Grains for Every Season cookbook cover in front of a grey concrete background
Signed by Author
Page spread from Grains for Every Season cookbook featuring Barley Salad with Beets recipe and photo
Signed by Author
Page spread from Grains for Every Season cookbook featuring Super Fudgy Chocolate Oat Layer Cake recipe and photo
Signed by Author
Page spread from Grains for Every Season cookbook featuring Crispy Quinoa Beet Cakes recipe and photo
Signed by Author
Page spread from Grains for Every Season cookbook featuring Quinoa and Chicken Soup recipe and photo
Signed by Author
Page spread from Grains for Every Season cookbook featuring Chocolate Oat Milk Frosting recipe and photo
Signed by Author
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GRAINS FOR EVERY SEASON

Vendor
By Joshua McFadden and Martha Holmberg
Regular price
$28.00
Sale price
$28.00
Regular price
$40.00
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Grains for Every Season: Rethinking Our Way With Grains

From the publisher:

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.

Publication date: 11/16/21

Note: This cookbook has an author-signed bookplate affixed into the book.