Grains for Every Season: Rethinking Our Way with Grains-Quality Guarantee

Description

Title: Grains for Every Season: Rethinking Our Way with Grains

Author: Joshua McFadden

ISBN: 9781579659561

Publisher: Artisan

Published: 2021

Binding: Hardcover

Language: English

Condition Note: New from the publisher

Publisher :
Named a Best Book of the Year and a Holiday Gift Pick by Amazon
Named a Best Cookbook the Year by Food52, Booklist, and Library Journal
“A gift to readers . . . For McFadden, flavor comes first.”

—Booklist, Top 10 Cookbooks of the Year
James Beard Award FinalistJoshua 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 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 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.