THE LAY OF THE LAND (OR OF THE BOOK, AS THE CASE MAY BE)
WATER, WATER EVERYWHERE: COOKING WHOLE GRAINS
A BIRD’S-EYE VIEW OF OUR WHOLE GRAINS
PERIMETER, CLOCKWISE FROM BOTTOM RIGHT: Job’s tears; white, black, and red quinoa; rye berries; sorghum; millet; teff; buckwheat groats; wild rice and “cultivated” wild rice; and triticale berries. CENTER FROM TOP: amaranth; oat groats; hull-less and black barley