Freekeh, Wild Wheat & Ancient Grains is a collection of 80 ‘healthy’ recipes based around ancient grains including freekeh. The book’s six chapters also chart the 10,000 year history of the discovery and cultivation of grains including barley, rye and sorghum and wild wheats such as emmer and einkorn.
The author is London-based food writer and former nurse and then caterer Ruth Nieman who specialises in the food of the Middle East. Her first self published book The Galilean Kitchen included home recipes from women of the northern Israeli region.
You should buy Freekeh, Wild Wheat & Ancient Grains if you are interested in food history and finding out more about lesser known ingredients, as well as eating nutritious dishes such as pearl barley soup with fennel, dill and feta which Nieman says is protein rich and contains fibre and antioxidants. The tone tends toward the academic and there’s a distinct lack of food styling in the photography which gives the book a less than polished feel which may limit its appeal for some readers.
Cuisine: Middle Eastern
Suitable for: For beginners/confident home cooks
Cookbook Review Rating: Three stars
Buy this book
Freekeh by Ruth Nieman
£20, Prospect Books
This book has been shortlisted for the Andre Simon Food Award. Read more here.
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