SPELT (Nourish, 2015, 176 pages, ISBN 978-1-84899-196-5, $24.95 US hard covers) is by Roger Saul, who grows organic spelt on his farm Sharpham Park in Somerset UK. Spelt is a passion with him, and this cookbook is the result. Spelt is probably the best of the wheat grains: more nutty in flavour, useful for anything driven by wheat, more nutrients than modern wheat, easier to digest (less bloat), a lower Glycemic Index, and it has the lowest amount of gluten from among the various wheat varieties. This lower gluten makes it useful for people, like my wife, with gluten "sensitivities" to be able to have some regular bread with chew. He covers the baking gamut of cakes, cookies, and breads. The range is from pasta through sourdough starters, farmhouse loaves, pizzas, pear and ginger muffins, spelt and herb dumplings, and a variety of desserts (there's even brown bread ice cream and Christmas Pudding). Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents.
Audience and level of use: those with some tolerance for gluten.
Some interesting or unusual recipes/facts: see above
Quality/Price Rating: 93.