Winner a 2015 Gourmand World Cookbook Award in English Canada

A revolutionary cookbook using an ancient grain, Go Barley: Modern Recipes for an Ancient Grain includes more than one hundred healthy, delicious, easy-to-follow recipes that will become favourites in every kitchen.

Turn your favourite dish into a nutritional powerhouse with barley. Delicious and easy to use, barley is the newest superfood with tremendous health benefits. High in fibre, this ancient grain has been proven to lower cholesterol, a risk factor for heart disease, and promote digestive health. Barley has a lovely nutty flavour and adds great texture to soups, stews, and salads. It blends well into main dishes, sides, and desserts, and when used in flour form, it makes wonderful breads and baked goods. Not only does the grain help you feel fuller longer, it is also a source of many essential vitamins and minerals, including B vitamins, folate, iron, calcium, potassium, phosphorus, magnesium, manganese, zinc, and selenium. Divided into familiar sections of Breakfast; Appetizers, Salads, and Soups; Main Dishes; Sides; Baking; and Sweet Treats, there is a recipe for any meal of the day. Recipes include Chicken Mushroom Crêpes; Prairie Cranberry Almond Crisps; Wild Rice, Barley, and Fruit Salad; Lentil and Barley Fish Chowder; Barley Apricot Stuffed Pork Tenderloin; Barley Jambalaya; Spinach, Smoked Salmon, and Barley Risotto; Mushroom Barley Burgers; Blueberry Barley Muffins; Chocolate-Dipped Almond Biscotti; Prairie Streusel-Topped Cake; and many more.

Pat Inglis is a professional home economist and food writer who throughout her career has worked with American and Canadian food producers and manufacturers, creating tasty, nutritious recipes that showcase their products.

Initially, she worked for a major food manufacturer, Nabisco US, as supervisor of consumer publicity. After marrying a Montrealer, she became food writer for the Montreal Gazette. In 1981, she moved to Alberta with a growing family. There she continued as a consultant for many Alberta food producers.

She also served as a food safety information officer for a nationwide food safety hotline, a position that put her in touch with consumers and media on food safety issues all over Canada. She wrote and directed the production of educational fact sheets, news releases, radio and TV scripts, and educational presentations, and prepared website content.

Recently, a friendship with co-author Linda Whitworth got her started developing "a few recipes" that featured barley grains and flour. One good recipe led to another, and soon, as her family and friends will attest, she was immersed in creating a wide variety of recipes for these versatile products.

Pat Inglis has a bachelor of science in food and nutrition from Douglas College, Rutgers University in New Jersey. She has completed upgrading courses in food safety and food microbiology offered by the University of Alberta.

Pat Inglis' profile page

Linda Whitworth is becoming known as the “queen of barley” in her work promoting barley as a healthy grain in Canada, the United States, and abroad.

In her day job, Linda is the market development manager for Alberta Barley, as well as a home economist with an extensive background in the food industry. She is the host of “Linda’s Kitchen” on gobarley.com, which profiles recipes from this cookbook and other sources.

In the past, Linda worked in retail management, mall management, and marketing. She was also a home economist for Calgary Co-op, where she worked on the marketing team to decide on listings for grocery stores, acted as a Co-op consumer liaison, and promoted Co-op products. Linda has an extensive background with agriculture organizations, working for fifteen years as a consultant to the Alberta Cattle Commission, Alberta Egg Producers, Beef Information Centre, Nova Scotia Egg Producers, and Alberta Beef.

In the spring of 2013, Linda completed a successful media tour promoting barley across Canada and informing consumers about the health benefits of eating barley.

Linda holds a bachelor of science in home economics from the University of Alberta and has taken additional courses in building management, marketing, and small business development. She was born in Regina, SK, but moved to Calgary when she was four years old. She also lived in Nova Scotia for eight and a half years, before returning to Calgary, where she currently resides.

Linda Whitworth's profile page

Whether she's at a B.C. light station, a Prairie farm or a Maritime farmers market, ANITA STEWART celebrates Canada. In 2011 she was awarded a Doctor of Laws honoris causa from the University of Guelph and the College of Management and Economics, and in 2012 she was invested into the Order of Canada. She has recently been appointed the first ever Food Laureate by the University of Guelph.

Anita Stewart's profile page

• Winner, Gourmand World Cookbook Award: Best Historical Recipes Book in English Canada
• Short-listed, Gourmand World Cookbook Award - Best in World

Go Barley appears on Quill & Quire Magazine's Canadian Top 20 Bestsellers list.

"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

"This good-looking book should appeal to a variety of cooks, including vegetarians and health-food advocates: Crêpes and salads, risottos and burgers, meat stuffings and muffins; the recipes provided by [enthusiasts Inglis and Whitworth] even include dessert." —Montreal Gazette

Go Barley appears on Quill & Quire Magazine's Trade Paper NonFiction Bestsellers list.

Go Barley named Best Historical Recipes Book for Canada–English by the Gourmand World Cookbook Awards.

Go Barley shortlisted for Best Single-Subject Cookbook in the World Gourmand Cookbook Awards.