Grist Cookbook

Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes

—is just that, practical. It breaks down 29 different types of grains and legumes with easy cooking techniques and over 300 recipe variations to make whole grains a part of your everyday repertoire.

Like Ruffage before it, I wrote this book to continue to celebrate and demystify these pantry staples. We have all heard over and over that we need to eat more whole grains and plant-based proteins but that too often comes with a sense of drudgery. Shelf stable pulses are great ways to showcase seasonal vegetables and never need to be same old same old.

These 140 recipes and over 160 recipe variations give lots of ways to incorporate whole grains and legumes into any meal of the day and how to use them beyond baking. In addition, each chapter has a quick reference section that details plant origin, protein content, if it has gluten, and much more, so you’ll never have to memorize but will always have the answer.

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Available Now From:

Amazon | Barnes and Noble | Bookshop.org (supports local booksellers)

Booktopia (Australia) | Indigo (Canada) | Waterstones (UK) | Chronicle Books

Praise for this series

“Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations.”
- Kim Severson, The New York Times (named one of the 12 Best Cookbooks of Spring 2019)
“[Ruffage is] A total classic in the making”
- Christina Chaey, associate editor, Bon Appetit
“[In Grist,] Berens encourages readers to start with ingredients they’re excited about. . . . Interspersed features highlight working farmers and their areas of specialty, serving to illustrate issues that inform Berens’s ethics and worldview.”
- Booklist
“[In Grist,] Berens strolls through each category with representative methods (such as boiled, fried, and sprouted) with an eye toward variety and versatility over 125 recipes.”
- Chicago Reader
Grist shortlisted for 2022 Art of Eating Prize
- Art of Eating
Ruffage nominated for James Beard Award for “Vegetable-Focused Cooking”
- James Beard Foundation, 2020
Ruffage is Silver Medal Winner for “Cookbooks – General”
- Independent Publishers Book Awards, 2021

Contact

For media inquiries, please contact Tia Rotolo at Mona Creative:
- tia [at] monacreative [dot] co
For everything else, please contact Keely Thomas-Menter at Chronicle Books:
- Keely_ThomasMenter [at] chroniclebooks [dot] com

Thanks

Thank you to all the farmers doing the hard, often thankless work of feeding our world. Special thank you to Granor Farm for growing some of the best tasting produce, grains, and eggs. It is a dream to get to cook with such wonderful ingredients.

Other Books

Ruffage

2019 | Chronicle

A teaching cookbook that aims to help build readers’ confidence in preparing vegetables by providing easy-to-follow recipes, detailed explanation of cooking techniques, and a myriad of variations for each recipe to inspire future dishes.

Learn more

Pulp

2023 | Chronicle

A hardworking book of recipes that showcases how fruit can add variety and seasonality to both sweet and savory dishes.