Last evening I received this press release:

TouchWood Editions is pleased to announce that Go Barley: Modern Recipes for an Ancient Grain (TouchWood, 2014) has been named the Canadian winner for Best Historical Recipes Book by the Gourmand World Cookbook Awards. The announcement was made January 22, 2015.

The cookbook, which was co-written by Calgarians Pat Inglis, a home economist and food writer, and Linda Whitworth, market development manager for Alberta Barley, will continue on to the Gourmand Best in the World competition. As the English-language winner in Canada, Go Barley will compete against winners in its category from a considerable number of other countries, including Chile, Kuwait, Samoa, and Zambia.

The announcement of the winners for the Best in the World competition will be announced June 9, 2015, at their annual awards benefit, to be held this year in Yantai, China.

Each year, the prestigious Gourmand World Cookbook Awards receive thousands of cookbook and wine book submissions from over 150 countries. Cookbooks must first qualify in a national competition in their original language before moving on to represent their country in the world-wide competition. Please visit www.cookbookfair.com for more information.

I have had the pleasure of food-styling for Linda Whitworth on two occasions. Here is a reposting of the last time she was in town promoting her award winning cookbook:

I am fascinated by ancient foods especially those referred to in the Bible.  Add barley to that list as it is mentioned over 30 times-in fact there is archeological evidence that wild forms of barley were being harvested as early as 17,000 BCE!

In my recent efforts to increase my soluble fibre, I have been seeking out recipes for whole grains like barley.  In addition to reducing the risk of heart disease, barley helps improves glycemic control and the soluble fibre helps with digestive health.  Barley is also a super food when it comes to vitamins and minerals, containing thiamine, niacin, folate, riboflavin, iron, calcium, potassium, phosphorus, magnesium, manganese, zinc, selenium, B vitamins and amino acids!  I feel better, just having typed this long list….

Barley is a local food and I love to see fields of graceful, long blonde haired stems, blowing in the farmer’s fields throughout Manitoba and the rest of the Canadian prairies.

But the truth is, no nutritional food is worth knowing about if it doesn’t taste good.  I love barley’s unique nutty flavour.  In my enjoyable work as a food-stylist, I sometimes am recruited when a new recipe book is being launched.  Such is the case, with a gorgeous new book entitled “go barley-MODERN RECIPES FOR AN ANCIENT GRAIN” by Pat Inglis and Linda Whitworth.

Linda and I have worked together before and she is a delight to work alongside and is the “Barley Queen” as far as her knowledge of the grain is concerned.

The book itself is a perfect size and is packed with gorgeous photography that make you want to pick up a spoon or fork and break through the pages.  This is what ingenious recipe writing (and a good food stylist) can achieve. My favourite of the three recipes: Wild Rice, Barley, and Fruit Salad; Raspberry Rhubarb Cobbler and Barley Tabbouleh, is the latter.

I left it for D’s dinner last evening with a grilled chicken breast and just now I crumbled some feta on top for a refreshing (from fresh mint) and yet satisfying lunch.

D with his sweet tooth, loved the Cobbler and I am planning on making the Ole Fashioned Ginger Snaps for him and the Sunflower Barley Crackers for me.

With Linda’s permission, I included the Barley Tabbouleh recipe, just to whet your appetite until you get a chance to buy the book or check out their website: Go Barley.

Kath’s quote: “For the Lord thy God bringeth thee into a good land, a land of brooks of water, of fountains and depths that spring out of valleys and hills; a land of wheat, and barley, and vines, and fig trees, and pomegranates; a land of oil olive, and honey.” Deut 8:7-8

Live simply, laugh often, love deeply.

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