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Rice,
Beans & Grains
  Quinoa 365
Patricia Green
Quinoa has long been celebrated as a superfood; it's rich in protein, contains all eight amino acids, and is even suitable for those on a gluten free diet. In Quinoa 365, sisters Patricia Green and Carolyn Hemming offer recipes for every meal using the powerful grain. For breakfast there's quinoa breakfast burritos, stuffed mushrooms for lunch, and the likes of quinoa, carrot and lentil stew or tuna casserole for dinner. Sweets also get a look in; peanut butter cookies and apple fudge cake (both made with quinoa flour) are typical examples. Colour photos, but not for every recipe. Softcover, 198 pp. $29.95.
 Tagines & Couscous
Ghillie Basan
With the growing popularity of North African cooking in general, and tagines, specifically, Ghillie Basan, author of Tagine ($19.95) serves up another round of delectable options from this fragrant cuisine. Basan includes several vegetarian dishes. Colour photos. Hardcover, 144 pp. $31.50.
 Homegrown Whole Grains: Grow, Harvest & Cook Wheat Barley Oats Rice Corn & More
Sara Pitzer
In this day and age of grow your own, this may be a bit extreme for some, but for those interested in growing and milling their own grains this can be very rewarding. Practial information on getting started, information on the obvious grains as well as heirloom grains. Some recipes. Softcover, 168 pp. $18.95.
Risotto with Nettles
Anna Del Conte
Anna Del Conte, one of the food world's most beloved writers on Italian food and cooking, opens up about her life and cooking. Growing up in pre-war Italy her early food memories are happy ones, but as the war broke out she found herself in many dangerous situations, including imprisonment. However, Del Conte's writing is also a product of her many years spent in England as, having married an englishman, she has lived for the past 50 years. Full of stories, anecdotes and recipes, this is a great read for any food lover. Hardcover, 326 pp. $32.95.
 Whole
Grains Every Day Every Way
Lorna Sass
As the availability of different varieties of grains increases by leaps and bounds
this book is a timely addition to the shelf for those wanting to expand their
repertoire of recipes. Lots of great reference information about grains is also
included. Hardcover, 324 pp. $44.00.
 Fagioli
Judith Barrett
The co-author of Risotto Risotto ($25.99) turns from rice to beans
with 124 authentic Italian recipes complete with suggestions for
North American equivalents to Italian bean varieties and mail order sources.
Illustrated. Hardcover, 288 pp, $32.95.
 Seductions of Rice
Jeffrey Alford & Naomi Duguid
The authors travelled the world to write Seductions of Rice. The
have collected hundreds of delectable rice dishes from the world's
greatest cuisines. Illuminated by stories,
insights and photographs. Winner of the 1999 Cuisine Canada Cookbook
Award and the Julia Child Award for First Book. Softcover, $39.95.
 Full of Beans
Kay Spicer & Violet Currie
This book proves that you can make anything with beans. Even cookies; the Oatmeal
Bean cookies are a gas! All the recipes have a nutrient analysis. Colour illustrations.
Softcover, $19.95.
 A Cook's Guide To Grains
Jenny Muir
A much-needed guide full of recipes, advice and nutritional facts to help you
get your daily servings of grains in creative and flavourful ways. Colour photos
help identify each grain in this lovely volume. Hardcover, 224 pp., $14.95.
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