A gift to readers .
Grains for Every Season will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bul.
Mcfadden works as intuitively, as surprisingly, as deliciously with whole Grains as he does with vegetables.
These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads--and even desserts.
Now he\'s back with a new book that applies his maximalist approach to flavor and texture to cooking with grains. --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.
For McFadden, flavor comes first. . .
Named one of Amazon\'s Best Books of the Year Named one of Amazon\'s Holiday Gift Picks A gift to readers .
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.
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.
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.
The many gluten-free recipes are clearly designated.
Mcfadden uses Grains both whole and milled into flour.
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.
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.
Mcfadden works as intuitively, as surprisingly, as deliciously with whole Grains as he does with vegetables.
These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads--and even desserts.
Now he\'s back with a new book that applies his maximalist approach to flavor and texture to cooking with grains. --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.
For McFadden, flavor comes first. . .
A gift to readers
