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• by:
• Graimes, Nicola

The benefits of eating grains, including rice, wheat, barley, quinoa, millet, corn and rye are well established. Longer life, a healthier heart and digestive system as well as all-day energy and happiness have been attributed to a diet rich in grains. They are high in soluble and in-soluble fibres, protein, slow-release carbohydrates and vitamins, and low in fat and sugar. Grains also represent an incredible versatility for cooks; in salads, pastries, casseroles, bakes and desserts, even in drinks and soups, grains add texture and taste that no other ingredients can offer.

A comprehensive introduction helps readers to understand what grains are available, how to cook or store them and their by-products, and what the specific health benefits and nutritional elements of each type are. Learn which grains are gluten-free, which varieties of rice to choose, how to grow your own wheatgrass, how to make your own polenta or barley water, and much more.

Every nation of the world draws upon its national grain crop as a source of affordable, healthy food. Each culture adds its own flavours and cooking techniques, and this book gathers together more than 80 of the greatest grain recipes to give readers the chance to recreate some of the world's best loved cereal-based meals. Try Udon Noodle Soup from Japan, refreshing, Carribbean-inspired Quinoa Salad with Mango, richly satisfying Carter's Millet from the Ukraine, and western sweet treats such as Apricot and Hazelnut Oat Cookies, Brown Bread Ice Cream and Fruity Rice Pudding Custard.

This beautifully illustrated book celebrates the versatility, textures and flavours of grains. It is for cooks of all levels who want to take control of their health through an enjoyable, varied diet. A day started with Wheat Bran Smoothie or Basmati Rice Kedgeree and ended with colourful, alive-with-flavour dishes such as Paella or Layered Polenta Bake will promote good health, a fabulous feeling of vitality, and a new lease of life.