Go Barley

Go Barley named Best Historical Recipes Book for Canada--English by the Gourmand World Cookbook Awards. Go Barley appears on Quill & Quire Magazine's Trade Paper NonFiction Bestsellers list. Go Barley appears on Quill & Quire Magazine's Canadian Top 20 Bestsellers list. "This good-looking book should appeal to a variety of cooks, including vegetarians and health-food advocates: Crepes and salads, risottos and burgers, meat stuffings and muffins; the recipes provided by [enthusiasts Inglis and Whitworth] even include dessert." -Montreal Gazette "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 "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