Let’s Talk about The Einkorn Cookbook

It technically released over two weeks ago, but here we are, finally, bringing you a post of updates about the book. First thing: There were some shipping delays. A bunch of you who preordered books got yours before Thanksgiving, and another bunch of you waited until last week. We’re sorry about that! From what we’re seeing on social media, the book is slowly trickling out to the public and we hope you all get yours soon. We also hope you like it. Meanwhile, though, we thought we’d talk a little bit more about the book, what’s in it, why you should buy it and what our favorite parts are inside. Ready? OK.

Why This Book Is Worth Buying

I joked to some girlfriends Tuesday night that I am the world’s worst seller. I love using einkorn and yet I will be the last person to try to talk you into it because I feel like things that are truly valuable should speak for themselves. I want you to use einkorn and see how you feel more than I want to talk you into using it. But now that we’ve gone and written a book, I guess I can at least tell you a few reasons why we’ve decided this grain is worth eating.

1. Easier to Digest: This is such a buzzword phrase now, and everybody goes around saying this or that is easy to digest, not always knowing what that means. So what I mean when I say einkorn is easier to digest is that einkorn is the kind of grain that, yes, has gluten, but, no, might not react with you the same way traditional gluten does. Because it’s the original wheat—the non-hybridized, still nutrient-rich, God-given one—it interacts with the body differently than modern varieties. Anecdotally I can tell you it’s the best wheat for how my stomach feels. I have zero negative reactions to it, and unfortunately I do get bloated and uncomfortable from mainstream wheat.
2. Delicious: Part of the reason we wanted to make this book is because a lot of people hear “einkorn” and think “what is that?” and aren’t sure what to do next. With 100 recipes and a lot of variety, from bread to risotto to cookies to salads, the cookbook demonstrates that there is no end to ways you can use einkorn. What’s more, unlike a lot of “hearty” grains you may have tried, it tastes good, too. It’s light and delicate and can create a wonderful texture in things you make.
3. Nutritious: Ancient grains like einkorn have more developed root systems, which allow them to uptake more nutrients from the soil. In addition to its healthy amounts of amino acids, B vitamins and minerals, einkorn has more carotenoids than common wheat. Carotenoids (including lutein and beta-carotene) act as natural antioxidants and give einkorn its rich yellow color. Einkorn also loses less of its carotenoids in processing compared to other wheat varieties.

Favorite Recipes from The Einkorn Cookbook

The Einkorn Cookbook feels like a packaged collection of some of the favorite meals and treats from our kitchen, and we still use the recipes all the time. Here’s an insider look at some of the ones we each like best.

from Shanna:

• Thin and Crispy Pizza Crust (p. 130): We still make this once a week. In the book we include a recipe for the strawberry leek pizza featured here, but there are also photos of another, unnamed topping option—it’s olive oil, sliced potatoes, rosemary and mozzarella. Perfect for December!
• Soft, Pillowy Pita Pockets (p. 59): An improved version of the pitas we have up here. I just baked a batch of these Tuesday night and we ate them stuffed with salad. Also great with hummus. Or dipped in olive oil.
• King-Sized Chocolate Chip Cookies (p. 152): This recipe only makes eight cookies, but they are eight insane cookies. Perfect every time. Huge. Oh and insider tip: mix everything in a food processor to save time and cleanup!
• Honorable mentions to cinnamon buns (p. 26), Tim’s perfect 100% einkorn sourdough (p. 66-67), butternut squash gnocchi with sweet garlic-ginger brown butter sauce (p. 128) and the sourdough pizza (it’s thicker and more filling than our speedy pizza crust and has a slight sourdough tang!) (p. 132).

from Tim:

• Vanilla Cardamom Breakfast Tea Cake (p. 27): I love the way vanilla and cardamom pair together in general, and, in this cake, I love how the cake itself isn’t overly sweet but the glaze creates the perfect finish. So great with tea and I love to drink tea. (Also see correction on this recipe below!)
• Kale and Red Pepper Risotto (p. 106): There’s nothing like a creamy, comforting risotto, and this einkorn version is so flavorful and nutritious with the kale and red pepper combo.
• Ravioli with Sundried Tomatoes, Capers and Ricotta (p. 127): The strong flavor of capers really pops in this ravioli filling, which is both salty and citrusy.
• Classic Artisan Sourdough Loaf (p. 66-67): Healthwise, this is my ultimate loaf of bread because of the nutrient-density of einkorn, ease of digestion and long ferment time.

A Few Corrections Worth Pointing Out

You guys would not believe how many rounds of edits we did on this book and yet we still found a few mistakes that sneaked past us and the team of copyeditors. If you have your book, grab a pen and feel free to change (also, we will try to keep updating this list if/when other issues are found):

• Vanilla Cardamom Breakfast Tea Cake (p. 27): In step #2, you should NOT reserve the Sucanat. It should get mixed with the butter, eggs, milk and vanilla. What you should reserve are the vanilla bean pods.
• Acknowledgments page (p. 169): Deepest apologies to our friend Shannon Tompson, who is not Shanon Tompson (!), and who was such a help to us in our final stages of recipe testing.

A Little More Behind-the-Scenes Info

Writing a cookbook together as a couple was fun and exhausting and, mostly, really hard work. We had a short window of time in which to come up with all the recipes, test them and photograph them, and most of that time fell around Christmas and January last year (oy!). We learned a lot about what we are and aren’t naturally gifted at (ha!), but we also learned so much from our publisher and the team we worked with, about photography and recipe writing and all of what goes into making a book. I have so much respect for the people who publish books—they have this entire body of knowledge that most people don’t. Overall, we are thankful for what we learned through the experience, happy with how the book turned out and, mostly, glad the project is over (!).

A Few Photos That Didn’t Make It

We had limitations on how many photos we could include in the book, so even though we basically photographed everything, we only put our favorites in print. Here are some of the extras you won’t see in your copy.

Where to Buy Your Book

As you’ll see on the sidebar at least for a while, The Einkorn Cookbook is now available and shipping. SO here are some of the places where you can order yours:

• Amazon

Earliest Feedback from You!

“So pleased with The Einkorn Cookbook! It just arrived in the mail today. It’s a beautiful book and the recipes look great! My husband and I have been using einkorn wheat for a year and a half now. We access this grain and flour by mail from an organic mill here in (Canada). It’s worth all the effort to eat such a beautiful food. Thank you for being out there
figuring out how cook and bake with it. You have helped a lot!” – Pam Genik-Wilson

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