Grains for Every Season

James Beard Awardwinning author Joshua McFadden gives grains the same considered and wide-ranging treatment he did vegetables in this much-anticipated follow-up to the mega-successfulSix Seasons.

Once called a vegetable whisperer, Joshua McFadden is now a grain whisperer too. To follow up the smashing success ofSix Seasons, with nearly 225,000 books in print and named cookbook of the year by theWall Street Journal,The Atlantic,Bon Apptit, andUSA Today, among others, McFadden gives us just as many flawless recipes to transform accessible grains into knock-your-socks off breads, pastas, and pizzas but also stir-fries, soups, and salads, and even desserts. With recipes organized into chapters by grain type and designated as gluten-free or not, readers will learn how best to prep, cook, and store the grain and then learn all the grain can do in dishes both savory and sweet, from Meatloaf with Barley and Mushrooms to Peanut ButterBarley Cookies, from Oat Granola Bars to a super-fudgy Chocolate Oat Layer Cake with Chocolate Oat Milk Frosting, and from Beef and Swiss Chard Soup with Buckwheat to Buckwheat Cream Scones. Throughout the book there are expanded sections highlighting six seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be.Grains for Every Seasongives readers more than 200 grain-based recipes for bigger flavors, better nutrition, and incredible meals.