Great Treatise on Cereals and Pseudocereals
Mireille Gayet

Cereals are a vast subject! But first, they're difficult to define.
This Grand Treatise exhaustively covers edible grasses and other seeds of various species, cereals, and pseudocereals. Like the Grand Treatise on Spices and the Grand Treatise on Aromatic Herbs, the author addresses the subject from all its aspects: historical, religious and political, botanical, agronomic, and gastronomic.
Cereals, first wild and then cultivated, have a long history with humanity and can boast of being linked to the rise of great civilizations in all regions of the world, of being the cause of humanitarian disasters and revolutions, of currently providing 45% of the dietary calories of all humanity, as well as a large portion of those of livestock, not to mention related uses such as starch, fodder, and now biofuel. And to make sure nothing is overlooked, the author also focuses on coarse grains, important in their native countries and slowly making their way here.
A very comprehensive work, both practical and aesthetic, with remarkable illustrations.

"Mireille Gayet is a leader in the world of culinary books. Her immense erudition is always at the service of the reader, and her works, so comprehensive and rich, remain timeless. Thank you to Le Sureau for producing these gems that are unanimously acclaimed by enthusiasts."
Edouard Cointreau, President of the Jury - Gourmand World Cookbook Awards

Le Grand traité des céréales won the "Best Single Subject Book" award from the "Gourmand World Cookbook" jury on December 28, 2016!

Paperback - 19 x 27 cm
344 pages
Author: Mireille Gayet
Publisher: Le Sureau