From the acclaimed author of Ruffage, chef and food writer Abra Berens brings us Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes. This visually rich, deeply practical book is more than just a collection of recipes—it’s a guide to understanding, loving, and making the most of pantry staples that have fed generations.
About the Book:
Published by Chronicle Books, Grist takes a comprehensive look at grains and legumes, offering over 125 recipes paired with creative variations and suggestions. It’s written for home cooks who want to cook more sustainably, healthily, and deliciously, using ingredients that are often overlooked but incredibly versatile.
What’s Inside:
- Chapters organised by ingredient—think barley, chickpeas, millet, lentils, rye, farro, and more.
- A beautiful layout with full-colour photography, tips, and “Choose Your Own Adventure”-style recipe variants.
- Smart cooking strategies that encourage flexibility and creativity in the kitchen.
Who It’s For:
Anyone who’s ever looked at a bag of dried beans and wondered what to do with them. From vegetarians and vegans to omnivores and chefs, Grist helps readers move beyond basic instructions into a more intuitive, joyful style of cooking.
Why the Title “Grist”?
In the author’s own words, “Grist is the raw material that is ground to make flour.” It symbolises the essential starting point of a good meal—humble ingredients that nourish body and soul.
Source:
Adapted from Amazon listing of Grist by Abra Berens