Freekeh, Wild Wheat & Ancient Grains by Ruth Nieman
Shortlisted for the Andre Simon Award Ancient supergrains, now modern staples, are growing in popularity in our health conscious age. Ruth Nieman has been cooking with - and writing about - these grains for many years, and she is also well-versed in the cultural background to their use in the culinary arts. A comprehensive guide to biblical grain foods, the book highlights freekeh, (from the Arabic 'to rub'). Now widely available everywhere, it is the main staple of 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, rye, sorghum wheat, and spelt governed the landscape of Israel's Judean hills and the lush northern region, known as Galilee. Ruth's recipes are for the modern day, and the modern kitchen, although their basis is in the ancient cooking practices which are explored throughout the book.
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.
| SKU | Unavailable |
| ISBN 13 | 9781909248687 |
| ISBN 10 | 1909248681 |
| Title | Freekeh, Wild Wheat & Ancient Grains |
| Author | Ruth Nieman |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Prospect Books |
| Year published | 2021-10-21 |
| Number of pages | 272 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |