Grains for Every Season: Rethinking Our Way with Grains

Six Seasons by Joshua McFadden was named a Best Book of the Year and a Holiday Gift Pick by Amazon. It is the first book by James Beard Award Finalist Joshua McFadden, who transformed the way we cook with vegetables. His new book, Grains for Every Season, applies his maximalist approach to flavor and texture to cooking with grains, such as barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat, and wild rice. The recipes are organized into chapters by grain type, with gluten-free recipes clearly designated. McFadden reveals how each grain can be used in both savory and sweet recipes, such as Meat Loaf with Barley and Mushrooms, Peanut Butter–Barley Cookies, Buckwheat, Lime and Herb Salad, and Buckwheat Cream Scones.

Format: Hardback
Length: 368 pages
Publication date: 09 November 2021
Publisher: Artisan

Six Seasons, Joshua McFadden's debut book, revolutionized the way we cook with vegetables. He is back with a new book that applies his maximalist approach to flavor and texture to cooking with grains. The recipes include salads, soups, pastas, pizzas, grain bowls, breads, and even desserts. McFadden works intuitively, surprisingly, and deliciously with whole grains as he does with vegetables. Grains for Every Season will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice.

The book's 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author—the multi-award-winning chef/owner of Ava Genes in Portland—cant live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated.

McFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter–Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones. He folds quinoa into tempura batter to give veggies extra pop and takes advantage of the nutty flavor of spelt flour for Cast-Iron Skillet Spelt Cinnamon Rolls. Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying.

Weight: 1404g
Dimension: 206 x 273 x 37 (mm)
ISBN-13: 9781579659561