Grains for Every Season: Rethinking Our Way with Grains
(Adobe EPUB eBook, Kindle Book, OverDrive Read)
Named a Best Cookbook the Year by Food52, Booklist, and Library Journal
“A gift to readers . . . For McFadden, flavor comes first.”
—Booklist, Top 10 Cookbooks of the Year
James Beard Award Finalist
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.
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Joshua McFadden. (2021). Grains for Every Season: Rethinking Our Way with Grains. Artisan.
Chicago / Turabian - Author Date Citation (style guide)Joshua McFadden. 2021. Grains for Every Season: Rethinking Our Way With Grains. Artisan.
Chicago / Turabian - Humanities Citation (style guide)Joshua McFadden, Grains for Every Season: Rethinking Our Way With Grains. Artisan, 2021.
MLA Citation (style guide)Joshua McFadden. Grains for Every Season: Rethinking Our Way With Grains. Artisan, 2021.
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|---|---|---|
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- bioText: Joshua McFadden is the founder of Submarine Hospitality in Portland, Oregon. He owns and manages Ava Gene’s, Cicoria, Medjool, and Tusk restaurants. In between running the restaurants, he is bringing new life to Berny Farm, a historic fifty-acre farm in Springdale, Oregon, with the goal of creating an agricultural complex that will host collaborations between farming, food, and design. His first book, Six Seasons: A New Way with Vegetables, also written with Martha Holmberg, won a James Beard Award in 2018. Follow him on Instagram at @jj__mc.
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- bioText: Martha Holmberg is a food writer who co-wrote, with Joshua McFadden, Six Seasons: A New Way with Vegetables—a 2018 recipient of the James Beard Award. Holmberg studied cooking in Paris at École de Cuisine La Varenne and stayed to work as a private chef. She was the editor in chief of Fine Cooking magazine for a decade, followed by five years as the food editor of The Oregonian newspaper, in Portland, Oregon, where she lives. Holmberg has authored or coauthored nine books, including The Bar Book, with Jeffrey Morgenthaler, and her own books Puff, Crepes, Plums, and Modern Sauces. She is an avid though undisciplined tomato grower and is working on a tomato cookbook.
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- Named a Best Book of the Year and a Holiday Gift Pick by Amazon
Named a Best Cookbook the Year by Food52, Booklist, and Library Journal
“A gift to readers . . . For McFadden, flavor comes first.”
—Booklist, Top 10 Cookbooks of the Year
James Beard Award Finalist
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.
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Starred review from October 1, 2021
McFadden follows up his James Beard Award-winning cookbook Six Seasons: A New Way with Vegetables with another essential guide to cooking by ingredient--this time with a focus on grains. Beginning with barley and ending with wild rice, this resource, co-authored by food writer Holmberg, demonstrates grains' versatility as the stars of entr�e recipes (spiced brown rice with chickpeas) and as complementary ingredients (snack bars with quinoa, mango, nuts, and coconut). Each chapter contains an overview of a particular grain and a selection of McFadden's favorite ways to prepare it. The book's highlights are its adaptable go-to sauces and dressings (to combine with other recipes as needed) and the sheer variety of takes on popcorn and pizza. Like McFadden's previous cookbook, this collection isn't solely vegetarian, but vegetables are front and center in every recipe, making this a good option for vegetarians, vegans, or anyone looking to reduce meat consumption. Many of the recipes use grains that are entirely gluten-free. VERDICT McFadden's latest is destined to become a go-to cookbook.--Stephanie Sendaula, Library Journal
Copyright 2021 Library Journal, LLC Used with permission.
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Starred review from October 1, 2021
In this follow-up to his James Beard-winning Six Seasons (2018), Portland, Oregon, restaurateur McFadden invites readers to experiment with whole grain cooking. As in Six Seasons, fresh, seasonal produce shines in recipes like quinoa and watermelon salad and a flexible bulgur tabbouleh to be made with squash in winter, tomatoes and bell peppers in summer, and peas in the spring. But here, whole grains like barley, oats, and wild rice are king. McFadden uses them in novel takes on recipes for every meal (including dessert) that draw from a range of cultures. There's Thai larb made with buckwheat, tempura with quinoa in the batter, cabbage rolls stuffed with rye, falafel with freekeh, and cacio e pepe made with farro instead of pasta. Recipes, which list quantities in weights and measures, are organized by type of grain. This is a gift to readers, inviting them to buy a single bag of grain and experiment with its uses at different meals and in both cooking and baking. McFadden also offers clear and concise advice on how to store and prep these grains and information on their health benefits. But this isn't a cookbook about healthy eating. For McFadden, flavor comes first.COPYRIGHT(2021) Booklist, ALL RIGHTS RESERVED.
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Named a Best Cookbook the Year by Food52, Booklist, and Library Journal
“A gift to readers . . . For McFadden, flavor comes first.”
—Booklist, Top 10 Cookbooks of the Year
James Beard Award Finalist
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... - sortTitle
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