From the Vast wheat fields of Kansas to trendy New York bistros, grains are hot. Wheat, corn, and rice have always formed the bedrock of American eating, but now home cooks and chefs are expanding their horizons to experiment with couscous, bulgur, amaranth, and a variety of other cereals and seeds.Here the acclaimed authors of All-American Vegetarian bring us up to date on the wealth of old and new grains being grown in this great land. Whether discussing old country favorites like barley, buckwheat, millet, oats, and rye, or North American gifts such as wild rice, amaranth, quinoa, or the new specialty grains, the authors describe the nutritional value of each grain, its growing habitat, and how to buy it, store it, and prepare it in many delicious ways. They give the same careful attention to the by-products of corn, wheat, and rice.