Grains are one of the most tasty, versatile and nutritious food sources available, a delight to eat and easy to cook. In this work, Jenni Muir travels the world, exploring each continent's indigenous grains and the best recipes for using them. As well as established favourites such as oats, wheat and corn, there's North America's wild rice, bulghar and freekeh from the Middle East, the rye used in Scandinavian and Russian cooking, quinoa from Peru and the ancient Axtec grain, amaranth. The first part of the book provides an in-depth look at each of the grains and the second section features over 100 recipes, taking you from breakfast through to dinner. Jenni explains how to vary the dishes according to the grains you have and also recommends an exciting range of accompaniments that should transform each dish to suit the occasion.
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Book Description
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About the Author
Jenni Muir is a freelance journalist and editor. She writes regularly for the Independent and The Sunday Times as well as Time Out magazine. Her work has appeared in Country Living, Food and Travel, Marie Claire and the Saturday Express magazine. Other books include the Good Web Guide to Food, and Good Web Guide to Health.
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1 of 3 people found the following review helpful:
5.0 out of 5 stars
What the?,
By Daniel J. Knight "Hate evil, love good, maint... (Albuquerque, NM) - See all my reviews
This review is from: Cook's Guide to Grains (Hardcover)
No one has rated this wonderful book yet? Oh well. This book is amazingly beautiful. It's thorough and full of great information on the subject of grains. It was a little annoying that the nutrition table was in the back, it would have made more sense in the front to me, and I wished the pages were glossier because the pics were so good. There's also some useful recipe info in the back which I was confused as seeing at first since it didn't mention using grains, but then I realized it was indirectly related information to making a good base recipe apart from the grains first.
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