Grains for Every Season: Rethinking Our Way with Grains (Joshua McFadden) *Signed*

Description

Joshua McFaddens first book, theJames Beard Awardwinning and perennially bestsellingSix Seasons,transformed the way we cook with vegetables. Now hes 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, breadsand even desserts.McFadden works as intuitively, as surprisingly, as deliciously with whole grains as he does with vegetables.Grains for Every Seasonwill 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 books 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the authorthe multi-award-winning chef/owner of Ava Genes in Portlandcant live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated.