Grains have always played an important part in a healthy diet, but not everyone knows how to cook with them. Cookbook author Ghillie James not only discusses 21 different grains--heir provenance, nutritional benefit, and how best to cook them--but showcases 120 international recipes that celebrate them. Chapters include Breakfasts, Soups & Starters, Simple Sides & Salads, Substantial Salads, Main Courses, and Desserts & Drinks. Start the day with Breakfast Quinoa with Raisins and Honey, take Maki and California Rolls to work for lunch, bake some Lazy Zucchini & Sundried Tomato Cornbread over the weekend, create a feast of Fragrant Vegetable Biryani for friends, whip up a bulghur wheat Tabbouleh or Fennel Freekeh Pilav for a quick midweek dinner or indulge in a Polenta and Ricotta Berry Torte. 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 a number of magazines including Delicious. She is also the author of Jam, Jelly & Relish and Fresh from the Freezer, which was chosen as a Best Cookbook of 2012 by Epicurious.