Amazing Grains: From Classic to Contemporary, Wholesome Recipes for Every Day - Hardcover

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.

A well-written, fascinating book full of invaluable, information and delicious recipes. (Anna del Conte, cookbook author)

Ghillie James combines a Delia Smith-esque voice of calm with a refreshing modern outlook. (The Independent (UK))

Ghillie James's new “Amazing Grains: From Classic to Contemporary, Wholesome Recipes for Every Day” reads as much like a history text as a cookbook. “The subject is so wide and covers every country in the world,” says the Singapore-based British author, who previously served as food editor of Sainsbury's magazine. “The bit that comes naturally to me is the recipe writing and the foodie bit. The bit that I had to work hard on was the research and the history,” says James, 38. “That's not to say that I didn't enjoy it. There was a massive sense of achievement when I had pulled it all together.” The book offers more than 120 recipes from around the globe for cooks of all skill levels. (Glenn Yoder The Boston Globe, 2/18/2014)

This collection of 120 recipes from English food writer Ghillie James takes a global approach, showing how a wide range of different grains can be prepared to accentuate their taste and healthful qualities. Included are recipes for grains like teff, freekeh and kamut that most home cooks probably haven't tried, but should because they are true health superstars. After seeing these recipes, they'll bee-line to the natural foods store. (Grant Butler The Oregonian, 1/29/2014)

Amazing Grains: From Classic to Contemporary Wholesome Recipes for Every Day by Ghillie James is both cookbook and reference for all things grain, from how to grow rice to the genesis of rye. The recipes tempt from myriad cultures, and the color photographs will send you searching for pen and paper to write out a shopping list. Many of the grains listed in the book are available locally at Heritage Natural Market and Whole Foods Market, both in Virginia Beach. (Lorraine Eaton Virginian Pilot, 3/12/2014)

As someone who can never remember the right ratios of water to grain, I love the very extensive reference guide at the beginning of the book for how, precisely, to cook each kind of grain. I'm also drawn to the mid-chapter essays on how grains are grown, harvested, and used around the world. The recipes are truly global. You won't find a lot of boring grain bowls that harken back to the hippie era here—only bold spices from around the world, interesting seasonal ingredients, and inventive combinations for your plate. Amazing Grains also goes way beyond brown rice and barley, exploring grains like freekah, farro, and millet. (Emma Christensen The Kitchn)

The author nailed it when she referred to store-bought brands or muesli as “dusty-tasting grains,” didn't she? You know it, we know it, everyone reading this knows it. But this little homemade muesli number will upend your notion of boxed breakfast cereal. No cardboard-like, dusty-tasting grains here. We swear. Not only that, but your homemade muesli creation is limited only by the confines of your imagination (and maybe the nut and fruit bins at your local grocery store). If in need of inspiration, take a gander at the variations beneath the recipe (Homemade Muesli Recipe) as well as the comments from our recipe testers farther below. (Renee Schettler Rossi, Homemade Muesli Leite's Culinaria, 5/12/2014)

Polenta and Ricotta Berry Torte. We love this polenta cake for its rustic, yet elegant, simplicity. The texture of the cornmeal lends a slightly savory note complemented beautifully by the juicy berries. The recipe is from Amazing Grains by Ghillie James as are the Chocolate Dipped Chewy Cookies and the Thai Sticky Rice with Mango. The book is filled with classic and new ways with grains, including these delectable sweets. Chocolate-Dipped Chewy Cookies. These cookies are chewy with a rich brown sugar flavor and are both rustic and a bit elegant, with their chocolate coating. The recipe is from Amazing Grains by Ghillie James as are the Polenta and Ricotta Berry Torte and the Thai Sticky Rice with Mango. The book is filled with recipes sweet and savory using common as well as unusual grains. Thai Sticky Rice with Mango Rice for dessert (or breakfast)? Of course! If you have only had the European style rice puddings you are in for a treat. The extra stickiness of Thai sticky rice lends an incomparable textural quality and is worth seeking out. The recipe is from Amazing Grains by Ghillie James as are the Chocolate Dipped Chewy Cookies and the Polenta and Ricotta Berry Torte. Don’t overlook this recipe; it is one of those sleeper hits. The creamy, chewy rice and the sweet, slippery mango create a classic Asian combination. Make sure your mangoes are very ripe and fragrant. (Bakepedia, 5/26/2014)

Except it's not enough for cookbooks to merely explain how to use unusual ingredients. They also need to inspire you to want to. And that's why... Ghillie James' Amazing Grains (Kyle Books, $29.95) stand out. Both build comfort with the unfamiliar, as well as making you eager to get in the kitchen. (J.M. Hirsch, reviewer Associated Press, 11/18/2014)

'Cooking with some of the lesser known grains needn't be daunting,' writes Ghillie James, in her book Amazing Grains: From Classic to Contemporary, Wholesome Recipes for Every Day (Kyle Books, 29.95). 'There are so many ways to combine the textures and flavors of different grains in everyday cooking.' James tackles more than a dozen grains in her book, from the usual suspects — barley, bulgur and rice — to their more unusual cousins such as farro, freekeh and spelt. She also includes amaranth, buckwheat, chia and quinoa, often called "pseudograins," 'because of their similar nutrient profile and the fact that they can be used in a very similar way to cereals,' she writes. 'They often look like grains, too.' (Judy Hevrdejs Chicago Tribune, 10/15/2014)