Maria Speck, Ancient Grains for Modern Meals

“Maria Speck has brought her enormously talented culinary skill and multicultural background to these raw ingredients, transforming them into appealing and do-able recipes that will entice you to the kitchen. If you want to include more whole grains in your diet, or you’re not familiar with farro, barely, quinoa, and the rest--let alone how to cook them--this is the perfect book.”
Clifford A. Wright, author of the James Beard Cookbook of the Year, A Mediterranean Feast

“Maria’s beautiful book made me hungry at first read. It will not only inspire you to stock your kitchen wit ha varied assortment of whole grains to simmer, steam, boil, and soak, but will give you an entirely new appreciation of their long and varied history and their infinitely delicious flavors and textures. I want to cook everything Maria writes about.”
Luisa Weiss, creator of The Wednesday Chef

Maria Speck grew up in Greece and Germany before moving to the United States as a young adult. She is a writer and journalist, and has contributed to Gourmet, Saveur, and Gastronomica, as well as Marie ClaireElle. Her popular cooking classes in Cambridge focus on the flavors and cooking styles of the Mediterranean and on creating innovative and delicious meals with whole grains.

Event date: 

Tuesday, July 19, 2011 - 7:00pm

Event address: 

Porter Square Shopping Center
25 White Street
02140 Cambridge
Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More [A Cookbook] Cover Image
It's Complicated--Contact Us for More Information
ISBN: 9781580083546
Published: Ten Speed Press - April 26th, 2011