Ancient Grains for Modern Meals

To celebrate National Nutrition Month, Maria Speck, author of Ancient Grains for Modern Meals, will be speaking at the .

Speck’s recipes are inspired by the ease and appeal of Mediterranean cuisine and the centuries-old traditions of preparing whole grain foods in Northern Europe. She reveals how versatile, satisfying, flavorful and sophisticated whole grains like faro, barley, polenta, wheat berries, quinoa, spelt and kamut can be. Food lovers and health-conscious home chefs alike will learn how to integrate whole grains into their busy lives.

Ancient Grains for Modern Meals is a New York Times notable cookbook for 2011, a Washington Post top 10 cookbook for 2011, Cooking Light selected it as one of 100 best cookbooks of the past 25 years, and it is the recipient of a Gourmand Award.

Copies of the book will be available for purchase and autographing and food samples, prepared from recipes in the book, will be available for tasting.

Registration is required for this program. Sign up in person at the reference desk or call (508) 366-3050 x 106.