A fantastic book overall! If you have read her othertwo books in the series, then you know what you are in for. Each fruit covered typically has multiple recipes for each ingredient... While some times you are left wanting more recipes for a particular ingredient, there are variations provided for each recipe to provide multiple options.

Detailed and extensive guide to grains, beans, etc. The photos are beautiful and the recipes are easy to follow and turned out well. Good information on a specialized cooking topic.

Grist exceeded my expectations and is a very practical guide to cooking grains, beans, seeds, and legumes and should honestly be a stable in any kitchen for those looking for a great variety of not only recipes but solid information on legumes and grains. The book is beautiful with an emphasis on methods and variations as opposed to hard-and-fast rules. I loved the approach and the added information such as farmer interviews all very fascinating and an added bonus of knowledge. I highly recommend this book!

While reading the introduction and so, the writer wrote about how fragile our food system is. It is proven by pandemic, for example. So having beans in our shelves are a good idea. The dried ones can survive some months, and she gave ideas on what to do with your beans. Nutritional side and also fart side were mentioned here. Even though I will try some of the recipe, this book gave me ideas on sumptuous and also healthier meals made from beans.

I was skimming through other reviews of Grist and goodness, folks got rankled over the Introduction, especially concerning meat. Not recalling anything overly nefarious or off-putting, I reread it just now. I still don't get why this would be upsetting. because Abra states that she does eat meat? It includes educational information, opinions on fair compensations for farmers, mindful eating practices; any recipe in the book, though, can be made veggie or vegan.
That all struck me as odd, as I rather enjoyed the Intro (especially the second time around).
I read Grist first as a digital ARC from netgalley, but face it, I like physical cookbooks. Especially this author's books. Ruffage: A Practical Guide to Vegetables (from 2019) was a joy and is on my kitchen shelf, well paged and used. So when this popped up on netgalley, well, yes, please! I've moved to cooking more plant-based meals and am pleased to say there's a bean farmer near me, so no S/H to get "fresh" dried beans! I need more guidance, though, and that is where this book shines as it has more of a How-To vibe.
A Week's' Worth of Black Beans Without Boredom (p.95), perfect, thanks. And it's there for lentils, barley... I've made the Greens & Beans Pot Likker and a (much shorter) Congee that freezes well into to-go servings. I have a feeling Grist will be on my kitchen shelf soon, too.

Four stars. Grist is a beautifully designed cookbook with many recipes for legumes and grains. As someone who has been trying to eat somewhat healthier and increasing plant-based meals in my repertoire, this is definitely a cookbook that I will be returning to often. Most of these recipes seem fairly straightforward enough even for inexperienced cooks and use ingredients found in most pantries (or that are easy to source). The interviews with farmers were a nice touch, though I do wish there were more photos of the recipes as well as nutritional information.

I'm grateful to NetGalley and Chronicle Books for the opportunity to read and review Grist.

I'd recommend Grist to anyone who is looking to expand their repertoire of grain and legume cookery, or for those who want to learn about the breadth of options they have in the various grains and legumes available.

I ran my standard check for cookbook usability: Do I have all the major food elements covered in the book? If I don't, how easily can I get those elements? It turned out that I didn't have buckwheat, but a trip to my local supermarket showed that not only could I get buckwheat, but could get any of the grains and legumes described in Grist. The "just beyond a beginner cook" will be able to try out any of the recipes--important if you want to keep up interest.

Grist would be a welcome gift for cooks across all levels of experience.

We all know we should be eating more legumes and grains- they're healthy, and better for the environment- but they can be so boring, and where do you even start? Start here, with this book. Berens lays out everything you need to know about how to prepare legumes, grains, and seeds. My favorites part is the "a week without boredom" grids, where you make a big pot of something (lentils, black beans, etc) at the beginning of the week, and get ideas for meals to make for the week, a different meal each day. The recipes also include seasonal variations for inspiration. Chapter One is all about condiments: dressings, vinaigrettes, flavored oils, relishes, pickled and marinated toppings, etc, to add flavor, Chapter Two is about legumes, and Chapter Three covers grains, with lots of tips and tricks to make things easier. Throughout the book, there are essays and profiles of farmers, which I found really interesting. The variety of preparation methods, recipes, and inspiration make this a book that should be on every home chef's shelf!

