I've been buying Jovial brand organic einkorn flour since I made the switch from modern wheat flour, so I was thrilled to learn that the company's co-founder Carla Bartolucci had written an entire cookbook full of einkorn-based recipes. Einkorn does behave slightly differently in certain kinds of recipes than modern wheat does, so I thought that Einkorn: Recipes for Nature's Original Wheat would be a handy practical resource as well as a good source of culinary inspiration. The cookbook proved to be everything I had hoped for--introductory chapters detail the history of einkorn and tips for working with the grain, and are followed by sections on Breads & Crackers; Quick Breads & Breakfasts; Cookies & Cakes; Pies, Tarts, Pastries, & Pudding; and Pizza, Pasta, & Savory Main Dishes.
There's a nice balance of sweet and savory recipes in the book, and while the focus is naturally on baking there is a decent selection of regular dishes as well. Other than the bread recipes, the recipes in the cookbook are predominantly suitable for lacto-ovo vegetarians, although there are a handful of vegan recipes outside the bread section and a few non-vegetarian recipes in the main dish section. Cooks of all skill levels will find recipes to try in the book's pages, and I believe that this cookbook will prove especially useful for those who avoid modern wheat and need good, basic recipes for einkorn.
FTC disclaimer: I received this book from Blogging for Books for this review.