I'm excited to dig deeper into this book. Like the author, I love to experiment with my cooking and adding the concepts of homemade flour to my cooking/baking gives me so many new options. I made the Feta and Red Lentil Dip this weekend for a BBQ and it was a hit. I can't wait to cook more from this book. ( )

I flippin’ adore this book. Whether you’re looking for recipes for unusual grains (check), information on how different grains behave in milling (check) or cooking (check) or even what some of the history of different grains is (check again), Erin has it covered.

When I extravagently bought myself a home grain mill, I knew that there would be a learning curve – wholemeal flour behaves differently to white flour, and other grains don’t always behave the same way as wheat. And Erin discusses the pluses and minuses of loads of different grains (and pulses), with particular attention to how best to convert said grain into flour. She even includes details of the weights of one cup of whoe grain, and one cup of flour from that grain. Just the sort of information a cook needs.

What I hadn’t anticipated – and what this book made an absolute joy – was the sheer fun of trying different combinations of grain in recipes that I hadn’t even considered making from anything but wheat. In the three months since I bought it, it has yet to be out of use long enough to go into a bookcase. Even if you don’t want to make the leap into milling grain for yourself, this book will broaden your culinary horizons in wonderful and health-promoting ways. (And I’m a chocoholic carnivore!) ( )