"Shuna, the prince of a poor land, watches in despair as his people work themselves to death harvesting the little grain that grows there. And so, when a traveler presents him with a sample of seeds from a mysterious western land, he sets out to find the source of the golden grain, dreaming of a better life for his subjects. It is not long before he meets a proud girl named Thea. After freeing her from captivity, he is pursued by her enemies, and...

"A basic introduction to the health benefits of grains."--Provided by publisher.

Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce truly has reinvented the wheel with this collection of 75 recipes that feature 12 different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else. Includes a chapter on making jams, compotes, and fruit butters with...

"Grains for Every Season will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice. The book's 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author--the multi-award-winning chef/owner of Ava Gene's in Portland--can't live without...

"Relevant images match informative text in this introduction to the grains group. Intended for students in kindergarten through third grade"--

Simple text and photographs present the foods that are part of the grain group and their nutritional importance.

"100 craveable recipes to kick-start baking, cooking, and eating ancient grains, from a celebrated California baker. Owner of the popular Los Angeles bakery Friends & Family, Roxana Jullapat knows that all-purpose flour is an easy route to success. But for cooks eager to use the new array of grains grown locally in the United States and their flours, she has more than eighty creations, many drawn from the familiar pastry case of cookies, cakes, scones,...

The story of tools, machines, and systems used throughout history to harvest grain.