We all know that choosing whole grains over processed ingredients is better for our health, yet the likes of millet, quinoa, and barley are still stuck on the culinary side-lines. Bruce Weinstein and Mark Scarbrough bring these unheralded culinary superstars to the centre of the plate, with more than 100 recipes showing that their range of textures and flavours is greater than any other food group, they’re incredibly versatile, they’re economical, and they can anchor a meal. Readers will be surprised at how easily and creatively whole grains can be used as the base for breakfast, dessert, and elegant entrees: Baked Barley Grits with Apples and Sausage will far outdo the standard cornmeal; and Millet Burgers with Olives, Sun-dried Tomatoes, and Pecorino won’t leave anyone missing the meat. Tips on quick-cooking grains or precooking ahead of time make cooking with these hearty staples practical for weeknights and many are appropriate (or can be modified) for vegetarian and vegan diets.