Grains for Every Season: Rethinking Our Way with Grains
- Downloads：4428
- Type：Epub+TxT+PDF+Mobi
- Create Date：2021-12-07 06:51:33
- Update Date：2025-09-06
- Status：finish
- Author：Joshua McFadden
- ISBN：157965956X
- Environment：PC/Android/iPhone/iPad/Kindle
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Summary
Once called a “vegetable whisperer，” Joshua McFadden is now a grain whisperer too。 To follow up the smashing success of Six Seasons， with nearly 200，000 books in print and named cookbook of the year by the Wall Street Journal， The Atlantic， Bon Appétit， and USA Today， among others， McFadden gives us just as many flawless recipes to transform accessible grains into knock-your-socks off breads， pastas， and pizzas but also stir-fries， soups， and salads， and even desserts。 With recipes organized into chapters by grain type and designated as gluten-free or not， readers will learn how best to prep， cook， and store the grain and then learn all the grain can do in dishes both savory and sweet， from Meatloaf with Barley and Mushrooms to Peanut Butter–Barley Cookies， from Oat Granola Bars to a super-fudgy Chocolate Oat Layer Cake with Chocolate Oat Milk Frosting， and from Beef and Swiss Chard Soup with Buckwheat to Buckwheat Cream Scones。 Throughout the book there are expanded sections highlighting six seasonal variations on grain bowls， salads， rice dishes， and more， to show how flexible and satisfying cooking with grains can be。 Grains for Every Season gives readers more than 200 grain-based recipes for bigger flavors， better nutrition， and incredible meals。
Reviews
Becky
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Joshua McFadden is on the list of food writers I will preorder by default。 I don’t know how he did it but I received my copy and opened it directly to a recipe that filled the bill for something I had been hunting for ages。 If even half the recipes here are as successful as those I’ve cooked from Six Seasons the book will be well worth the price。
Courtney
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My favorite takeaway was that corn is not the only grain that can be treated like popcorn。
Macaela
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This is a great cookbook about grains。 It covers cooking with whole grains， verses using flour。 Each section is a different grain， from barley to wheat （and the many kinds of wheat）。 It’s not just baking， includes soups and salads。 McFadden walks you through sprouting your grains and how to keep them fresh。 After the grains， he includes recipes for the extras he used in the recipes， including cream cheese spreads。 The last section is pantry staples he swears by。 The soups in this cookbook are pe This is a great cookbook about grains。 It covers cooking with whole grains， verses using flour。 Each section is a different grain， from barley to wheat （and the many kinds of wheat）。 It’s not just baking， includes soups and salads。 McFadden walks you through sprouting your grains and how to keep them fresh。 After the grains， he includes recipes for the extras he used in the recipes， including cream cheese spreads。 The last section is pantry staples he swears by。 The soups in this cookbook are perfect for the fall。Thanks to NetGalley and Artisan books for the advanced copy。 。。。more
Mark
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Hold placed 25 October 2021 LJ 146 （10） October 2021
Savanna
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This cookbook is gorgeous and will absolutely inspire you to cook with whole grains。 Each grain （and yes， some that are gluten free too！） gets its own section with a huge， close-up picture of the grain at the start。 Throughout the book there are also pictures of rolling fields of grain that make perusing the recipes feel… almost patriotic。 McFadden’s recipes can be fiddly， but are worth it—for example， my mother always puts her celery in ice water before serving it now after reading his last boo This cookbook is gorgeous and will absolutely inspire you to cook with whole grains。 Each grain （and yes， some that are gluten free too！） gets its own section with a huge， close-up picture of the grain at the start。 Throughout the book there are also pictures of rolling fields of grain that make perusing the recipes feel… almost patriotic。 McFadden’s recipes can be fiddly， but are worth it—for example， my mother always puts her celery in ice water before serving it now after reading his last book。 The recipes in this book range in difficulty from a bowl of oatmeal to making your own pasta by hand。 A must-read！ 。。。more
Genesee Area Library
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Yet another cookbook that I have preorder after thumbing through the digital arc from NetGalley。 I was more than impressed with how well this book is laid out， the beautiful photography， the recipes and the fact that it is filled with plenty of gluten-free grains。 Yes there is a section on wheat， but there is also millet， brown rice， wild rice， buckwheat， corn， oats。。。。 They all get their own section。 What I love most， besides the delicious looking recipes， is the fact that each section talks ab Yet another cookbook that I have preorder after thumbing through the digital arc from NetGalley。 I was more than impressed with how well this book is laid out， the beautiful photography， the recipes and the fact that it is filled with plenty of gluten-free grains。 Yes there is a section on wheat， but there is also millet， brown rice， wild rice， buckwheat， corn， oats。。。。 They all get their own section。 What I love most， besides the delicious looking recipes， is the fact that each section talks about the grain itself。 What it tastes like， the weight per cup， the water ratio。 All of these small details put this book ahead of all the others I've seen。 As someone who mills their own grain， having those weights per cup is invaluable to me， it saves me time from looking them up。There are both sweet and savory dishes in here。 Full meals， to sides， to appetizers， to dessert。 Simple and easy to follow without super weird or difficult to source ingredients。 Oh and a picture for each recipe which I love。 If you're looking for a good introduction to whole grains and how to use them， then this is the book for you。 。。。more
=^。^= Janet
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