We're pleased to welcome Abra Berens to our At Home with Literati Series in support of Grist. She'll be joined in conversation by Alex Beggs of Bon Appétit.
Click here to join the webinar event on 1/26. No pre-registration required!
Note: we are now hosting on Zoom webinars. You will be prompted to enter a first name and email upon joining. You may then see a window reading "waiting for host to start webinar," but sit tight--you will be admitted as soon as we begin broadcasting live! You will be able to submit questions using the Q&A feature.
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About the book: Grist is the only grain and legume cookbook you need. Abra Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes 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.
New and seasoned home cooks will want to reference this guide to start building a repertoire of approachable, big-on-flavor recipes. Home cooks will be attracted to the reference quality of the book, its beauty (more than 100 photos and 30 illustrations) and heft (125 recipes + 300 variations = 448 pages), as well as the great writing, relatable voice, author authority, unique recipe style, extensive variations, and gorgeous photography and illustrations.
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.
Alex Beggs is the senior staff writer at Bon Appétit, where she also writes the magazine's monthly questionable etiquette column. Previously, she was an associate editor at Vanity Fair, and has contributed to Into the Gloss, The Cut, The New York Times, and The New Yorker's Daily Shouts.