Author(s): Ghillie James
Rice and grains have always played an important part in a healthy diet, but not everyone knows how to cook with them to make wholesome, delicious dishes. Ghillie James not only discusses all the grains - their provenance, nutritional benefit, how best to cook them - but showcases 120 international recipes that celebrate them. Start the day with a Breakfast Bircher, take Nori-wrapped Sushi Bundles to work for lunch, bake some Moroccan Barley Bread at the weekend, create a feast of Hyderabadi Vegetable Biryani for friends, knock up a Wheat berry, Red onion, Rocket and Chorizo Salad for a quick midweek supper or indulge in a Stovetop Chocolate Rice Pudding. Everyone should be eating more of these grains rather than relying on staples like pasta and this book is here to inspire and excite.
Ghillie James was food editor of Sainsbury's Magazine for five years and now writes freelance from her home in Singapore for various magazines including Delicious.