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. 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 cooking with grains can be.
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