Named a Best Book of the Year and a Holiday Gift Pick by Amazon

Named a Best Cookbook the Year byFood52, Booklist, andLibrary Journal

A gift to readers . . . For McFadden, flavor comes first.
Booklist, Top 10 Cookbooks of the Year

James Beard Award Finalist

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.

McFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut ButterBarley 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.