By Maria Speck, Ten Speed Press, 2011. Hardcover. $30; 231 pages
Because this is the most joyful book about whole-grain cookery we’ve seen, we take Maria Speck at her word when she says, “I don’t eat whole grains because they are healthy, or wholesome, or to reap their nutritional benefits.” She simply loves them.
This is not an exhaustive survey. Speck spotlights her favorites: rice and wheat from her Greek mother and barley and rye from her German father. She’s not promoting a 100%-whole-grain diet, but the recipes make it possible to eat more grains, deliciously. Walnut Spice Breakfast Cake has a light crumb and perfectly balanced flavor. Other standouts: Crispy Brown Rice Cakes with Green Olives, Pecorino, and Sage, and Artisanal Fruit Bread made with whole-grain rye flour.
GIVE THIS TO: Anyone who wants to up her or his wholegrain intake. —Deb Wise