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GRAINS FOR EVERY SEASON

GRAINS FOR EVERY SEASON

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GRAINS FOR EVERY SEASON by Joshua McFadden. This book explores Joshua's maximalist approach to flavour and texture when cooking with grains. The book’s 200 recipes are organised into chapters by grain type, unlocking information on where each one comes from and how to prepare it. Featuring many gluten-free recipes.

Features

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.


Recipes include salads, soups, pastas, pizzas, grain bowls, breads—and even desserts.

McFadden reveals how each grain can be used in both savoury 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 flavour 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.

Written by Joshua McFadden with Martha Holmberg

268 pages, published by Artisan Books on 23 November 2021.

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Ingredients / Materials

Hardcover

Dimensions

27cm x 20cm

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