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 Every Season gives readers more than 200 grain-based
recipes for bigger flavors better nutrition and incredible meals.
