Über den Autor
Jenni Muir is an esteemed food writer and journalist who studied at the Cordon Bleu and divides her time between London and Australia. She regularly contributes to leading publications
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A Cook's Guide to Grains von Jenni Muir
Jenni Muir travels the world, discovering indigenous grains and the best recipes for using them. As well as established favourites such as cats, wheat and corn, there's wild rice, bulghar and freekeh from the Middle East, the rye used in Scandinavian and Russian cooking, quinoa from Peru and the ancient Aztec grain, amaranth. The first part of the book provides an in-depth look at each of the grains and the second section features over 100 recipes, taking you from breakfast to dinner.
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