jason (The Power of Pulses), founder of the mail-order seed company Salt Spring Seeds, and culinary columnist Genest (The Boreal Feast). In the first chapter, Jason outlines the health benefits of ancient grains for people and the planet. He devotes subsequent chapters to each of the featured grains: amaranth, barley, buckwheat, flaxseed, styrian pumpkin seeds, quinoa, soybeans, and wheat. He outlines the history of each grain along with nutritional values, seed varieties, growing and harvesting advice, and some simple tips for preparation. Amaranth, for instance, can be cooked as a cereal or popped like popcorn. The second half of the book is Genest’s contribution, consisting of 50 vegetarian recipes using these grains. Not surprisingly, there are breakfast items such as whole grain granola and morning glory quinoa muffins, but from there she launches into more adventurous territory for appetizers (sikil p’ak, a Mexican vegetable dip featuring pumpkin seeds), soups (lime-scented green pea, coconut milk, and wheat berry soup), salads and main dishes (barley and morel mushroom risotto), breads, flatbreads, and crackers (triticale pumpernickel sourdough), and desserts (chocolate soybean turinois). Together, the authors make a persuasive case for cooking with ancient grains. (Aug.)