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"Grains and rice" is a focused category encompassing books about the cultivation, history, science, preparation, and cultural significance of cereal grains—especially rice but also wheat, barley, millet, oats, quinoa and other staple grains. It includes practical cookbooks and recipe collections highlighting grain-based dishes and techniques for cooking, soaking, fermenting and storing; agricultural and agronomy texts on seed varieties, soil management, harvesting and milling; nutrition and food policy works examining health, sustainability and food security; and cultural or historical studies that trace grains' roles in rituals, trade, migration and regional cuisines. Suitable for cooks, farmers, food historians, nutritionists and general readers, the category bridges practical how-to guidance with academic and culinary perspectives on one of the world's fundamental food groups.

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