Rice Grains

Over 200,000 copies sold! Now with a newly refreshed design, this classic mathematical folktale tells the story of a clever farmer who outwits the Emperor of China and becomes the wealthiest man in the world—all starting with one grain of rice. When a humble farmer named Pong Lo asks for the hand of the Emperor’s beautiful daughter, the Emperor is enraged. Whoever heard of a peasant marrying a princess? But Pong Lo is wiser than the Emperor knows. And when he concocts a potion that saves the Princess’s life, the Emperor gladly offers him any reward he chooses—except the Princess. Pong Lo makes a surprising request. He asks for a single grain of rice, doubled every day for one hundred days. The baffled Emperor obliges—only to discover that if you’re as clever as Pong Lo, you can turn a single grain of rice into all the wealth and happiness in the world! A Bank Street Best Book of the Year for 9 to 12 Praise for A Grain of Rice: “Gracefully illustrated. . . . This original story set in fifteenth-century China will captivate readers and perhaps teach them a little about mathematics.” —Booklist “Clever and quietly told in simple, yet evocative language.” —Kirkus Reviews “Any young reader (with calculator handy) will enjoy the tale.” —Scientific American “[A] book that is wise and humorous, and one to be perused and savored.” —School Library Journal

Enjoy rice and other grains everyday with more than 70 deliciously innovative recipes that showcase and celebrate these versatile and nourishing foods. A huge variety of cereal crops are grown throughout the world. Grains are the seeds of these plants. The entire grain or 'wholegrain' is made up of three elements, a fibre-rich outer layer, the bran; a nutrient-packed inner part, the germ; and a central starchy part, the endosperm. The most familiar grain is perhaps rice, and types of rice include long-grain, short-grain, easy cook (par-boiled) and brown (wholegrain), but why not discover all the speciality varieties out there too? Basmati, Jasmine, Japonica, Bomba, Originario, Arborio and Carnaroli (to name just a few!) all have a unique texture and flavour and can be used in a myriad of interesting ways. Other grains used in these exciting recipes include Amaranth, Barley, Buckwheat, Bulghur, Corn, Farro, Kamut, Millet, Oats, Quinoa, Rye and Spelt. Kathy's recipes take their inspiration from a wide range of global cooking styles and influences. Choose from a selection of small plates, bowl food, larger plates, sharing platters, bakes and even extras for your pantry, such as home-made milks, grainy crispbreads, healthy condiments and dressings.

Shares the idea that ambition, setting small goals, communication, teamwork, and preparation are what it takes to be successful.

This volume explores the latest advances in high-throughput phenotyping to screen milling quality, cooking and nutritional quality in breeding material, and simplifying grain quality screening in germplasm. The chapters in this book cover topics such as seed development stages; panicle architectural traits to understand yield components; starch structure and protein properties; and genome editing technologies to reveal grain quality and nutritional traits. Written in the highly successful Methods in Molecular Biology series format, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Cutting-edge and thorough, Rice Grain Quality: Methods and Protocols is a valuable resource for all researchers interested in expanding their knowledge in this evolving field.

The Encyclopedia of Food Grains, Four Volume Set is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further

This text and reference discusses the drying of grains, in particular the staple cereals, maize, rice, and wheat, and the oilseeds, soybeans and canola. The basic physical and thermodynamic properties of grain and air are examined, and the theory of the drying process is developed. Design of the optimum operating conditions for on-farm and off-farm dryers are presented. The book is written as an engineering text, but should also prove beneficial to all who are interested in the proper drying and storage of grains. Examples and problems are given in both S.I. and Imperial units.

Whole grains play an important role in healthy diets, due to their potential role in minimizing the risk factors for several diseases. Thus the need for a comprehensive work that addresses all aspects of whole grain technology including processing, product development and nutrition values. This book covers the technological, nutritional and product development aspects of all whole grains including wheat, rice, barley, rye, sorghum, millet, maize, and oats among others. The book will review and summarize current knowledge in whole grains with the intent of being helpful to the food industry in the development of high-quality whole grain products. Key Features: Covers the technology for whole grain processing Promotes the utilization of whole grain products Provides the information about the nutritional components of whole grains Explores the health benefits of whole grains Presents the latest trends and safety concerns of whole grains The chapters include amaranth, barley, brown rice, buckwheat, maize, millets, oats, quinoa, rye, sorghum, and wheat. In addition, current trends in processing technology and product development for whole grains are explained in detail in a separate chapter. The last chapter deals with the food safety management of whole grains. Contributions from global experts in this field make this book a key reference material for all aspects of whole grains. This book is suitable for students, scientists, and professionals in food science, food engineering, food technology, food processing, product development, food marketing, nutrition and other health sciences.

From favas to fonio, take a deep dive into the vast world of beans and grains, with hundreds of exceptional, foolproof recipes Whether you're just opening a can of black beans, taking the time to brine scarlet runners, or cooking teff, the world of beans and grains is both approachable and delicious. Discover tantalizing recipes that use them in everything from sandwiches and handpies to tacos and pizza, salads and simmered soups to cultural mainstays from around the world like adasi, spatzle, hummus, and gyros. These dishes will delight omnivores, vegetarians, and vegans alike. ATK test cooks have worked through mountains of beans —sprouting, baking, pressure-cooking, and pureeing—to present you with expert cooking instructions and make-ahead know how: From how to make beans tender while keeping their shape to preventing cooked grains from clumping up. In this comprehensive collection, find everything from weeknight recipes to special occasion meals, helpful charts, fast and vegan tags, and much more: Beanified recipes: Classics reimagined to let beans deliciously take over. Think Beans Puttanesca and Chickpea Bouillabaisse Grainy innovations: Unique dishes such as Savory Oatmeal and Teff-Stuffed Squash with Lime Crema and Roasted Pepitas Classic comfort: The best versions of favorites like Texas Chili, Black Bean Burgers, and Creamy White Bean Soup Heirloom beans and ancient grains: Test cooks developed recipes to match to the right bean or grain. Learn how best to purchase, prep, and cook these beans and grains for optimum flavor. Useful substitutions: Recipes include a substitution line offering convenient bean and grain options