Skip to main content
Click here to learn about our Twelve Days of Discounts | Exclusive offers until December 17
Newsletter
Go Barley
Go Barley
Go Barley

Go Barley

Modern Recipes for an Ancient Grain
Pat Inglis

Linda Whitworth

Anita Stewart

ISBN: 9781771510516
$29.95

Winner a 2015 Gourmand World Cookbook Award in English Canada

A revolutionary cookbook using an ancient grain, Go Barley: Modern Recipes for an Ancient Grain includes more than one hundred healthy, delicious, easy-to-follow recipes that will become favourites in every kitchen.

Turn your favourite dish into a nutritional powerhouse with barley. Delicious and easy to use, barley is the newest superfood with tremendous health benefits. High in fibre, this ancient grain has been proven to lower cholesterol, a risk factor for heart disease, and promote digestive health. Barley has a lovely nutty flavour and adds great texture to soups, stews, and salads. It blends well into main dishes, sides, and desserts, and when used in flour form, it makes wonderful breads and baked goods. Not only does the grain help you feel fuller longer, it is also a source of many essential vitamins and minerals, including B vitamins, folate, iron, calcium, potassium, phosphorus, magnesium, manganese, zinc, and selenium. Divided into familiar sections of Breakfast; Appetizers, Salads, and Soups; Main Dishes; Sides; Baking; and Sweet Treats, there is a recipe for any meal of the day. Recipes include Chicken Mushroom Crêpes; Prairie Cranberry Almond Crisps; Wild Rice, Barley, and Fruit Salad; Lentil and Barley Fish Chowder; Barley Apricot Stuffed Pork Tenderloin; Barley Jambalaya; Spinach, Smoked Salmon, and Barley Risotto; Mushroom Barley Burgers; Blueberry Barley Muffins; Chocolate-Dipped Almond Biscotti; Prairie Streusel-Topped Cake; and many more.

More About the Book

Linda Whitworth

Anita Stewart

Go Barley shortlisted for Best Single-Subject Cookbook in the World Gourmand Cookbook Awards.

"Go Barley is both a cookbook and a glimpse into the future of the food life of North America." —Anita Stewart, culinary activist, author, founder of Cuisine Canada

"Barley is an incredible, versatile ancient grain that grows wonderfully across North America . . . Canada is one of the top ten producers of barley, and this should be reason enough for home cooks to use this grain to add diversity to their meals. But if that, coupled with the significant health benefits isn't enough to entice, the wonderful nutty flavour and the abundant recipes in this book will help make barley either the star of a dish or a very strong supporting cast member." —Tawfik Shehata, executive Chef, The International Centre; voted one of the top ten new chefs in Canada by En Route magazine

"This good-looking book should appeal to a variety of cooks, including vegetarians and health-food advocates: Crêpes and salads, risottos and burgers, meat stuffings and muffins; the recipes provided by [enthusiasts Inglis and Whitworth] even include dessert." —Montreal Gazette

Go Barley appears on Quill & Quire Magazine's Canadian Top 20 Bestsellers list.

Go Barley appears on Quill & Quire Magazine's Trade Paper NonFiction Bestsellers list.

Go Barley named Best Historical Recipes Book for Canada–English by the Gourmand World Cookbook Awards.

Published:

April 8, 2014


Format:

Paperback / softback Trade paperback (US)


Page Count:

256


Contributors:

Linda Whitworth (CA)

Anita Stewart (CA)