Grains are one of the most tasty, versatile, and nutritious food sources available, a delight to eat and easy to cook. In this ground-breaking new work, you can travel the world, exploring each continent’s indigenous grains and the best ways of using them in meals. As well as established favorites such as oats, wheat, and corn, there’s North America’s wild rice; bulgur and freekeh from the Middle East; the rye used in Scandinavian and Russian cooking; quinoa from Peru, and the ancient Aztec grain amaranth. The first section provides an in-depth look at each of the grains, while the second features over 100 recipes, taking you from breakfast through dinner. Discover a new world of cooking for eating well in the twenty-first century.
