Pretty Food

My information comes from my copy of Elizabeth David's English Bread and Yeast Cookery. It's the most wonderful book, full of history, anecdote, excellent writing and perfect recipes.

I think spelt and emmer have been maintained by enthusiasts who are committed to maintaining old seed varieties. There may be more, and I know quinoa, although not a wheat variety, is readily available in France. That's good too.

I thought it was spelt, Mice - have never heard of emmer. No chance of getting spelt here in France, but might give it a try with bulger wheat. Lots of Pomegranates around in the shops.

Oddly enough my cousin and I were in disagreement last week about the newly fashionable farro. She is Italian and insists that it is what we know as spelt. I maintain that it is emmer which is one of the four early wheat grain types in Europe which was succeeded by club wheat or Triticum compactum.

Crossed posts there Butty

Yes, that does look lovely and appetising. I had to look up farro though as had not come across it before.

is this the one?

If so, you're right it does look pretty

Third time lucky...?

I thought this was a really pretty dish for a mid-winter feast

I give up!

[[http://remodelista.com/posts/an-irresistible-farro-recipe?utm_source=Remodelista%2FGardenista+Subscriber+List&utm_campaign=cca178 I thought this was a really pretty dish for a mid-winter feast]