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"Grains and legumes" is a cross-disciplinary book category covering everything related to cereal grains (wheat, rice, oats, barley, corn, quinoa, etc.) and pulses/legumes (beans, lentils, chickpeas, peas, soy, etc.). It includes cookbooks and recipe collections that teach preparation techniques and flavor pairings; practical guides on growing, harvesting, processing, milling, and storing seed crops; nutrition and diet books that explore protein, fiber, and health benefits; food history and cultural studies tracing how these staples shaped cuisines and societies; and sustainability, policy, and agronomy texts focused on food security, crop diversity, and regenerative farming. Ideal for home cooks, gardeners, farmers, dietitians, and anyone interested in the culinary, cultural, or ecological role of these foundational foods.

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