#Grist #NetGalley

Amazing. I cooked several of these grain centric recipes. Heaven. Earthy and full of flavor. My family especially my men who are huge meat and potatoes fans came back for seconds. One of the most appealing parts of this book are the easy access to the ingredients. I had no trouble finding what I needed. Lovely book, if it was a real book it would be well worn.

A cooking and reference book by Michigan chef and author Abra Behrens, Grist is an education in grains, beans, and legumes. It impressed me as interesting and informative, with beautiful photography and a wealth of information. Many guest-worthy recipes demonstrate the foodstuffs described. For me, though, the book’s primary value lies in the thorough description about each item’s properties and preparation techniques. The many other added features, such as articles spotlighting individual growers, are interesting- but add a coffee table browsing quality to this informative volume.

I was provided with a digital Advance Reading Copy of this title by the publisher via NetGalley in exchange for an honest review.

*received for free from netgalley for honest review* What an amazing book! i learned so much from this book and i loved that some of the farmers were from my home state! too cool lol

Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes is a wonderful cookbook from Southwestern Michigan chef and author Abra Behrens, the follow up to her vegetable-centric Ruffage.

You can't really review a cookbook without cooking from it, and the recipe I found that will probably most switch up my cooking life is her Lentil Soup with Garlic, Cumin, Lemon, and Pine Nuts. I've been making the Deborah Madison lentil soup recipe from Vegetarian Cooking for Everyone for over twenty years, but the gremolata-like topping that Berens employs is zippy and refreshing and takes this soup to a whole other level.. Cheesey Rice Porridge with Greens was as soothing as it might sound. As we take a deep dive into fall and I begin to crave more filling food, comfort food, I'll be turning to this book again and again.

Berens suggests a handful of variations to each of her recipes, in case you want to mix up the flavor profiles.

While I'm grateful to NetGalley for providing an electronic ARC for me to review, I'll be picking up a hard copy soon.

Thank you to NetGalley and Chronicle Books for the chance to read an early copy of this book.

This cookbook is intimidating in its massive scope. I tried to casually flip through, but it's stuffed with information--all kinds of background color on the different grains, all kinds of variations and suggestions for each recipe, even interstitial sections where she interviews farmers. I can see where this could be a cook's dream, really diving into things, but for a novice like me, there are so many options it just makes me freeze up.

The book is beautifully formatted and laid out, organized by grain type, with a few cooking methods and variations covered in each section. This is not a vegetarian cookbook but the recipes are of course plant-forward and there is plenty of flexibility for different diets.

This is an amazing compendium about grains, seeds and beans. Each chapter is dedicated solely to a single one of those with interesting history bits, interviews with interesting people, instructions for every imaginable way to cook said ingredient, plus amazing recipes. As appropriate each ingredient is shown how to boil it, stew it, smash it, fry it, etc... There are also week planners that show you how to cook a big pot and use it all week long in different ways. This book has it all.

Grist by Abra Berens

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

Fascinating book both informative and practical that is filled with delicious recipes, multiple variations, and ideas that were interesting and inspiring. This is a book I would gladly have on hand in my kitchen!

What I liked:
* Easy to read and understand
* Concise easy to follow recipes
* Multiple variations on basic recipes
* Seasonal variations for some recipes
* Vegetable cheat sheet with information on selecting and storing with notes about each one
* Glossary of terms (and learning a few new ones)
* Cooking and cutting techniques explained – though not necessarily new to me
* The wide variety of flavors used
* The 1+2+3+more basic ideas to create dishes of your own
* Basic information about each legume and grain
* Interviews with farmers
* A week without boredom providing five ideas to use one bean or grain cooked in quantity
* The condiment recipes including herb mixes
* Plating ideas
* The recipe for oat and rice milks
* Wishing I had this cookbook already

What I didn’t lik:
* I can’t really think of anything really except not being able to choose ONE recipe to try first

Thank you to NetGalley and Chronicle books for the ARC – This is my honest review.

