Beans: A History
Beans: A History
Buy Ken Albala's 'vividly entertaining' history...
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Anne-Katrin Weber's new follow-up to her brilliant Greens & Beans is full of recipes combining green veg with grains from wheat, barley and oats to quinoa, millet and buckwheat. Order now and we'll throw in a free £5 gift voucher. Try one of Anne-Katrin's recipes from the book - coming soon! |
Greens & Grains is a practical guide to cooking with the grains of all kinds, pairing everyday vegetables with everything from familiar staples to lesser-used cereals and seeds. Anne-Katrin Weber explores wheat, spelt, oats, barley and rye alongside ancient varieties like emmer and einkorn, as well as "alternative” grains such as buckwheat, millet, amaranth and quinoa.
The book is firmly rooted in plant-based, accessible cooking. Recipes range from fresh salads and broths to bakes, tray dishes, pasta, and simple sweets – all vegan, many quick to put together, and designed to work with ingredients most cooks can source easily. Weber’s background as a chef and nutritionist comes through in clear guidance, useful notes, and a straightforward product primer. A seasonal calendar rounds out the collection, making it easy to match grains and greens throughout the year.
Greens & Grains is an invitation to everyone to broaden their use of the grain cupboard and make everyday meals more varied, nourishing and enjoyable.
Anne-Katrin Weber is a chef, nutritional scientist, freelance cookbook author, and food stylist. In their food blog, Veggielicious, Anne-Katrin and Wolfgang celebrate their love of vegetable cuisine. They believe the future of eating is plant-centric. And with that we strengthen our wellbeing while also contributing to the health of our climate and of our planet.
