I have a confession to make – when it comes to grains and legumes, I know very little about them. A shameful admission from a vegetarian who loves to cook! Farro, bulgur, and freekeh all look the same, and I tend to avoid recipes that use them. That’s why Erin Alderson’s The Yearlong Pantry has been such an eye-opener. Erin’s vegetarian cookbook creatively explores grains, legumes, nuts, and seeds, encouraging readers to embrace these often-overlooked ingredients, transforming them into flavour-packed dishes.
Since picking up this cookbook, I’ve cracked wheat, made tofu, and even smoked grains.
Many recipes in this book require time, whether preparing meals or sourcing ingredients. I found it tricky to track down certain ingredients in Australia. Erin is based in California and the book is clearly written with an American audience in mind. While I found some items at specialty stores, others were nearly impossible to source. Some even have different names in Australia, leading to frequent (and sometimes cumbersome) googling.
For vegetarians like me, who want to move beyond canned beans this book offers a more mindful way of cooking. I felt more connected to the ingredients. I learned new techniques for creating filling meals and achieving that elusive umami hit vegetarians often seek.
The Yearlong Pantry is for home-cooking nerds – those who love to dive deep into their ingredients, understand the science behind them, and happily dedicate a Sunday to a serious cook-up.
Reviewed by Heather Morcom
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