the book includes basic recipes for cooking grains as well as
recipes for soups, salads, meat, poultry and seafood entrees,
vegetarian entrees, side dishes, breads, breakfast favorites, and desserts
that feature different grains. There is also a glossary, describing every
grain, from the familiar to the less known, that serves as a helpful
guide in exploring the different varieties available in today's
supermarkets and natural food stores.
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