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Top rated rice and grains cooking books
Here are some top-rated rice and grains cooking books:
- "The Oxford Companion to American Food and Drink" by Andrew F. Smith: This comprehensive guide covers a wide range of topics, including rice and grains. (4.8/5 stars on Amazon)
- "Rice, Rice, Rice: 200 Recipes from Around the World" by Nancy Planck: This book explores the diversity of rice dishes from different cultures and cuisines. (4.6/5 stars on Amazon)
- "The Grain Cookbook: Recipes for the Modern Home Cook" by Maria Speck: This book focuses on whole grains and provides a variety of recipes for breakfast, lunch, and dinner. (4.7/5 stars on Amazon)
- "The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, and More" by Robin Asbell: This book offers creative and delicious recipes using various whole grains. (4.6/5 stars on Amazon)
- "Quinoa: The Supergrain Cookbook" by Wendy Polisi: This book showcases the versatility of quinoa and provides a range of recipes from salads to main dishes. (4.5/5 stars on Amazon)
- "The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World" by Sandor Katz: While not exclusively focused on rice and grains, this book covers fermentation techniques for various grains and legumes. (4.8/5 stars on Amazon)
- "Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day" by Bruce Weinstein and Mark Scarbrough: This book offers a wide range of whole grain recipes, from breakfast to dinner. (4.6/5 stars on Amazon)
- "The Whole Grain Cookbook: Unlock the Power of Quinoa, Farro, and Other Whole Grains" by America's Test Kitchen: This comprehensive guide provides tips and recipes for cooking with whole grains. (4.7/5 stars on Amazon)
- "Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More" by Maria Speck: This book explores the use of ancient grains in modern Mediterranean cuisine. (4.6/5 stars on Amazon)
- "Japanese Cooking: A Simple Art" by Shizuo Tsuji: While not exclusively focused on rice and grains, this classic book provides insight into traditional Japanese cuisine, including rice and grain dishes. (4.7/5 stars on Amazon)
These books offer a range of perspectives and approaches to cooking with rice and grains, from traditional techniques to modern innovations.
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