A Cook's Guide to Grains

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.