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Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes Hardcover – October 26, 2021

4.7 4.7 out of 5 stars 317 ratings

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The 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 LEGUMES: 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.

REFERENCE BOOK: 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 SUCCESS: 
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)



Perfect for:

  • Home cooks seeking to take their skills to the next level
  • Busy people who need easy recipes for clean eating but still want them to taste good
  • Fans of beloved cookbooks known for their simple, healthy recipes such as The Moosewood Cookbook, Half Baked Harvest Every Day, or Ottolenghi Simple
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From the brand


From the Publisher

grist definition: grain that is ground to make flour

The only grain and legume cookbook you need.

Grist by Abra Berens includes more than 140 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.

Organized by type of grain/legume/seed, each chapter offers info and tips that home cooks can use to deepen their knowledge of ingredients and broaden their repertoire of techniques.

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

Discover your next favorite grain... and all the ways to cook it.

Make grains the easiest, healthiest, and most exciting stars on your table.

Grist: Recipe with Peas

Grist: Corn Recipe

Grist: Beans Recipe

Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes
Ruffage: A Practical Guide to Vegetables
Customer Reviews
4.7 out of 5 stars 317
4.7 out of 5 stars 676
Price $24.99 $20.99
More from Abra Berens Includes more than 125 recipes for 29 different types of grains, legumes, and seeds that, in combination with vegetables and lean proteins, make approachable, delicious meals. Nominated for a 2020 James Beard Award: Vegetable-Focused Cooking, Ruffage focuses on the simple techniques that help any cook prepare a variety of delicious vegetables in new and exciting ways.

Editorial Reviews

Review

"In this highly informative work, chef Berens (Ruffage) showcases the potential of cooking with grains and legumes ... Woven throughout are essays and farmer interviews that present a strong case for increasing the role of grains and legumes in the global food system. The result is a definitive guide rich with flavor and inspiration."―Publishers Weekly, starred review



Shortlisted for 2022 The Art of Eating Prize. "Allows the home cook to really dive in and expand their possibilities of meaningful and healthy cooking and eating. No other book this year has made me think about changing the way I cook at home more than Grist.”



"Berens encourages readers to start with ingredients they’re excited about ... Interspersed features highlight working farmers and their areas of specialty, serving to illustrate issues that inform Berens' ethics and worldview."―Booklist



"A thorough A to Z of grains, beans, seeds, and legumes, Grist is based on the philosophy that great cooking comes from working with ingredients you’re excited about."―Eater



"Berens strolls through each category with representative methods (such as boiled, fried, sprouted) with an eye toward variety and versatility over 125 recipes."―Chicago Reader



"Spanning nearly 450 pages, Grist features 125 recipes and twice as many variations on those, plus a great glossary and cheat sheet to get you started." -Epicurious

About the Author


Abra Berens is a Michigan chef, author, and former farmer. Through every recipe written and meal served, she aims to tighten the connection between eaters and growers. She believes we can invest in a stronger, more equitable food system for everyone, from producers to grocers to consumers. Her cookbook
Ruffage: A Practice Guide to Vegetables was a 2019 Michigan Notable Book winner and James Beard Award nominee. Her dinners at Granor Farm in Three Oaks, Michigan, made her a James Beard semifinalist for Outstanding Chef: Great Lakes.

EE Berger is a Detroit-based photographer focused on food, lifestyle, product, and portrait work.

Lucy Engelman is an illustrator who puts pen to paper in Pittsburgh, PA.

Product details

  • Publisher ‏ : ‎ Chronicle Books (October 26, 2021)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 448 pages
  • ISBN-10 ‏ : ‎ 179720713X
  • ISBN-13 ‏ : ‎ 978-1797207131
  • Item Weight ‏ : ‎ 3 pounds
  • Dimensions ‏ : ‎ 7.3 x 1.75 x 9.8 inches
  • Customer Reviews:
    4.7 4.7 out of 5 stars 317 ratings

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Customer reviews

4.7 out of 5 stars
317 global ratings

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Customers say

Customers find the book has helpful whole grain recipes with varied variations. They appreciate the informative content and interesting food items presented in the book. The visual quality and presentation are also praised.

AI-generated from the text of customer reviews

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15 customers mention "Recipes"11 positive4 negative

Customers find the recipes in the book helpful and interesting. They appreciate the variations offered on base recipes and the informative content beyond just recipes. The book is described as fun and informative, with interesting food items to try. Readers mention that the flavors are incredible and the photos are beautiful.

"...I couldn't put it down! Throughout, the author gives a nice variety for preparing these nutritional power houses, ways that I never thought of..." Read more

"...The flavors are incredible, the photos are beautiful, and I'm completely obsessed...." Read more

"...This book also had the side effect of making me a more conscious cook, reducing my food waste with simple actions such as making stews with the..." Read more

"I love the variations that are offered on the base recipes, there’s so much to dive in and try...." Read more

5 customers mention "Visual quality"5 positive0 negative

Customers like the book's visual quality. They say it looks great and has a fantastic presentation.

