Einkorn: Recipes for Nature's Original Wheat: A Cookbook

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Product Details

$25.00  $23.25
Clarkson Potter Publishers
Publish Date
7.3 X 8.9 X 0.8 inches | 1.5 pounds

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About the Author

CARLA BARTOLUCCI and her husband, Rodolfo, first started growing einkorn near their home in Northern Italy in 2009. With twenty years of experience in the organic food industry as owners of the Bionaturæ and Jovial brands, they work directly with a special group of farmers and are now the largest growers of einkorn wheat in the world. Carla and her family divide their time between Connecticut and Modena, Italy.


"Einkorn is hot, ancient though it be, and the grain world is abuzz in fact, fiction, and myth about it. Thank you, Carla Bartolucci, for giving us the real story, as well as dozens of fabulous recipes for great bread and more so that we can properly enjoy this beautiful, nutritious grain the way it was meant to be enjoyed. You have made the old new, all over again."
--Peter Reinhart, author of Bread Revolution

"How deliciously exciting that einkorn wheat, the ancient grain of myth and legend, has been reborn--pristine and unhybridized--offering cooks a whole new range of tantalizing flavors and textures. Carla Bartolucci's recipes using the whole grain and the flour are irresistible. Watch out quinoa!"
--Lorna Sass, award-winning author of Whole Grains Every Day, Every Way and Whole Grains for Busy People

"Carla Bartolucci delivers an absolutely beautiful array of stunning, approachable recipes using one of my favorite ancient grains. Her work brings einkorn back to its rightful place at the table of any whole foods kitchen. "
--Jennifer McGruther, author of The Nourished Kitchen

"For anyone curious about einkorn, the smallest of the ancient wheats, Carla's book is an inspiration. She has embraced this marvelous grain with a passion and shows us how to best use it in cooking and in baking. From tabbouleh to pizza and pie, her recipes will make you swoon."
--Maria Speck, author of Simply Ancient Grains and the award-winning Ancient Grains for Modern Meals