This book introduces readers to the different food groups that make up a healthy diet. It then looks at grains and cereals in the context of a healthy diet. Grain and cereal recipes from around the world using a variety of cookery skills are used to illustrate how to incorporate each food group into day-to-day cooking.

 

This book is part of a book series called Food And How To Cook It .

There are 48 pages in this book. This book was published 2009 by Hachette Children's Group .

Jillian Powell is an experienced writer of children's fiction and non-fiction. Clare O'Shea is a highly experienced food technology teacher. Claire Llewellyn lives in Hertford and is an established non-fiction author for children. Jillian Powell is an experienced writer of children's fiction and non-fiction.

This book has the following chapters: Cereals and a balanced diet Farming and processing Rice Perfect boiled rice Paella Risotto Shortbread Wheat Making couscous Bread rolls Pasta Neopolitan Cupcakes Oats Perfect porridge Giant oaty cookies Oat pancakes Apple crumble Maize Popcorn Southern cornbread Corn tacos Corn and ham scramble Barley Plain pearl barley Chocolate-chip muffins Sundried tomato and spring onion barley Scotch broth Rye Rye bread Rye and banana cupcakes Rye chocolate brownies Millet and sorghum Basic millet Rice and millet salad Millet pilaff Sorghum and apple sauce muffins Glossary Food safety Useful techniques Index Useful websites