Grains have always played an important part in a healthy diet, but not everyone knows how to cook with them. Cookbook author Ghillie James not only discusses 21 different grains—heir provenance, nutritional benefit, and how best to cook them—but showcases 120 international recipes that celebrate them. Chapters include Breakfasts, Soups & Starters, Simple Sides & Salads, Substantial Salads, Main Courses, and Desserts & Drinks. Everyone should be eating more of these grains rather than relying on staples like pasta and this book is here to inspire and excite.
