Freekeh, Wild Wheat & Ancient Grains: Cultural Recipes Cookbook
Shortlisted for the Andre Simon Award, here is a book in which the inquisitive cook will find a cornucopia of original recipes, based on those used in Galilee. Ancient supergrains, now modern staples, are growing in popularity in our health conscious age.
Ruth Nieman has been cooking with these grains for many years, and she is an expert on the cultural, historical and biblical background to their use in the culinary arts. The book features Freekeh, (from the Arabic to rub ), a grain sold in many health food and grocery shops; the staple famed in the Old Testament as the grain offered up to the Temple in Jerusalem. The harvesting of Freekeh, Barley, Emmer, Sorghum wheat, Spelt, and many more, govern the landscape of Israel's Judean hills and the lush northern region, known as Galilee.
Ruth Nieman gives us a book using the most healthy grains we have. She combines the ancient history of the Israelites with new ways to cook and enjoy grains that our modern way of life has distanced us from.
The book focuses on the stories of those who grow and harvest the grains, who smoke the fields and hull the husks, and then mill the grains, and contains many recipes and excellent photography of both the dishes and the landscape where the grains are grown.
Ruth Nieman was a practising nurse for many years. In 2017, she published her opus, The Galilean Kitchen. Giving talks and supper club appearances all around the South East, Ruth has built up a reputation as a brilliant raconteur and cook. Ruth lives in North London.
Paperback 288 pages.
Buy Freekeh, Wild Wheat & Ancient Grains: Cultural Recipes Cookbook at Ratton Pantry.