Grains in all their facets serve not only as staple foods. Spelt, quinoa, and other trendy grains have long set new standards. Discover the diverse world of grain cuisine with this modern reference book. Eva Gründemann and Kai Okrafka present 17 types of grains and pseudograins, offering tips on processing and storage to prepare you for practical cooking with grains. Additionally, you can look forward to over 60 innovative and completely practical recipe creations, some of which are vegan and gluten-free. And let's be honest: who can say no to buckwheat banana pancakes, one-pot ratatouille with quinoa, wild garlic pizza rolls, and zucchini nut cake?.