Virtual Author Talk: Grist with Abra Berens
Live on Zoom
We are thrilled to host Abra Berens to discuss her new book, Grist. She will be joined in conversation by Joe Yonan.
How this works: This event will be broadcast live on Zoom. Registering will provide you with a unique access link in an email. At the event time, click that link to watch the talk. During the event, feel free to ask questions using the Q/A or chat feature.
This author talk is FREE, but you can support it by purchasing a copy of the book here. Thank you!
About the Author & Interviewer
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.
Joe Yonan is the two-time James Beard Award-winning food and dining editor of The Washington Post. He is the author of Cool Beans, Eat Your Vegetables, which was named among the best cookbooks of 2013 by The Atlantic, The Boston Globe, and NPR's Here and Now, and Serve Yourself, which Serious Eats, David Lebovitz, and the San Francisco Chronicle named to their best-of-the-year lists. Joe was a food writer and travel section editor at The Boston Globe before moving to Washington in 2006 to edit the Post's food section. He writes the Post's "Weeknight Vegetarian" column and for five years wrote the "Cooking for One" column, both of which have won honors from the Association of Food Journalists.
About the Book
Make grains the easiest, healthiest, and most exciting stars on your table.
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.
Tags: Author Talk