I buy this book whenever I can find it to give away as gifts to friends. Wonder diversity in the many grain recipes. Healthy wonderful recipes that are delicious.The directions to good health are simple.Step 1 - Put down your Weapons of Mass Destruction: white sugar and white flour; saturated and trans fats; food sprayed with poisonous insecticides and pesticides that are laden with preservatives, artificial flavors and dyes during mass processing; animals treated with antibiotics, hormones and nitrates; and dead last - GMO's. The chemical list of our Mutually Assured Destruction goes on and on. The poison's are disguised by words on labels we cannot pronounce or decipher.Step 2 - Pick up the book "Gourmet Grains" which invites you into the heart and hearth of author Candia Lea Cole. Twenty years ago I bought her book at my local co-op as a beginner vegetarian. It has been a staple in my pantry ever since. If you want to become a vegetarian but don't know how, Candia's warm writing combined with simple instructions, lets her step off the page and into your kitchen to easily guide you. Now as a veteran vegetarian, I appreciate the fact that Candia's recipes provide a wide variety of succulent mouth-watering flavors from our own backyard gardens to cultures from around the world. I highly recommend this book.Step 3 - Let nature nurture you to good health with "Gourmet Grains". As I approach my 60's, I take no prescription drugs and have rarely been to a doctor except to let science prove that I am in as good of health as I feel. Thank you Candia Lea Cole!This is my favorite cookbook. All the recipes in this book are based on this principle: Cook some grains, chop some vegetables, cook the vegetables and combine with the grains. Most of the dishes are hot, but there are a few cold "salad" dishes. This is my favorite because when I use this book I know I am getting an extremely healthy meal, and I don't have to worry about using many different recipes to come up with a meal.The grains in this book include brown rice, millet, quinoa, wehani rice, and others. Quinoa is excellent and cooks really fast. Millet is good to, but can be hard to deal with, so if you start with that, you might get discouraged.The hardest part of this book is that many of the recipes call for ghee, which is Indian clarified butter. You can make it yourself, or buy it in the store, or maybe just add extra oil.The recipes also vary widely in complexity. Some have very few ingredients, and some have many ingredients and separate sauces. Now that I've used the book for a long time it is easy to pick a simple or a complex recipe depending on my energy. If you are just starting out, try to pick a simple one and try not to get discouraged. The complex dishes are worth it!