A Cook's Guide to Grains — 3 years ago
Some time ago, Amy and I loaned each other cookbooks. I lent her Spicery, and in return I borrowed A Cook’s Guide to Grains by Jenni Muir.
A Cook’s Guide to Grains is a lovely book. It’s beautifully laid out and contains some really nice photographs. It begins with an overview of the different types of grains out there, and then has an excellent selection of recipe, using both common and unusual grains. The book is not exclusively vegetarian, but the majority of the recipes are meat-free, or easily modified to be meat-free. Each recipe contains some historical information as well as cook’s notes.
I decided to try out one of the book’s Australian recipes: Anzac Biscuits. The word “ANZAC” is an acronym for the Australian and New Zealand Army Corps, and was commonly used to refer to Australian and New Zealand soldiers during the first world war. There’s plenty of confusion regarding the naming of Anzac biscuits, but they’re the biscuits of my childhood. They’re also a bit interesting in that they’re made without eggs, which means they store very well. The recipe in A Cook’s Guide to Grains is different from the recipe that sits vaguely in my memory (from the CWA cookbook), but the resulting biscuits (really cookies by American standards) are still delicious!









