Grain truly is the staff of life - tasty, versatile, and highly nutritious. From the familiar oat to exotic ancient crops, The Whole Grain Cookbook is a celebration of the good eating offered by grains. These authentic, eclectic, homespun recipes show the various grains at their best, whether on their own or cooked with vegetables or meat.Rediscover the goodness of barley, oats, and corn in such recipes as Turkish Barley and Yogurt Soup, Applejack Oat Cake, and Pozole. Enjoy the marvelous flavors of newly available ancient grains such as amaranth and quinoa, first grown by the Aztecs and Incas. Taste the diverse possibilities of rice in recipes ranging from Balinese Pancakes to Azerbaijani Rice Pilaf to Norwegian Rice and Almond Pudding. This wonderfully inclusive cookbook also has tempting recipes for chickpeas, beans, buckwheat, spelt, nuts, seeds - and even acorns.Also included is information on where to buy whole grain, how to store it, and how to grind your own meal and flour with a home-milling machine (as with coffee and pepper, freshly ground grains are more flavorful, and less expensive, than store-bought). Appetizing, informative, and uncomplicated, The Whole Grain Cookbook is a resource you'll return to again and again. (7 X 91/4, 320 pages)Livingston, A. D. is the author of 'Whole Grain Cookbook Delicious Recipes for Wheat, Barley, Oats, Rye, Amaranth, Spelt, Corn, Millet, Quinoa, and More With Instructions for Milling Your Own', published 2000 under ISBN 9781585740475 and ISBN 1585740470.