Rice & Grains: More than 70 delicious and nourishing recipes

Category: Book
By (author): Kordalis, Kathy
Subject:  COOKING / Courses & Dishes / General
  COOKING / Methods / General
  COOKING / Regional & Ethnic / International
  COOKING / Specific Ingredients / Rice & Grains
Audience: general/trade
Publisher: Ryland Peters & Small
Published: March 2022
Format: Book-hardcover
Pages: 160
Size: 9.25in x 7.48in x 0.43in
Our Price:
$ 34.99
In stock

Additional Notes

From The Publisher*

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.

From The Publisher*

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

Biographical Note

Raised by Greek parents in Sydney, Australia, Kathy Kordalis' food style is light, relaxed and accessible, drawing inspiration from her Australian and Mediterranean heritage. A graduate of Leith's School of Food and Wine, Kathy now works as a freelance food stylist and writer, her clients include Tesco Online and Waitrose Food Magazine, as well as chef Bill Granger, for whom tests and develops recipes for his three Granger & Co restaurants in London. Kathy is currently completing a Masters degree in the Anthropology of Food at SOAS and leads popular Gastronomic Tours in central London for Context Travel.