Muir is a food writer and editor based in London, and her latest book is an attractive, informative, and readable guide to some 20 grains, from the familiar (corn and wheat) to the exotic (freekeh, roasted green barley, or wheat). Along with chapters on each grain, she includes an introductory section on grain farming and processing, ethical concerns, and health benefits. The more than 100 recipes are sophisticated and unusual, inspired by a wide variety of cuisines. Although U.S. measures are given in most cases, the book, originally published in England, has not been Americanized, and some "Britishisms" remain. Nevertheless, this is a good companion to Lorna Sass's big Whole Grains Every Day, Every Way and is recommended for most collections.