"...The flavors are incredible, the photos are beautiful, and I'm completely obsessed...." Read more

"The letter "N" is missing in the index. Otherwise, the book looks great, just what I wanted." Read more

"...The book is beautiful with an emphasis on methods and variations as opposed to hard-and-fast rules and recipes...." Read more

"...Very well written and presentation is fantastic! I have both her books!" Read more

Top reviews from the United States

  • Reviewed in the United States on August 20, 2024
    I saw this book on Amazon and decided to order it. I use beans, grains, and seeds regularly and thought I knew a thing or two! This book made my jaw drop!!! When the book arrived, I only intended to give it a quick - maybe half hour - look through. I couldn't put it down! Throughout, the author gives a nice variety for preparing these nutritional power houses, ways that I never thought of before, ways that I'm anxious to try. While I will never cut out meat from my diet, I do eat a lot of vegetarian delights. Most, or at least many, of the recipes are quick to put together. If you are into healthy eating and want more variety, you need this book. It has my highest recommendation
    3 people found this helpful
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  • Reviewed in the United States on April 13, 2024
    The recipes are amazing — all are modular so you can mix and match. The flavors are incredible, the photos are beautiful, and I'm completely obsessed. If you're looking to add more grains and beans to your weekly lineup, this is the way to do it.
    4 people found this helpful
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  • Reviewed in the United States on January 15, 2022
    I read a lot of reviews of people loosing their minds over the foreword in which Abra Berens explains why she included meat in an otherwise vegan-feeling cookbook. They claimed it was cri gey, hypocritical, rediculous... I think it's very human. I myself am also not a vegan or vegetarian but am uncomfortable with thinking of where my animal based products come from. I greatly reduce my intake but it's still there. Is it something I can logically explain? Not easily. But I commend Abra Berens for tackling this head on and trying to show both sides that exist in us.
    Also - if you don't want to add animal based products, skip or substitute! It's as easy as that and Abra Berens provides you with plenty of alternatives.

    Apart for that wholly unnecessary debate, how is the book?
    As many cookbooks, this has a lot of information outside of just recipes which are not necessary for using the book but can help you get the confidence to improvise your own recipes.

    To the recipes:
    The recipes themselves are brilliant and are the reason I give this book 5 stars. Everything from the potlicker soup to the smashes chi kpeas to the green pea fritters and more and more and more are just perfect!
    I've become That Person who cooks a big batch of bean/peas/wheat and has them in the fridge to whip up a quick, satisfying dinner after work.

    This book also had the side effect of making me a more conscious cook, reducing my food waste with simple actions such as making stews with the produce I wouldn't use otherwise, freezing scraps for stocks, and buying local (since so much of the results herein depend on the produce).

    I highly recommend going on this farty, farty adventure! (farts subjective, addressed and can be avoided)
    94 people found this helpful
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  • Reviewed in the United States on January 31, 2022
    If you're looking for relatively practical tips for cooking beans and whole grains, you will like this cookbook.
    My only complaint is that a lot of the recipes call for ingredients that are not typical in home kitchens, but are at least easily obtained or substituted. Example: broccolini. I can only find it at the farmers market, in season, but that's okay because I can substitute broccoli.
    13 people found this helpful
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  • Reviewed in the United States on October 26, 2021
    The letter "N" is missing in the index. Otherwise, the book looks great, just what I wanted.
    21 people found this helpful
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  • Reviewed in the United States on September 29, 2023
    I love the variations that are offered on the base recipes, there’s so much to dive in and try. I checked this book out of the library twice before I decided it needed to have a permanent place in my collection
    7 people found this helpful
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  • Reviewed in the United States on September 6, 2023
    I think it may change how you think of rice to say nothing of all the other grains :)
    4 people found this helpful
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  • Reviewed in the United States on August 27, 2022
    I am, really. Read reviews, loved "Ruffage", seriously loved it and stupidly listened to the reviews. I love this book. I've read one 5th of it and have learned so much. And I cook..... Every single day. And buy at farmer's Market... Every week. And even if you don't, the writing is damn fine! Damn fine book.
    28 people found this helpful
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Top reviews from other countries

  • Susan Buchanan
    5.0 out of 5 stars Grist
    Reviewed in Canada on November 15, 2024
    Great resource of grains and pulses. Try something new to add to your recipe list. Gains for stuffing into vegetables, making new salads or just how to cook dried beans. Great book to have on hand for references.
  • Ms L. Penfold
    5.0 out of 5 stars So many ideas!
    Reviewed in the United Kingdom on February 18, 2022
    Loved the way this book is organised, type by type, with so much information and a great selection of recipes and suggestions. I've been compiling my own translation (American to English) - and I'm reading it cover to cover. I've also bought her other book, Roughage, organised in the same way.
  • Juliet in Montreal
    5.0 out of 5 stars Back in love with beans...
    Reviewed in Canada on December 18, 2021
    I have had a off again on again love affair with beans for over 30 years now. When it was on, I was living my best life, well fed, happy, healthy, without a thought to my weight or appetite. When it was off, I was struggling with boring weeks of too much lentil soup, not willing to wait out the reunion farts. I've had a couple of bean bibles (Romancing the beans, Mark Bittman Vegetarion cooking, Jane Brody's Good Food Book). But this is the first book I've ever come across that starts first and foremost with the skills to relieve bean boredom. Great relishes, pickles, and a plethora of simple add ons to make beans burst with flavour. And the d'oh practice of cooking a big batch of beans (not a big batch of soup) , then cooking them different ways. Combine this with just the right sprinkling of memoir, politics, interviews with farmers, and this cookbook is both a joy to read, and a companion I look forward to spending time with for the rest of my bean filled days.
  • Karel Grant
    1.0 out of 5 stars Not what I was expecting!
    Reviewed in Canada on January 9, 2022
    I was looking for a book that would provide some innovative recipes that would encourage me to prepare meals with less meat.
    This book is for someone who has the time or interest in researching the basics of grains and beans as opposed to preparing meals.