Overview
A huge variety of cereal crops are grown throughout the world. Grains are the seeds of these plants. The entire grain or “wholegrain” is made up of three elements, a fibre-rich outer layer, the bran; a nutrient-packed inner part, the germ; and a central starchy part, the endosperm. The most familiar grain is perhaps rice, and types of rice include long-grain, short-grain, easy cook (par-boiled), and brown (wholegrain), but why not discover all the speciality varieties out there too? Basmati, Jasmine, Japonica, Bomba, Originario, Arborio and Carnaroli (to name just a few!) all have a unique texture and flavour and can be used in a myriad of interesting ways. Other grains used in these exciting recipes include Amaranth, Barley, Buckwheat, Bulghur, Corn, Farro, Kamut, Millet, Oats, Quinoa, Rye, and Spelt. Kathy’s recipes take their inspiration from a wide range of global cooking styles and influences. Choose from a selection of small plates, bowl food, larger plates, sharing platters, bakes, and even extras for your pantry, such as home-made milks, grainy crispbreads, healthy condiments, and dressings.
This book title, Rice & Grains (More than 70 delicious and nourishing recipes), ISBN: 9781788794299, by Kathy Kordalis, published by Ryland Peters & Small (March 8, 2022) is available in hardcover. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.
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