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 will feature Freekeh, (from the Arabic ‘to rub’) now known as a grain and sold in many health food and grocery shops, the main staple famed in the Old Testament as a first grain offered up to the Temple in Jerusalem, grown by the ancient Israelites. The harvesting of Freekeh, Barley, Emmer, Quinoa, Sorghum wheat, Spelt and many more, govern the landscape of Israel’s Judean hills and the lush northern region, known as Galilee.
Forward and introduction
Ingredients and conversions
The ancestry of grains and pseudocereals
The history of bread and artisan bakers
The lost crops from ancient cuisines
Freekeh
wild wheats - einkorn and emmer
Ancient grains - dinkel (spelt), kamut (khorasan wheat), sorghum, teff
Early pseudocereals =- amaranth and quinoa
The re-emergence of ancient grains and cereals
Bibliography and references
