T he only grain and legume cookbook you need!

Shortlisted for the 2022 Art of Eating Prize

As featured in Epicurious , Modern Farmer , Refinery29 , Shape , Plated , Eater, Food52, Midwest Living , Bon Appetit , MindBodyGreen , The Infatuation , Associated Press , On the Menu , and NPR's The Splendid Table.
 

Make grains the easiest, healthiest, and most exciting stars on your table. Abra Berens, a James Beard semifinalist for Outstanding Chef and the author of  Ruffage , shares more than 300 recipes and variations, plus substantial reference information to help you discover the next great grain.
Grist  includes more than 125 recipes for 29 different types of grains, legumes, and seeds that, in combination with vegetables and lean proteins, are the stars of the healthiest, most variable, and most satisfying meals—many of them gluten free.
Home cooks will be attracted to the reference quality of the book, its beauty (more than 100 gorgeous photos and 30 illustrations) and heft (125 recipes + 300 variations = 448 pages), as well as the great writing, relatable voice, author authority, and unique recipe style. New and seasoned home cooks alike will find themselves turning to this guide to develop a repertoire of approachable, big-on-flavor recipes.
 

THIS IS THE A TO Z OF GRAINS, BEANS, AND The content is deep and authoritative, but also wide-ranging, with information and recipes for 29 different grains, legumes, and 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.

REFERENCE 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 stable of techniques. The recipes are simple, generally quick to prepare, and use ingredients that are easy to find or often already in people's pantries.

FOLLOW-UP ON   Ruffage  by Abra Berens was named a Best Cookbook by the  New York Times  and  Bon Appétit , was a 2019 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award.

"Things in my kitchen have changed since  Ruffage  arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations."—Kim Severson,  New York Times

"[ Ruffage ] is a total classic in the making."—Christina Chaey, associate editor,  Bon Appétit

"Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library."— Library Journal  (starred review)

 

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