"Make grains the easiest, healthiest, and most exciting stars on your table. Grist is the only grain and legume cookbook you need. Abra Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes 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. New and seasoned home cooks will want to reference this guide to start building a repertoire of approachable, big-on-flavor recipes. Home cooks will be attracted to the reference quality of the book, its beauty (more than 100 photos and 30 illustrations) and heft (125 recipes + 300 variations = 448 pages), as well as the great writing, relatable voice, author authority, unique recipe style, extensive variations, and gorgeous photography and illustrations." -- Provided by Publisher. Throughout history, grains and legumes have been staples without cultural or ethnic boundaries. They are not just staples: they are means of survival, and can serve as the underpinnings of meals from appetizers to desserts. Berens shares recipes and variations for 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. -- adapted from Introduction and publisher info

Includes index.

Condiments --Legumes. Bean family: Beans, broad ; Beans, common ; Peas, cow ; Chickpeas ; Lentils ; Peas, Split field -- Grains. Barley ; Buckwheat ; Corn ; Oats -- Rice family: Rice, Basmati and Jasmine ; Rice, Risotto ; Rice, Wild ; Tiny seed grains -- Wheat family. Wheat berries ; Bulgur ; Farro ; Freekeh.