Grains for Every Season: Rethinking Our Way with Grains by Joshua McFadden and Martha Holmberg
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Popping grains (page 28)
from Grains for Every Season: Rethinking Our Way with Grains Grains for Every Season by Joshua McFadden and Martha Holmberg
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Sprouting grains (page 29)
from Grains for Every Season: Rethinking Our Way with Grains Grains for Every Season by Joshua McFadden and Martha Holmberg
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Barley (page 36)
from Grains for Every Season: Rethinking Our Way with Grains Grains for Every Season by Joshua McFadden and Martha Holmberg
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Peanut brittle (page 53)
from Grains for Every Season: Rethinking Our Way with Grains Grains for Every Season by Joshua McFadden and Martha Holmberg
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Brown rice (page 56)
from Grains for Every Season: Rethinking Our Way with Grains Grains for Every Season by Joshua McFadden and Martha Holmberg
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Spring pilaf (page 62)
from Grains for Every Season: Rethinking Our Way with Grains Grains for Every Season by Joshua McFadden and Martha Holmberg
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Mid-summer pilaf (page 62)
from Grains for Every Season: Rethinking Our Way with Grains Grains for Every Season by Joshua McFadden and Martha Holmberg
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Fall pilaf (page 62)
from Grains for Every Season: Rethinking Our Way with Grains Grains for Every Season by Joshua McFadden and Martha Holmberg
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Winter pilaf (page 62)
from Grains for Every Season: Rethinking Our Way with Grains Grains for Every Season by Joshua McFadden and Martha Holmberg
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Super grain mix (page 65)
from Grains for Every Season: Rethinking Our Way with Grains Grains for Every Season by Joshua McFadden and Martha Holmberg
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Notes about this book
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- ISBN 10 157965956X
- ISBN 13 9781579659561
- Linked ISBNs
- 9781648291135 eBook (United States) 11/16/2021
- Published Nov 23 2021
- Format Hardcover
- Page Count 336
- Language English
- Countries United States
- Publisher Artisan
Publishers Text
Once called a “vegetable whisperer,” Joshua McFadden is now a grain whisperer too. To follow up the smashing success of Six Seasons, with nearly 200,000 books in print and named cookbook of the year by the Wall Street Journal, The Atlantic, Bon Appétit, and USA 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 Butter–Barley 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, salads, rice dishes, and more, to show how flexible and satisfying cooking with grains can be. Grains for All Seasons gives readers more than 200 grain-based recipes for bigger flavors, better nutrition, and incredible meals.Other cookbooks by this author
- Crepes: 50 Savory and Sweet Recipes
- Crêpes: 50 Savory and Sweet Recipes
- Farmstand Fresh: Simple, Seasonal Recipes from America's Farmers (Summer 2014)
- Fresh Food Nation: Simple, Seasonal Recipes from America's Farmers
- Grains for Every Season: Rethinking Our Way with Grains
- The Greenbrier Cookbook: Favorite Recipes from America's Resort
- Modern Sauces: More Than 150 Recipes for Every Cook, Every Day
- Puff: 50 Flaky, Crunchy, Delicious Appetizers, Entrees, and Desserts Made With Puff Pastry
- Short Stack Vol 9: Plums
- Simply Tomato: 100 Recipes for Enjoying Your Favorite Ingredient All Year Long
- Six Seasons: A New Way with Vegetables