Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes

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Buy Abra Berens' superb new book Grist and we'll throw in a free £5 gift voucher.

Grist features over 300 approachable and flavoursome recipes and variations for over 30 different grains, seeds and pulses. It's also a comprehensive reference book on sourcing, storing, cooking, eating and enjoying beans and grains of all kinds.

Grist is packed with deep, authoritative and wide-ranging information and recipes for many different grains, legumes, and seeds:

Beans - fava, lima, soy, common
Peas - whole and split field, black-eyed, cow, crowder
Chickpeas
Lentils
Wheat family - common, kamut, kernza, rye, spelt, bulgur, farro, freekeh
Grains - barley, buckwheat, corn, oats
Rice - basmati, jasmine, risotto, wild
Tiny seed grains - amaranth, quinoa, fonio, millet, sorghum, teff

Organized by type of grain/legume/seed, each chapter offers authoritative info and tips that home cooks can use to deepen their knowledge of ingredients and broaden their repertoire of techniques. The recipes are simple, mostly quick to prepare, and use ingredients that are easy to find or often already in home pantries.

Recipes include:

Yemeni foul with fried bread and harissa
Pea salad with cucumbers, tomato, herbs and anchovy vinaigrette
Garlic-smashed chickpeas
Seared aubergine and cherry tomatoes with fried lentils and tahini dressing
Pea breakfast fritters with fried egg, greens and smoked yoghurt
Roasted parsnips and endive with mornay sauce and barley
Flaky rye and three cheese galette with asapargus salad

Or explore almost unlimited possibilities:

How to build a myriad of fresh bean salads
A week's worth of lentils without any boredom
How to build a hearty split pea salad
A week's worth of barley without any boredom
Any grain fritter base recipe
Matrix of farro salads