5 Stars

This was a strong, inspirational book focusing on legumes, beans, grains, seeds. But really, deep down, it's a book focusing on the overlooked health of these crops, the hard work of the father's producing the crops, and creative ways to prepare these meals.

The author introduces her interest and allows readers too connect with her story and connection to beans. She goes into great detail for each legume, details on the species, protein content, and excellent recipes focusing on basics with added variations and ways to personalize throughout. She has humor, personal stories, and interviews with notable professionals sprinkled throughout.

I learned a lot with this book, but even more so, feel inspired to incorporate these legumes more into my weekly cooking plans as well

Highly recommend!

Abra Berens is clearly very passionate about beans, legumes, and grains. This slightly overstuffed cookbook covers everything from black beans to marinated vegetables. The recipes look decent and there's plenty of beautiful color photography, but the format is a little haphazard. In any given chapter, you might find recipes, the history of a particular legume, a meal plan, a recommended side dish, etc. For the casual browser, there's bound to be something interesting to try. But if you're trying to go through the book methodically or use it as a reference source, there's no standard layout or information for any ingredient or section.

I really loved testing recipes out of this cookbook! I personally want to learn more about cooking with beans, legumes and grains for a proteins alternative! The pictures were beautiful and the recipes easy to follow. I loved the whole condiment/side section to pair with the dishes! I made the Greens + Beans Pot Licker and Crisped Barley over Roasted Broccolini w/Goat Cheese Vinaigrette! Absolutely delicious!!

This is my second Abra Berens cookbook. I was so excited to dive into Grist for the reason that Abra Berens gives the reader buckets and buckets of information, but ultimately leaves what the end result will look like up to the reader to make their own choices.

a fellow Midwesterner, I bought her first book Ruffage when I moved from Chicago to the Twin Cities. I often pull it out when I receive an item in a Farmer's Box CSA or pick up something I haven't used much at the market. It's a fantastic resource. I can see how Grist will fit perfectly into my life in that way as well.

Berens makes little jokes throughout which lightens the mood of the occasionally overwhelming amount of statistics and info. Her writing has tons of personality. She is likable. Grist isn’t overly cheeky - just enough silliness emerges for a smile or little giggle, and it comes off as very genuine.

Around page 66 or so, Grist's "chapters" begin with an ingredient - like chickpeas for example, and then follows with methods like boiling with three variations on one recipe. Then smashed with four variations. Then one for fried, one for stewed with one variation. It is similar to Salt, Fat, Acid Heat in that way. A recipe is shown to lead the reader and make them feel comfortable with an unfamiliar ingredient or preparation, and then variations are given for future experimentation or inspiration to come up with variations of their own.

Her cookbooks are prime for “I have this ingredient in my house and have no idea what to do with it.” Berens' flavor combinations are fresh and complex, but very accessible.

And the cherry on top is the charts of step by step instructions to create salads or other dishes with freedom to insert whatever ingredient a reader prefers. The interviews with farmers were a total delight and gave meaningful context to the book. I also enjoyed "A week’s worth of lentils without any boredom."

I think this book must have been a heavy, heavy undertaking and it is PACKED with information. But the recipes look outstanding.

I am only knocking one star off of this review for formatting purposes. Around page 66 is where the book tends to pick up. My personal preference would have been for the glossary featuring sauces, etc was featured at the end of the book. I wanted to learn more about Grist off the bat, the accompanying sauces were less interesting to me.

This book should be called the ultimate bean and grain bible! “Grist” by Abra Berens is the most comprehensive book of grains and beans out there! It is well known that beans and grains are a big part of a healthy diet and with this book as your guide, beans and grains will never be boring again. There are tons of recipes showcasing the many ways to cook legumes and grains, for example, beans can be boiled, fried, stewed and puréed, with additions of other vegetables and spices! This a history, as well as, a cookbook, for the author provides a wealth of information about each legume and grain known to man! Loaded with beautiful photographs, and as an added bonus, there are stories of the vegetable farmers, that supply us with this food, since most of us don’t grow these foodstuffs ourselves! “ Grist” is definitely a great find!