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Grist is the only grain and legume cookbook you'll ever need to make grains the easiest, healthiest, and most exciting stars on your table.

Abra Berens is back. Following the success of her first cookbook, Ruffage (named a Best Cookbook for Spring 2019 by the New York Times and Bon Appétit, was a 2019 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award!), Berens tackles delicious starchy carbs in the same way she presented vegetables: alphabetically and with plenty of variations.  

The content is deep and authoritative but also wide-ranging, with information and recipes for 29 different grains, legumes, and seeds: Amaranth, Barley, Black-Eyed Peas, Buckwheat, Bulgur, Chickpeas, Common Beans, Corn, Cowpeas, Crowder Peas, Farro, Fava Beans, Field Peas, Fonio, Freekeh, Legumes, Lentils, Lima Beans, Millet, Oats, Quinoa, Rice, Sorghum, Split Peas, Soy Beans, Teff, Tiny Seed Grains, and Wheat Berries.

The recipes are simple, quick to prepare, and use ingredients that are easy to find or often already in people's pantries (and many of them are even gluten-free!)