In Grains for Every Season, Joshua McFadden applies his maximalist approach to flavor and texture to cooking with grains.
Recipes include salads, soups, pastas, pizzas, grain bowls, breads—and even desserts. The book’s 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from and how to prepare it. 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. 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
