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

A collection of 25 books are featured with instructions on how to use each title to launch a classroom math lesson.

In this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had. We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. And because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison. Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.

Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Try your hand at blanched choy sam with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies. With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.

Take control of the grains you eat. Written by Mother Earth Living food editor Tabitha Alterman, Whole Grain Baking Made Easy is a guide for bakers who want to maximize the nutritional value of their breads and desserts while experimenting with delicious new flavors of many different whole grains. Alterman includes recipes for a wide array of flours and flour blends - from amaranth to millet to teff - as well as guidance on all aspects of home milling, such as choosing a mill and properly storing your grain and flour. With straightforward instructions and full-color photography, Alterman teaches home bakers age-old methods for making deliciously tender breads and cakes out of whole-grain flours. So whether you want to bake low-gluten goodies, maximize the nutrition in your baked goods, become more self-reliant, or experiment with heirloom or heritage grains, Whole Grain Baking Made Easy puts you in charge of the grains in your diet from start to finish.

Grain truly is the staff of life—tasty, versatile, and highly nutritious. This terrific and comprehensive cookbook offers authentic, eclectic, homespun recipes that showcase a variety of different grains at their best, whether on their own or cooked with vegetables or meat. From the familiar oat to exotic ancient crops, The Whole Grain Cookbook celebrates the good eating offered by 20 different whole grains: amaranth, quinoa, corn (maize), wheat, spelt, QK-77, triticale, rye, oats, rice, barley, millet, teff, sorghum, fonio, buckwheat, chickpeas, beans and peas, seeds, and nuts. Also included is information on how to store whole grain and how to grind your own meal and flour with a home milling machine (as with coffee and pepper, freshly ground grains are more flavorful, and less expensive, than store-bought). Appetizing, informative, and uncomplicated, this is a resource you’ll return to again and again.

Logsdon proves that anyone who has access to a large garden or small farm can think outside the agribusiness box and learn to grow healthy whole grains or beans--the base of the culinary food pyramid--alongside fruits and vegetables.