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| Acknowledgments | |
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| Introduction: The Glamour of Whole Grains | |
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| Musings on Health, Dieting, and Good Eating | |
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| The Whole Grains on My Table | |
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| Kitchen Basics for Whole Grains | |
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| Baking Basics for Whole Grain Flours | |
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| Equipment | |
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| ingredients | |
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| Breakfast, Brunch, & Breads | |
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| Never Give up Baguette, with Butter | |
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| Orange Polentina with Honey-Mascarpone Topping | |
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| Warm Muesli with Figs, Pistachios, and Anise | |
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| Dark Chocolate Muesli with Hazelnuts | |
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| Creamy Farro with Honey-Roasted Grapes | |
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| Citrus Oatmeal with Apricots and Golden Raisins | |
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| Honey-Nut Granola with Olive Oil | |
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| Chewy Almond Butter Bars | |
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| Apricot-Lemon Bars with Cherries | |
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| Saffron Waffles with Orange Cream | |
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| Cornmeal Pancakes with Warm Cherry Sauce | |
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| Date-Apricot Muffins with Anise | |
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| Fig Muffins with Creamy Goat Cheese Filling | |
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| Orange-Scented Scones with Dark Chocolate | |
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| Lemon-Rosemary Scones | |
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| Tangerine-Lavender Coffee Cake | |
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| Walnut Spice Breakfast Cake | |
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| Pine Nut Bread with Fennel and Sun-Dried Tomatoes | |
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| Sweet Zucchini Bread with Mint | |
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| Wild Rice Frittata with Mushrooms and Crisped Prosciutto | |
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| Olive Bread with Bacon and Thyme | |
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| Floating Sesame Loaf | |
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| Aroma Bread with Coriander and Fennel | |
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| Pumpernickel (German Whole Grain Rye Bread) | |
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| Oats: Sweet and Sturdy | |
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| Salads & Sides | |
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| Everyone Needs a Masala Dabba | |
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| Warm Pasta Salad with Spinach and Fresh Mint | |
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| Barley Salad with Figs and Tarragon-Lemon Dressing | |
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| Kamut Salad with Carrots and Pomegranate | |
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| Bulgur with Butter-Roasted Almonds and Cinnamon | |
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| Parmesan Polenta with Rosemary Oil Drizzle | |
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| Lemon Quinoa with Currants, Dill, and Zucchini | |
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| Saffron Couscous | |
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| Leek Salad with Grilled Haloumi Cheese and Rye Berries | |
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| Summer Tabouli with Farro | |
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| Cumin-Scented Quinoa with Red Beets | |
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| Warm Oat Berries with Walnuts and Gorgonzola | |
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| Tomato-Infused Bulgur Pilaf with Fresh Basil | |
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| Spicy Millet with Yogurt and Fresh Herbs | |
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| Spring Pilaf with Artichokes and Green Peas | |
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| Orange and Lemon Couscous | |
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| Speedy Chickpea Couscous with Pesto | |
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| Greek-Style Cornbread with Feta and Thyme | |
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| Barley with Crisped Prosciutto and Truffle Oil | |
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| Rustic Fall Polenta with Fontina and Sun-Dried Tomatoes | |
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| Corn: Comforting and Uplifting | |
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| Soups & Stews | |
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| Everyone Needs a Masala Dabba | |
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| Warm Pasta Salad with Spinach and Fresh Mint | |
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| Barley Salad with Figs and Tarragon-Lemon Dressing | |
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| Kamut Salad with Carrots and Pomegranate | |
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| Bulgur with Butter-Roasted Almonds and Cinnamon | |
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| Parmesan Polenta with Rosemary Oil Drizzle | |
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| Lemon Quinoa with Currants, Dill, and Zucchini | |
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| Saffron Couscous | |
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| Leek Salad with Grilled Haloumi Cheese and Rye Berries | |
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| Summer Tabouli with Farro | |
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| Cumin-Scented Quinoa with Red Beets | |
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| Warm Oat Berries with Walnuts and Gorgonzola | |
