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A fascinating and seminal book on a little-known but increasingly popular topic. Rice and grains have always played an important part in a healthy diet, but not everyone knows how to cook with them to make delicious dishes. Here, a renowned food editor discusses a wide range of grains in terms of their provenance, nutritional benefit, and how best to cook them. Contains a variety of recipes including classics like risotto, and superfood salads using grains from South America and the Middle East.
