Ancient grains—quinoa, sorghum, farro, Kamut—are, like, so hot right now. And Maria Speck, writer for Gastronomica and Gourmet (RIP) and future star of a grain-centric documentary with Dan Barber, Chad Robertson and Michael Pollan, knows how to cook them. In her sequel to her IACP Julia Child Award-winning Ancient Grains for Modern Meals, she continues to make fresh, Mediterranean-inspired recipes, pouring red rice into shakshuka and tossing couscous with honey-habanero shrimp.

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