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Rice and Grains

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Enjoy rice and other grains everyday with more than 70 deliciously innovative recipes that showcase and celebrate these versatile and nourishing foods.

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. 

 


Book information

ISBN: 9781788794299
Publisher: Ryland Peters & Small
Imprint: Ryland Peters & Small
Pub date:
DEWEY: 641.631
DEWEY edition: 23
Language: English
Number of pages: 160
Weight: 680g
Height: 197mm
Width: 242mm
Spine width: 19mm
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