Barnes & NobleGrains for Every Season: Rethinking Our Way with Grains by Joshua McFadden

Named one of Amazon's Best Books of the Year Named one of Amazon's Holiday Gift Picks [An] essential guide to cooking by ingredient. . . . Destined to become a go-to guide. Library Journal, The Best Cookbooks of 2021A gift to readers . . . For McFadden, flavor comes first. Booklist, STARRED REVIEW Joshua McFadden's first book, the James Beard Award winning and perennially bestselling Six Seasons, transformed the way we cook with vegetables. Now he's back with a new book that applies his maximalist approach to flavor and texture to cooking with grains. These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads and even desserts. McFadden works as intuitively, as surprisingly, as 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 Gene's in Portland can't live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated.