{"product_id":"grains-for-every-season-rethinking-our-way-with-grains-9781579659561","title":"Grains for Every Season: Rethinking Our Way with Grains","description":"\u003cb\u003eNamed a Best Book of the Year and a Holiday Gift Pick by Amazon\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eNamed a Best Cookbook the Year by \u003ci\u003eFood52, Booklist\u003c\/i\u003e, and \u003ci\u003eLibrary Journal\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"A gift to readers . . . For McFadden, flavor comes first.\"\u003c\/b\u003e \u003cbr\u003e\u003cb\u003e--\u003ci\u003eBooklist\u003c\/i\u003e, Top 10 Cookbooks of the Year\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eJames Beard Award Finalist\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Joshua McFadden's first book, the James Beard Award-winning and perennially bestselling \u003ci\u003eSix Seasons\u003c\/i\u003e, 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. \u003ci\u003eGrains for Every Season \u003c\/i\u003ewill 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. \u003cp\u003e\u003c\/p\u003e 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. \u003cp\u003e\u003c\/p\u003e 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. \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Joshua McFadden, Martha Holmberg\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/23\/2021\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 368\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.1lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.60h x 7.90w x 1.40d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781579659561","brand":"Ripon Bookstore","offers":[{"title":"Hardcover","offer_id":44148359659565,"sku":"9781579659561","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/0501\/1245\/files\/img_2f8f536b-e50e-47a2-87ff-66df768d42bc.jpg?v=1757221850","url":"https:\/\/riponbookstore.com\/products\/grains-for-every-season-rethinking-our-way-with-grains-9781579659561","provider":"Ripon Bookstore","version":"1.0","type":"link"}