Grains for Every Season Cookbook

The same maximalist eye, turned to whole grains.

Joshua McFadden's follow-up to Six Seasons, the book that changed the way we cook with vegetables. Here he brings the same approach to flavor and texture to grains: building big, layered dishes from a humble base. Salads, soups, pastas, pizzas, grain bowls, breads, and even desserts. He works with whole grains as intuitively, and as deliciously, as he does with vegetables.

The recipes reward attention without demanding it. Bold flavor, real texture, and enough range to keep a kitchen busy through the year.

Why We Chose It

We love how this book opens up an ingredient most of us keep in the back of the pantry. Farro, barley, millet, cornmeal — McFadden gives each one a place at the center of the plate. If Six Seasons taught you to cook by the vegetable, this one teaches you to cook by the grain. A natural next step, and a shelf-mate we reach for often.

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

Details

• Author: Joshua McFadden
• James Beard Award Finalist
• Named a Best Cookbook of the Year by Food52, Booklist, and Library Journal
• The follow-up to the James Beard Award–winning Six Seasons
• Recipes for salads, soups, pastas, pizzas, grain bowls, breads, and desserts
• A maximalist approach to flavor and texture, applied to whole grains