Paula offers enticing and novel ways to enjoy both familiar and many less well known ones. The outstanding strength of this cookbook is in the cultural and historical significance of each cuisine, which the author illustrates through the recipes. The flavors and cooking techniques hail from Spain to Turkey, to Israel, Crete and Tunisia. Grains and Greens is not a vegetarian primer, for in their country of origin these foods are served or cooked with anything at hand, such as lamb, squab, fish, or sausage. You will learn more here than you ever wanted to know about esoteric greens.
Soups are another winning category and the author has the definitive word on chickpeas and couscous.
But no, Paula, I don't know anyone who grows hops to brew beer at home. Finally, for a simple gratin of greens and potatoes I needed three separate pots and several steps, and the recipes only makes two servings. The specialty food stores, mail-order and Internet suppliers suggested are a must to use this book to the fullest. Nonetheless there are enough feasible recipes to try, such as Stewed Greens with Tahini Sauce Mezze. This is a book for serious and open-minded cooks who love the art de cuisine.