• Who wrote it: Ghillie James
• Who published it: Kyle books
• Number of recipes: Over 120
• Other highlights:
As someone who can never remember the right ratios of water to grain, I love the very extensive reference guide at the beginning of the book for how, precisely, to cook each kind of grain. I'm also drawn to the mid-chapter essays on how grains are grown, harvested, and used around the world.
The recipes are truly global. You won't find a lot of boring grain bowls that harken back to the hippie era here — only bold spices from around the world, interesting seasonal ingredients, and inventive combinations for your plate. Amazing Grains also goes way beyond brown rice and barley, exploring grains like freekah, farro, and millet.
Find the book at your local library, independent bookstore, or Amazon: Amazing Grains by Ghillie James
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