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Ryland Peters & Small

Rice & Grains: More Than 70 Delicious and Nourishing Recipes

Rice & Grains: More Than 70 Delicious and Nourishing Recipes

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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.

Author: Kathy Kordalis
Publisher: Ryland Peters & Small
Published: 03/08/2022
Pages: 160
Binding Type: Hardcover
Weight: 1.50lbs
Size: 9.25h x 7.50w x 0.43d
ISBN: 9781788794299

About the Author
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 moved to London and entered the professional food world in a management role at the Divertimenti Cookery School. Now working 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.

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