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Grains for Every Season: Rethinking our Way with Grains
Grains for Every Season: Rethinking our Way with Grains
Grains for Every Season: Rethinking our Way with Grains
Grains for Every Season: Rethinking our Way with Grains
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Grains for Every Season: Rethinking our Way with Grains


Joshua McFadden and Martha Holmberg
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This is a pre-order title and will ship on its release date. This item is backordered and will ship as soon as the publisher resupplies us.

This is a pre-order. Grains for Every Season will be released on November 16, 2021. This book is eligible for our pre-order bonus program.  For every book purchased in the pre-order program prior to release, you receive 150 points, which translates to $5 back to be used at a future date!

We have not seen this book yet. Here is what the publisher is telling us about it:

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.

Hardcover. Color illustrations throughout.

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