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| Tomato-Infused Bulgur Pilaf with Fresh Basil | |
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| Spicy Millet with Yogurt and Fresh Herbs | |
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| Spring Pilaf with Artichokes and Green Peas | |
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| Orange and Lemon Couscous | |
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| Speedy Chickpea Couscous with Pesto | |
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| Greek-Style Cornbread with Feta and Thyme | |
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| Barley with Crisped Prosciutto and Truffle Oil | |
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| Rustic Fall Polenta with Fontina and Sun-Dried Tomatoes | |
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| Corn: Comforting and Uplifting | |
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| Burgers, Savory Cakes, & More | |
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| Smelling Cows and Cutlets | |
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| Brie Cakes with Sun-Dried Tomatoes | |
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| Lamb Burgers with Bulgur and Mint | |
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| Buckwheat-Feta Burgers with Tangy Parsley Sauce | |
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| Quinoa Cakes with Smoked Trout and Lime Mayonnaise | |
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| Zucchini-Dill Bites with Pine Nuts | |
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| Crispy Brown Rice Cakes with Green Olives, Pecorino, and Sage | |
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| Sesame-Crusted Fish Sticks with Yogurt R�moulade | |
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| Buckwheat: Bold and Almost Instant | |
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| Pasta | |
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| My Life with Two Grain Mills | |
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| Farmers' Market Pasta with Heirloom Tomatoes, Rosemary, and Basil | |
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| Fettuccine with Salmon, Tomatoes, and Golden Raisins | |
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| Spaghetti with Radicchio, Caramelized Shallots, and Bacon | |
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| Rustic Linguine with Summer Herbs and Olives | |
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| Spicy Spaghetti with Caramelized Onions, Anchovies, and Tuna | |
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| Creamy Rotelle with Basil Yogurt and Mozzarella | |
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| Spaghetti with Roasted Chestnuts, Hazelnuts, and Sage | |
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| Homemade Spelt Fettuccine | |
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| Conchiglie with Lamb and Minted Yogurt | |
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| Farro: Ancient and Ambrosial | |
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| Modern Mains | |
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| Worth Waiting For | |
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| Artichoke-Rosemary Tart with Polenta Crust | |
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| Tomato-Rye Risotto with Cumin and Chorizo | |
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| Easy Whole Wheat and Olive Oil Tart Shell | |
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| Sardine Tart with Sweet Bell Peppers and Currants | |
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| Lamb Chops with Walnut-Sage Crust | |
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| Spelt Crust Pizza with Fennel, Prosciutto, and Apples | |
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| Roast Chicken with Orange, Lavender, and Thyme | |
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| Oat Pilaf with Chicken Livers, Marsala, and Sage | |
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| Saffron Risotto with White-Wine Clams and Peas | |
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| Caramelized Onion Quiche with Lavender and Crisped Prosciutto | |
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| Greek Millet Saganaki with Shrimp and Ouzo | |
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| Rye: Tangy and Surprisingly Sweet | |
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| Sweet Endings | |
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| Intoxicating Fruit | |
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| Strazzate (Italian Chocolate-Almond Cookies) | |
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| Honey-Almond Cantuccini | |
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| Purple Rice Pudding with Rose Water Dates | |
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| Greek Yogurt Ice Cream | |
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| Orange-Rosemary Cookies with Olive Oil | |
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| Riesling Zabaglione over Red Currants | |
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| Almond-Peach Clafouti | |
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| Wheat Berry Fools with Grand Marnier Figs | |
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| Greek Walnut-Barley Cake | |
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| Dark Chocolate Cake with Amaretto | |
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| Ricotta Millet Pudding with Warm Raspberry Compote | |
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| Cr�me au Chocolat with Brandied Blackberries | |
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| Amaranth-Walnut Cookies with Brandy | |
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| Lemon-Scented Olive Oil Cake with Plumped Figs | |
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| Pomegranate Yogurt Parfait with a Kick | |
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| Artisanal Fruit Bread | |
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| Whole Wheat and Butter Tart Crust | |
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| Dark Chocolate Truffle Tart with Walnuts | |
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| Millet: Sweet, and Waiting to Be Served | |
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| Sources | |
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| Bibliography | |
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| Index | |