A little history, some talky description, and several recipes for each of 13 grains--from wheat, corn, and rice to amaranth, sorghum (you may have to get it st a feed store), and triticale. Only whole gains are considered, which explains why the Londons' Moroccan couscous recipe uses millet instead of couscous. The Londons discuss the different forms of each grain (rye grits, rye meal, rye flakes, rye flour), straighten out the difference between cracked wheat and bulgur--and note the different grounds of bulgur (fine, medium, coarse, and whole), which might account for the different soaking time required in different recipes and in different batches we bring home. The pasta section consists of Italian-type sauces and fillings for packaged pasta (whole-grain of course), a very few noodle dishes from other ethnic cuisines, and cursory directions for making your own from different grains. Recipes on the order of triticale-gorgonzola crackers, bulgur-cashew-alfalfa sprout patÃ‰, sprouted wheat-pecan-onion croquettes, and wheat berry-chicken-chick pea soup suggest this is for cooks of the health-food persuasion who are seeking broader horizons.